Best Fasoolya Khadra Jordanian Beef Stew Recipes

FASOLIA RECIPE (ARABIC BEAN STEW)

Steps:

• Boil the beef and the white beans in a separate pot in medium-highheat. The meat will be boiling for 1 ½ hours and the bean for 30 to 45 minutes.
• Once they are both soft and tender. Remove them from the pot, and setthem aside on a plate for later use. Do not throw the beef broth away.
• In a different pot, add olive oil and chopped garlic and onion. Stirfor few minutes till the color turns transparent
• Add the cooked beef cubes and curry powder. Stir to combine
• Add water and the remaining beef broth and cooked white beans. Waittill it started to boil
• Add the coriander leaves and tomato paste. Lower the fire to low heatand simmer for 5 to 10 minutes
• While simmering, add salt and black pepper for taste
• Once done, serve with Arabic vermicelli rice and Arabic salads.
• Add 4 tablespoons of olive oil in the pressure cooker
• Add chopped red onion and garlic. Stir to mix
• Add beef cubes and the black eyed beans. Mix to stir
• Add 2 tablespoons of tomato paste and pour 4 cups of water.
• Add salt and black pepper. Gently stir
• Close the lid and put on pressure regulator on the pressure cooker. Let it cook for 30 to 35 minutes in low heat
• Remove the pressure regulator to depressurize the pressure cooker before opening the lid of the pressure cooker
• Add the chopped coriander leaves and give it a quick stir. Let it simmer for 3 to 5 minutes before serving.

FASOLIA (GREEN BEAN STEW)

Steps:

• Melt butter in a large skillet over medium heat; cook and stir lamb neck bones in hot butter until browned, 7 to 10 minutes. Add onion and garlic; cook and stir until browned, 7 to 10 minutes.
• Stir water, tomato sauce, salt, allspice, and pepper together in a small bowl; pour into the skillet and bring to a boil. Reduce heat to medium-low, place a cover on the skillet, and cook until the meat pulls away from the neck bones, about 45 minutes.
• Put green beans and potatoes into the skillet so they are in liquid, replace cover, and continue cooking until the beans are tender and the potatoes are cooked through, about 15 minutes. Remove and discard bones before serving.

FASULYA BEEDA BARDA - EGYPTIAN WHITE BEAN SALAD

Steps:

• Soak beans overnight and cook without salt until soft, about 40-50 minutes (depends on which kind of bean you use).
• Drain cooked beans.
• Remove seeds from tomatoes, chop tomatoes.
• Thinly slice onion.
• Chop parsley.
• For the dressing, combine olive oil, vinegar, lemon juice, salt and pepper to taste, cumin and cayenne.
• Combine cooled beans, tomatoes, onions, parsley and dressing.
• If it is too tart, add a little more olive oil.