Kidney Bean Beef Stew (or Fasouliya Hamra) is the Middle Eastern stew recipe you have been looking for. It’s a hearty meal packed with great flavors and nutrients. It features a delicious tomato sauce layered over kidney beans and meat, with rice on the side. It is a great way to boost your energy levels.
Growing up, I didn’t know anyone that ate this stew. Most Palestinians eat green bean stew (Fasouliya Khadra) or white bean stew (Fasouliya Bayda). If you’ve tried this, you know this is the superior one😂. It’s absolutely delicious and kids love it!
It’s super easy to prepare Middle Eastern Kidney Beans, and it requires ingredients that are in your pantry right now.
Why Is Middle Eastern Kidney Bean Beef Stew the Best
This recipe is fulfilling, comforting, and high in protein.
Usually, kids are more demanding with meals. Well, not with this one! They will love it and in fact, they may ask for more.
Middle Eastern Kidney Bean Beef Stew has ingredients that are easily accessible. They’re probably in your kitchen right now.
This recipe is so easy, it will be ready as quickly as the lighting.
It’s a perfect winter recipe to keep you warm, but you can make it any time of the year.
It tastes so good that it will be on your menu a few times every month.
Kidney Bean Beef Stew’s Perfect Match
This magnificent recipe is traditionally served with Middle Eastern Vermicelli Rice (Ruz Bil Shi’iriya). But if you want to switch things up a little bit, you could serve it alongside white rice. Salads are also welcome to join this meal. You could literally never go wrong with any of these options.
Perfect For Busy Schedules
It is common for some people to prepare their meals for the week ahead on the weekends due to busy schedules. This Kidney Bean Beef stew is perfect for that as it can be prepared ahead of time. Not only that but it can also be frozen for up to four months.
No matter when it was prepared, you can still enjoy a tasty and comforting meal. So prepare it, freeze it and enjoy!😊
Frequently Asked Questions
You have to soak the beans before cooking them for at least 12 hours.
Soaking beans reduces cooking time and prevents them from splitting.
You can store your Kidney Bean Beef Stew in the refrigerator for up to four days.
Of course, all you have to do is simply omit the meat.
Tips to Remember
Wash the beans to remove the starch.
Soak your bean for at least 12 hours before cooking them. This will save you plenty of cooking time and your beans will be firm.
Don’t lower the heat before the water boils.
Double the recipe ingredients if the meal is meant for a big family.
You can play around with the spices of this recipe and adjust them according to your taste.
If you like your Kidney Bean Beef Stew loose, just add more water.
Kidney beans: the heart of this recipe.
Beef stew meat: to make it even more fulfilling.
Yellow onion: flavor enhancer.
Olive oil: to sauté onion, meat, garlic, and cilantro (or parsley).
Garlic powder: for the garlicky sweet touch.
Onion powder: adds a yummy flavor.
Black pepper: it has a woody, nutty flavor.
Bullion powder: it has a rich flavor and makes a great addition to any stew.
Ginger powder: mildly sweet.
Cumin: so nutty and warm.
Ground nutmeg: a great companion for savory meals.
Tomato sauce: tangy balance.
Tomato paste: it adds rich flavor and thickens the stew.
Hot water: to cook this delicious recipe.
Salt: add it to taste.
Cloves of garlic: to make things even better.
Cilantro (or parsley): for fragrance and taste.
Steps To Prep
First, wash the beans and soak them for a minimum of 12 hours.
Then, to a pot, add the olive oil and sauté the onion until soft and translucent.
Next, add the beef and sauté until browned and no longer red.
After that, add the seasonings and mix.
Then add the drained beans and mix again.
Up next, add the water, and cover. Let it come to a boil before lowering the heat until it’s cooked all the way through, and the beans are soft.
After that, add the tomato sauce and paste and let it cook for another 10 minutes.
Last, fry the garlic and cilantro or parsley in olive oil until the garlic is golden and fragrant, then add to the stew pot. Make sure to salt to taste.
Finally, mix and serve with vermicelli rice.
Must Try Recipes
Middle Eastern Kidney Bean Beef Stew
- 1 pound kidney beans dry
- 1 pound beef stew meat
- 1 small yellow onion diced
- 3 tablespoons olive oil
- 1½ teaspoons garlic powder
- 1 ½ teaspoons onion powder
- 1 teaspoon black pepper
- 1 tablespoon bullion powder
- ¼ teaspoon ginger powder
- 1 teaspoon cumin
- ¼ teaspoon ground nutmeg
- 2 ½ cups tomato sauce
- 2 tablespoons tomato paste
- 3 cups hot water
- salt to taste
- 8 large cloves of garlic
- 2 tablespoons cilantro or parsley fried in olive oil
- Wash the beans and soak them for a minimum of 12 hours.
- To a pot, add the olive oil and sauté the onion until soft and translucent.
- Add the beef and sauté until browned and no longer red.
- Add the seasonings and mix.
- Add the drained beans and mix again.
- Add the water, and cover. Let it come to a boil before lowering the heat until it's cooked all the way through, and the beans are soft.
- Add the tomato sauce and paste and let it cook for another 10 minutes.
- Fry the garlic and cilantro or parsley in olive oil until the garlic is golden and fragrant, then add to the pot of stew. Make sure to salt to taste.
- Mix and serve with vermicelli rice.
- Wash the beans to remove the sodium and the starch.
- Soak your beans for at least 12 hours before cooking them. This will save you plenty of cooking time and your beans will be firm.
- Don’t lower the heat before the water boils.
- Double the recipe ingredients if the meal is for a big family.
- You can play with the spices of this recipe according to your taste.
- If you like Middle Eastern Kidney Bean Beef Stew loose, just add more water.