Egyptian white beans stew is known as Fasoulia beeda. It is usually cooked like any other Egyptian beef stew with vegetables but this time is with beans. So, the stew will have beef, tomato sauce and the beans. What confused me for the longest time is that there are two kind of white beans stews made in Egypt, one is called Fasoulia (white beans) and the other is called Lobya (black eyed peas). Both are cooked with meat and tomato sauce but the beans look different, one has a black dot, small in size (lobya) and the other is white and bigger. They taste exactly the same to me 😛
2 cups dried white haricot beans or black eyed peas, rinsed
6 to 8 cups of water
2 tbsp corn oil
2 lb beef stew cubes
1 medium diced white onion
2 minced garlic cloves
1 tomato paste can
3 bay leaves
1/2 tsp cumin
1/8 tsp ground cardamom
1 lime juice
1 tsp all spices
salt and pepper
In a large pan, place the beans and 3 cups of the water on medium heat.
Cover and bring to boil.
When brought to boil, now lower the heat and let it simmer.
Keep adding hot water if needed to cook the beans until it is half way soft. It will take about 30 to 40 minutes as it will continue its doneness with the beef.
You might see a few peels floating, so to get rid of them easily, fill the pot with water when done, use a strainer and take out those floating peels. Stir a few times to get rid of those floating pieces as much as you can.
In a large pan on medium heat, add 2 tbsp of corn oil.
When the oil is warm, add the diced onions.
Stir until it is yellowish.
Add the minced garlic now and stir for few seconds.
Now add the beef and mix all well.
Add the ground cardamom, bay leaves, the rest of all spices, the tomato paste and mix all well.
Then add water to cover and mix well. It will be from 3 to 4 cups of water.
Adjust salt and pepper of the broth.
Add the beans to the beef stew.
Best served with calrose rice.