Stew of White Beans

Name: Stew of White Beans (Margat Fasoulya Yabsa)
Yield: Makes 4 servings
Cuisine: Iraqi
Ingredients: 2 or 3 small Dried hot peppers (for lovers of hot food, leave them whole); 3 heaped tablespoons (one 6 oz/175 g can) tomato paste diluted in 4 cups (950 ml) hot water or one 15 oz/425 g can tomato sauce diluted in 3½ cups (860 ml) hot water; ¼ teaspoon black pepper; 1½ teaspoons salt; 2 tablespoons lemon juice, or to taste; 4 chunks of meat, best choice trimmed lamb or veal shanks (2–2½ lb/900g–1.25 kg). Other options in Suggested Cuts will work too.; 1 medium onion, coarsely chopped; 1 tablespoon oil; 2 cups (16 oz/450 g) white beans, picked over, washed, soaked overnight, then drained

Margat Fasoulya Yabsa

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Delights from the Garden of Eden

By Nawal Nasrallah

Published 2019

About

Fasoulya yabsa (dried beans) are a staple pulse in Iraq. The white cannellini beans are the only white variety people inside Iraq know. Margat fasoulaya – often called margat yabsa – is a wintertime favorite dish with rice. You may use other varieties of white beans for this stew.

Ingredients

2 cups (16 oz/450 g) white beans, picked over, washed, soaked overnight, then drained

Asia
Iraq
Stew
Main course
Spicy
Gluten-free

Method

In a medium pot, cover beans with 2 in/5 cm of cold water. Bring to a quick boil, skimming as needed. Lower heat and let cook gently, covered, just until beans are almost tender, abou