Fasolia Beida — White Beans with Meat

Cover the dried white beans with 1000 ml of water and let soak for 8–12 hours, ideally overnight.

Drain and rinse the beans, cover with 800 ml of fresh water, and simmer over low heat for 50–60 minutes, until the beans are almost tender.

Place the beef or lamb in a separate pot, cover with 700 ml of water, and braise for 45–60 minutes until tender; reserve the meat broth.

Heat 2 tbsp of vegetable oil in a heavy-bottomed pot. Sauté the finely chopped onion for 5 minutes until translucent, add half of the minced garlic, and cook for 1 minute more.

Add the tomato paste, cinnamon stick, bay leaf, and Arabic spice blend; cook for 1 minute until the tomato paste darkens and becomes fragrant.

Transfer the meat and beans into the pot, pour in the reserved meat broth, season with salt and black pepper, and simmer uncovered for 15–20 minutes, until the sauce thickens.

In a skillet, heat the remaining vegetable oil, quickly sauté the rest of the garlic with finely chopped cilantro for 1–2 minutes, stir this mixture into the stew, remove the cinnamon stick and bay leaf, and let the dish rest for 5 minutes before serving.