Fasolia Areeda Bil Zeit, Vegan Lebanese Style Lima Bean Stew
Description
This comforting, one-pot lima bean stew features a rich garlic, cilantro, and tomato sauce with a kick of cayenne. It’s an easy, vibrant meal with minimal cleanup!
Ingredients
- 1 kg 2 lb 4 oz fresh large lima beans (frozen can be used as well; if using frozen, there is no need to thaw before cooking)
- 1 large head of garlic crushed
- 1 cup fresh cilantro finely chopped
- 3 large fresh ripe tomatoes peeled and diced
- 1 tablespoon tomato paste
- ¼ cup extra virgin olive oil
- Cayenne pepper to taste (optional, but highly recommended)
- Salt to taste
- 4 cups water
- 1 lemon cut into wedges for serving (optional)
Instructions
- Place the beans in a large pot of water and bring it to a boil. Be sure to skim off any foam or scum that rises to the surface. Next, reduce the heat to low, let them simmer for just 5 minutes, and then drain and discard the cooking water.
- Sauté the Aromatics: Heat the olive oil in a deep skillet or large pot over medium heat. Add the crushed garlic and fresh cilantro, and sauté for just a couple of seconds until fragrant
- Cook the Tomatoes: Add the diced tomatoes and season them with a pinch of salt. Cook over high heat, stirring frequently, until the tomatoes soften completely.
- Combine the Ingredients: Stir in the drained lima beans, mixing gently to thoroughly combine everything. Next, stir in the tomato paste and water.
- Simmer to Perfection: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for about 30 minutes, allowing the lima beans to cook all the way through and the tomato sauce to thicken beautifully.
Notes
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