Lebanese Cannellini Beans and Meat Stew- Fassolyah bil-Lahmeh

Nothing like a big bowl of beans, seasoned the Lebanese way...


Lebanese Cannellini Beans and Meat Stew- Fassolyah bil-Lahmeh
Adapted from:  'LEBANESE CUISINE- More than 250 Authentic Recipes from the most Elegant Middle Eastern Cuisine"

• 2 cups dried cannellini or Great Northern Beans (can also use kidney, lima or navy)
• 1 tsp. baking soda
• About 1 lb. pork meat from the leg or shoulder or lamb meat from the shoulder
• 2 or 3 bones (optional)
• 4 T. unsalted butter
• 1 large onion, sliced 
• 5 cups water
• 1 tsp. chicken bouillon
• 5 oz. tomato paste
• 1/2 tsp. ground cinnamon
• 1 tsp. ground allspice
• 1/2 tsp. finely ground black pepper
• 1/4 tsp. nutmeg 

The night before:
Put the beans to soak in three times their volume of water as they will double in size.  Stir in one tsp. baking soda.  This should soften them and help reduce their cooking time.


Directions:
If you are using pork, cut in in chunky pieces.  If you are using lamb, strip the skin off, discard it, and get rid of as much fat as you can and cut as with the pork.  Met the butter in a saucepan over medium heat and brown the meat.  Remove to a plate.  Add the sliced onion and cook, sturring occasionally, until soft and transparent.  If you are using the bones, rinse them under cold water before adding to the onion.  Saute the bones until they lose all traces of pink.  Return the meat to the pan, add water, and 1 tsp. chicken bouillon.  Bring to a boil. 

Drain the soaked beans and rinse them under cold water.  Add the meat and onion and boil gently, covered, for 45 minutes or until the beans are tender.  Dilute the tomato paste in a little water and stir into the broth.  Season with cinnamon, allspice, pepper, nutmeg and salt to taste.  Put the lid back on and simmer for 10 more minutes or until the sauce has thickened and the beans are cooked.  Taste, adjust seasoning if necessary.  Serve with homemade bread and fresh fruit.