Oh, Lebanese cuisine, a delightful tapestry of flavors that dances on the palate—it’s as if every bite carries whispers of the Mediterranean breeze. This bean stew, oh, it’s a revelation! It reminds me of a cozy evening spent with family, where the aroma of spices mingles with laughter, creating a symphony of warmth. And let’s not forget, in the chaos of modern life, such simple pleasures are what ground us.
Steps
- In a heavy-bottomed skillet, warm olive oil over medium heat. Sauté chopped cilantro, minced garlic, and crushed red pepper until they release their aroma, usually about a minute.
- Integrate the tomato paste into the cilantro mixture, cooking for an additional minute. Pour in diced tomatoes along with 4 cups of water, stirring until the ingredients are well combined to form a tomato broth.
- Switch the heat to low and add canned white beans, raw chicken breast, and bay leaves. Season with salt, black pepper, and 7 Spice, then cover and cook until the chicken is thoroughly cooked, approximately 20 minutes.
- Once cooked, remove and discard the bay leaves. Take out the chicken breast, shred it using two forks, and then place it back into the stew.
- Serve the stew over Lebanese rice pilaf, garnishing with additional fresh cilantro if desired.
Ingredients
- 2 tablespoons olive oil
- ¼ cup fresh cilantro, chopped (plus more for serving)
- 3 garlic cloves, minced
- ½ teaspoon crushed red pepper
- 3 ounces tomato paste
- 2 cans (15 ounces each) diced tomatoes
- 2 cans (15 ounces each) white beans
- 1 pound chicken breast
- 2 bay leaves
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon 7 Spice mix
- Lebanese rice, for serving
FAQ
- What can I serve with Lebanese bean stew?
- Lebanese bean stew pairs well with Lebanese rice, similar to how curries are enjoyed with rice. Alternatively, you can serve it with brown rice or quinoa for a varied texture and taste.
- Is it possible to prepare Lebanese bean stew in advance?
- Absolutely! This stew is ideal for preparing ahead of time. Once cooled, store it in an airtight container in the refrigerator, where it will stay fresh for up to four days. Reheat it on the stovetop or in the microwave when ready to serve.
- Can you freeze Lebanese bean stew?
- Yes, the stew freezes wonderfully! After cooling, transfer it to a freezer-safe container or freezer bags, and it will keep for up to three months. Defrost overnight in the fridge before reheating on the stove. Be mindful to reheat it only once due to the presence of chicken.
- What are some tips for making Arabic stews?
- Use a heavy-bottomed pan to ensure even heat distribution and prevent burning. Opt for high-quality chicken breast, which shreds easily and cooks quicker than chicken thighs. Avoid overcooking to prevent the beans from becoming mushy. If using beef, add the beans in the last 20 minutes of cooking.
- Can I make a vegan version of this stew?
- Certainly! Simply omit the chicken and consider adding vegetables such as potatoes, cauliflower, eggplant, or zucchini to maintain a hearty texture and flavor.
Tips
- Use a heavy bottomed pan to prepare the stew, as this ensures even heat distribution and helps prevent the stew from sticking or burning at the bottom.
- Opt for high-quality chicken breast over thighs for a quicker cooking time and easier shredding, enhancing the texture of the stew.
- Avoid overcooking the stew to maintain the integrity of the beans. If substituting chicken with beef, add the beans in the last 20 minutes to prevent them from becoming too soft.
- For a vegan version, simply omit the chicken and consider adding vegetables such as potatoes, cauliflower, or zucchini to maintain heartiness and flavor.
Equipment
- Heavy-bottomed skillet or pot: Essential for cooking the stew evenly and preventing burning.
- Shredder claws or meat shredding forks: Useful for shredding cooked chicken easily.
- Airtight food storage containers: Handy for storing leftovers and making freezer meals.
