Fassuliyyeh Baidah ( Bean Soup)

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 400 g lamb, pieces (boned or boneless)
• 1 onion
• cooking oil
• 1 teaspoon baharat or 1 teaspoon curry powder
• 1 teaspoon salt
• 1 cup beans (there are three types of beans. large beans, small beans and black-eyed beans – al)
• 7 medium tomatoes
• tomato paste (about 2 – 3 teaspoons)
• 1/2 clove garlic
• fresh parsley or coriander (to garnish)
• salt

Recipe

• 1 make a stock in a medium-sized pot by frying the onion until golden then adding water to fill 3/4 of the pot.
• 2 add meat (can be frozen), baharat and salt.
• 3 cook until meat is ready (about 3/4hr).
• 4 while the stock is cooking, cook the beans.
• 5 place in small pot with a lot of water.
• 6 bring to the boil.
• 7 when the water boils, turn off heat and leave for 1/2 hr.
• 8 heat again and cook until ready.
• 9 once the meat is ready, strain stock and then strain stock into medium pot, until it reaches about 1/4 of the pot.
• 10 add meat and beans.
• 11 put at medium heat.
• 12 puree tomatoes with a small amount of water.
• 13 when the meat stock has reached boiling point, strain tomato puree into pot using a colander.
• 14 (swish with your hands to make it much quicker!).
• 15 ratio of tomatoes to stock should be about 3:2.
• 16 add tomato paste to taste and to achieve a nice red colour.
• 17 keep at a light boil.
• 18 dice garlic and finely chop parsley/coriander.
• 19 fry garlic in a small amount of oil until golden and then add parsley/coriander and fry for a few seconds.
• 20 add to soup.
• 21 cook soup at a light boil for a further 10 minutes.
• 22 serve in small bowls alongside rice.