Iraqi White Bean Stew Food
IRAQI WHITE BEAN STEW
needless to say, this is a very popular stew in iraq.it is easy,simple and delicious. it's eaten for lunch with white rice(basmati or anbar)and green salad on the side.it is cooked with lamb meat, not beef. it is very important to note that when you boil the beans you don't get them fully cooked in order to allow them to be fully cooked in the stew itself
Provided by Huda salih
Categories Stew
Time 12m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- put the lamb meat in a pot, cover with water.
- bring to the boil,let it boil for about 30 minutes, lower heatand let it simmer for about 1 hour.
- in another pot, fry the onions in corn oil on medium heat until it becomes transparent.
- add the meat ( with its broth if remaining ),beans and tomato paste,stir for about 1 minute until the mixture is well-blended.
- add the crushed tomato and the spices and the remaining water of boiled beans (or 2 cups water).
- bring the mixture to a boil, let it boil for 15 minutes, lower the heat and let it simmer for 60-90 minutes.
- serve with rice and green salad.
Nutrition Facts : Calories 503.6, Fat 23.4, SaturatedFat 8.3, Cholesterol 97.9, Sodium 146.3, Carbohydrate 34.8, Fiber 8.6, Sugar 3.2, Protein 38.5
WHITE BEAN STEW
Provided by Food Network
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a large skillet heat garlic in oil until golden. Add white wine and cook about a minute until evaporated. Add the cannelini beans, broth and red pepper flakes and oregano. Bring to a boil and simmer for 5 minutes just to heat through; adjust seasonings. Add parsley and remove from heat. Garnish with red pepper.
IRAQI PUMPKIN STEW (QUR'IYI MURAG)
Flavourful & delicious along with rice dishes such as recipe#387395 or recipe#420598 adding beef and using cooked chopped green beans instead of carrots or recipe#252558. A recipe modified from http://www.recipesbyrachel.com
Provided by UmmBinat
Categories Stew
Time 50m
Yield 6 , 6 serving(s)
Number Of Ingredients 9
Steps:
- Put oil, onions, pepper, and spices into a large pot and sauté on medium flame until the onions are soft and golden adding the minced garlic near the end of cooking time.
- Add tomato chunks (no liquid yet, save that for later) sauté the tomatoes a short time.
- Add 1 cup water, including the liquid from the canned tomatoes too and the pumpkin chunks.
- Let cook until they are slightly soft.
- Dissolve the tomatoes paste in 1 cup water and add it into pot, together with the sea salt.
- Cover the pot, and bring to a boil then lower flame to a simmer for about 15 minutes.
- Shut off flame.
- You may remove to serving dish and serve immediately; however, the taste is better after it sits for a longer period of time. If doing that, allow to cool, then refrigerate in the same pot for a day. When reheating, use the same pot: if needed add a little bit of water, bring it to boil, and let it sit on low
- flame for a couple of minutes. Transfer to serving dish and serve.
- Enjoy!
Nutrition Facts : Calories 102, Fat 7.2, SaturatedFat 0.6, Sodium 99.5, Carbohydrate 9.7, Fiber 1.3, Sugar 3.4, Protein 1.4
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