.png)
White Beans _ Sofrat hadhramia
White Beans with Oil
Ingredients:
- Three hundred grams of white beans soaked overnight.
- Eight cloves of garlic.
- A quarter cup of olive oil.
- A carrot cut into small cubes.
- A tablespoon of tomato paste.
- Salt - to taste-.
- A quarter cup of coriander.
- A quarter cup of parsley.
Preparation:
- Put the white beans in a large pot and cook until almost cooked.
- Add the carrots to the beans and cook until cooked.
- Add the tomato paste and tomatoes, and season all ingredients with black pepper and salt.
- Brown the garlic and coriander in a pan, add them to the beans, pour them into serving dishes and garnish with parsley.
White Bean Soup
Ingredients:
- 1 cup of dried white beans.
- 1 teaspoon of salt.
- 1 teaspoon of cumin.
- 2 tablespoons of oil.
- 2 onions, cut into small cubes.
- 1 celery stalk.
- 4 garlic cloves, cut into halves.
- Salt - to taste.
- Red pepper flakes - to taste.
- 1 tomato, peeled and cut into cubes.
- 1 can of chickpeas, dried.
- 5 cups of chicken broth.
- Roman cheese bark.
- 2 sprigs of rosemary.
- 3 sprigs of thyme.
- Bay leaf.
- 2 heads of kale.
Preparation:
- Place the beans in a large pot and cover them with plenty of water, add salt and cumin, and put them on medium heat until they boil for three quarters of an hour, or until they become soft.
- Drain the beans and reserve half a cup of cooking water.
- Mash half a cup of cooked beans with the cooking water, and add it to the whole beans.
- Put the oil in a pot and sauté the onions, carrots and celery, and add the garlic.
- Season the mixture with salt and pepper, then add the tomatoes, bean mixture, broth and chickpeas.
- Tie the rosemary, thyme and bay leaves together with a kitchen string, and add them to the ingredients in addition to the Roman cheese bark.
- Leave the mixture to boil gently for a third of an hour, and add the kale after cutting it into large pieces.
- Boil the mixture gently for an additional ten minutes, then remove the Roman cheese bark and herb bundle, pour the beans into serving dishes, and serve them with toasted bread.
White Bean Stew
Ingredients:
Ingredients for boiling beans:
- A teaspoon of baking soda.
- Half a kilo of dried white beans.
- A teaspoon of cumin.
- A teaspoon of salt.
- A small onion, cut into quarters.
Ingredients for boiling meat:
- Three large chopped tomatoes.
- A kilo of lamb leg, cut with bone.
- Three tablespoons of tomato paste.
- A teaspoon of salt.
Two green peppers, halved.
A quarter teaspoon of black pepper.
Three tablespoons of ghee.
A teaspoon of ground coriander.
A teaspoon of mixed spices.
Four cloves of crushed garlic.
Preparation:
Put eight to ten cups of water in a deep dish, then add baking soda and stir until dissolved, then add the beans and leave overnight.
Drain the beans and place them in a large pot, then add eight cups of water, then add cumin, salt, and onions, and place the pot on medium heat and leave it until it boils and foam forms.
Remove the foam and boil the beans for thirty to forty minutes until they are fully cooked. To know if the beans are cooked, press them lightly; if they crumble between your fingers, this is evidence that they are cooked, and drain the beans and leave them aside.
Put the meat in a large pot, then add onions, cardamom, garlic, salt, cinnamon, black pepper, and bay leaves, and immerse the ingredients in a good amount of water, and place the pot on high heat until it boils, and get rid of the foam formed on the surface of the water.
Reduce the heat and leave the pot on medium heat for forty to fifty minutes until the meat is cooked and strain the meat and keep the broth.
Put the tomatoes in the blender and operate at medium speed to get tomato juice.
Put the meat in a wide pot, then add the beans, tomato paste, tomato juice, green pepper, spices, and salt, and put the pot on high heat until it starts to boil.
Add the broth to cover the ingredients, reduce the heat and leave the pot to cook for ten to fifteen minutes until the broth thickens a little.
Heat the ghee in a small frying pan over medium heat, then add the garlic, coriander and stir until the garlic turns golden.
Add the garlic directly to the stew and leave it to boil for several minutes, then pour it into a serving dish, and serve the bean stew with vermicelli rice.
White Beans with Meat
Ingredients:
2 cups of beans, soaked in:
1 teaspoon of sodium bicarbonate.
6 cups of cold water.
Ingredients for cooking beans:
1/4 cup of butter.
900 grams of lamb (preferably thigh meat), cut into pieces with the bone.
1 medium onion, chopped.
1 cinnamon stick.
12 cloves of garlic, chopped.
5 cups of cold water.
- 10 medium tomatoes, peeled and chopped.
- Tomato paste.
- Nutmeg.
- 1/4 cup of fresh coriander, chopped.
- Allspice
- Salt and pepper.
Preparation:
- Wash the beans and soak them in water with baking soda, then wash and drain them.
- Place the beans in a large pot and cover them completely with water.
- Place them on the fire and boil them, removing the foam that forms on the surface.
- Reduce the heat to medium and leave them on the fire for forty to fifty minutes until the beans soften and set aside.
- Melt the butter in a large pot, fry the meat in it and stir until browned.
- Add the chopped onions to it.
- Pour about five cups of cold water into the pot.
- Leave it on the fire until the water boils, removing the foam that forms on the surface.
- Reduce the heat and leave the mixture on the fire for forty minutes until the meat is cooked.
- Add the spices and seasonings.
- Add the chopped tomatoes, beans, and tomato paste.
- Fry the coriander and garlic in two tablespoons of butter in a small pan and pour it over the dish.
- Leave it for ten minutes.
- Remove from heat and serve hot with fluffy rice.
