Red Bean Stew

This is a simple Lebanese dish that can be served as a side with pita bread or as a main with rice. It’s vegetarian and a snap to put together.

Step: 1

Heat oil in a skillet over medium-low heat. Add onions; cook and stir until soft and translucent, about 10 minutes. Stir in cilantro, garlic, cinnamon, coriander, and cumin; cook until fragrant, about 3 minutes. Pour in tomato sauce. Reduce heat to low; simmer sauce until flavors combine, about 10 minutes.

Step: 2

Stir beans into sauce. Cover skillet and simmer until beans are heated through, about 10 minutes. Season with salt and pepper. Cool to room temperature before serving, about 30 minutes.

Per Serving: 371 calories; protein 14.1g; carbohydrates 50.2g; fat 15.1g; sodium 1713.1mg.

The word “stew” can process to both a dish and a cooking method. Stewing involves not fast cooking piece of meat, raw fruit or beans in a flavorful water based . It’s same as to braising, instead it makes have a few piece of differences. The meat is chopped into smaller pieces but of being cooked all of it , and the water based material completely covers the contents in a stew as different to a braise’s halfway all of it . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a perception for making a rib-sticking meal that comfortable you up on a freezing , winter day. It’s right that ; a bowl of classic beef stew can make warming featured food , but stew’s comfort factor more than a way beyond protecting you from the chill . It’s all about those tender chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The way they come together creates the ultimate comfort food, no matter the weather.