FASSULIAH BIL-LAHMEH
LEBANON
You can prepare this wonderful, warming dish with either fresh beans when in season or with dried ones. I use cannellini or navy beans, but you can easily use lima beans for a creamier consistency—they tend to break more easily hence making the sauce thicker.
SERVES 4
4 tablespoons (60 g) unsalted butter
1 pound 2 ounces (500 g) boneless lamb shoulder, trimmed of excess fat, cut into medium chunks
1 large onion (7 ounces/200 g), halved, sliced into medium-thin wedges
9 ounces (250 g) dried cannellini or navy beans (see Note), soaked overnight in plenty of water with 1 teaspoon baking soda
3½ ounces (100 g) tomato paste
1 teaspoon ground allspice
1 teaspoon ground cinnamon
½ teaspoon finely ground black pepper
¼ teaspoon freshly grated nutmeg
Sea salt
Cooked rice or bread, for serving
1. Melt the butter in a large pot over medium heat. Add the meat and stir it to brown all over. Remove the meat to a plate. Add the onion to the pot and cook, stirring occasionally, until soft and translucent, 3 to 4 minutes. Return the meat to the pot and add 4 cups (1 liter) water. Bring to a boil and as the water is about to boil, skim the froth from the surface. Cover and let bubble gently for 15 minutes.
2. Drain and rinse the beans. Add to the meat and onion and let bubble gently, covered, for 45 more minutes, or until the beans are tender.
3. Dilute the tomato paste with a little water and stir into the broth. Season with the allspice, cinnamon, pepper, nutmeg, and salt to taste. Cover and cook for 10 more minutes, or until the sauce has thickened and the beans and meat are done. Taste and adjust the seasoning if necessary. Serve hot with rice or bread.
NOTE: When in season use 1 pound 2 ounces (500 g) fresh borlotti beans. In step 1, cook the meat for 30 minutes. Then add the fresh beans and cook for 30 minutes, or until tender. Continue to step 3. The rest of the recipe is the same.