Bean and Meat Stew (Masheh)
Servings Prep Time
6serving 30minutes
Cook Time Passive Time
2hours 12hours
Servings Prep Time
6serving 30minutes
Cook Time Passive Time
2hours 12hours
Ingredients
Instructions
  1. The night prior to making this stew, pick over the beans, getting rid of any foreign matter. Add the beans to a large bowl and completely cover with water. Set aside until the next day.
  2. Rinse meat under running water, and drain. Add to a six quart Dutch oven. Strain the beans and add to the same pot.
  3. Cover with six cups of water and bring to a boil, uncovered. ​
  4. When foam rises to the surface, pour the contents of the pot in a strainer. Rinse the meat and beans, and place back into the pot. Add six to seven cups of fresh water. Cover, and cook over low heat, for 1-1/2 hours. Meanwhile, add the oil to a medium-sized pan, and sauté the diced onion until soft and translucent.
  5. Add paprika, cayenne, and tomato paste to the saucepan. Stir in approximately one cup of water. Set aside until the beans are ready.
  6. Once the beans and meat have cooked for an hour and a half, stir in the contents of the pan. Add the salt and garlic. Cover and cook over low heat for an additional 30 minutes, or until the beans are tender. The longer you cook the stew, the better it will taste!
  7. Serve the stew over plain white rice, or use my vermicelli rice recipe.

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