Cranberry Beans with Meat Stew is a hearty meal rich in flavor and packed with vitamins. Cranberry beans have a very short season and are available during the summer season. If you visit a farmer’s market, you might see them a week or two and then they will be gone! You can make them with or without beef. However, as the meat cooks in the tomato sauce for a lengthy time, they become very tender and soak up the flavor of the sauce. That’s why it’s called a stew. All you’ll need is some jasmine rice with vermicelli, a salad of your choice and you’re set!
Skill level: Intermediate
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Cranberry Beans with Meat Stew
Traditional “Lebanese” Recipe
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2 hr 45 min
3 hr 30 min
2 hr 45 min
3 hr 30 min
For the meat
- 2 pounds beef stew meat
- 3 pounds cranberry beans – shelled (see note #1 below)
- 1 tablespoon kosher salt
- 6 – 8 whole black peppercorns
- ½ onion cut into big chunks
For the stew
- 1 medium or large onion diced
- 4 tablespoons vegetable oil
- 2 teaspoons salt
- ½ teaspoon black pepper
- ¼ teaspoon all spice
- 2 teaspoons chicken bouillon
- 1 can tomato paste
- 6 – 8 cups water
- Fill a 5 quart saucepan halfway with water.
- Add the salt, peppercorns, chopped onions, and meat.
- Bring the water to a boil on high heat.
- Lower heat, leave the lid slightly open and cook until meat is fully cooked and tender. This will take about 45 minutes.
- In a separate bowl, dilute the tomato paste with 6 the water. (Note: If you feel that the sauce is too thick, then add more water).
- In another saucepan, heat the vegetable oil, and then the diced onions.
- Sauté with the salt for a minute or two.
- Add the cooked meat, black pepper, all spice, and continue to cook for about 5 more minutes on medium high heat until the onions are slightly transparent.
- Add the beans and stir for a few minutes.
- Add the tomato sauce that you diluted in the bowl, to the mixture.
- Add the chicken bouillon and mix once to incorporate the flavors together.
- Cover, and cook on high heat till it starts to boil.
- Lower the heat again and cook till tender, about 2 hours on medium low heat.
- 1. This type of bean takes longer to cook compared to Northern white beans
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