Lamb and white bean stew

Name: Lamb and white bean stew (Fasoulia)
Yield: Serves 4
Cuisine: Libyan
Ingredients: ¼ tsp chilli; 1½ tbsp tomato purée; flat leaf parsley leaves, chopped, to garnish; salt and ground black pepper, to taste; 5 garlic cloves, peeled and crushed; 500 g (1 lb 2 oz) dried white beans, soaked overnight, drained and rinsed; 1 onion, peeled and chopped; vegetable oil, for frying; 600 g (1 lb 1 oz) stewing lamb, cut into large chunks; 2 tomatoes, chopped; 1 tsp turmeric; 2–3 cloves

Fasoulia

Preparation info

Serves
4

Difficulty
Easy

Appears in

The North African Kitchen

By Fiona Dunlop

Published 2008

About

Simple and nourishing, this is a typical Libyan hybrid, halfway between a soup and a stew.

Ingredients

1 onion, peeled and chopped
vegetable oil, for frying
600 g (1 lb

Africa
Libya
Tripoli
North Africa
Gluten-free
Mediterranean

Method

Fry the onion in a little vegetable oil until soft. Add the lamb, tomatoes, tomato puree, garlic and spices and stir continuously for a few minutes over a medium heat.
Add enough water to cover the ingredients generously, then add the beans, salt and pepper.
Simmer the mixture, covered, for about 45 minutes, adding more water, if necessary. Check that