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1
Soak the Beans
8-12 Hours (overnight)
Room temperature
Rinse 300 g dried white beans, pick out any stones, and cover with plenty of cold water in a large bowl. Leave overnight. Drain and rinse the soaked beans the next morning.
The beans should look plump with split skins; if any still look shrunken, soak for another couple of hours.
Done when: Beans plump, roughly doubled in size, skins loosening.
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2
Simmer the Beans Until Almost Tender
40 Mins
Gentle simmer, about 95 °C (200 °F)
Put the drained beans in a heavy pot with 1.5 litres of fresh water. Bring to a boil over medium-high heat, skim off any foam, then turn down to the gentlest simmer, cover with the lid ajar, and cook for about 40 minutes until the beans are almost tender but still hold their shape. Drain and set aside.
Do not salt the water — salt added now toughens the skins and stretches the cooking time. Keep the heat low; a hard boil bursts the beans.
Done when: A bean crushes with firm pressure but is not yet fully soft; it will finish cooking in the sauce.
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3
Build the Tomato Sauce with Potatoes
15 Mins
Medium heat, about 160 °C (320 °F)
Warm 3 tablespoons of olive oil in a wide, heavy pot over medium heat. Add the diced onion and cook for 5 minutes until soft and golden at the edges. Stir in the crushed garlic, cumin and coriander and cook for 1 minute until fragrant. Add the tomato paste and cook for 1-2 minutes until it darkens a shade, then add the grated tomatoes, the diced potatoes, the salt and 400 ml of water. Bring to a simmer.
Cooking the tomato paste for a minute before the tomatoes go in takes away its raw, sharp edge and gives the sauce its deep red colour.
Done when: Onion soft and golden, tomato paste darkened, sauce bubbling gently.
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4
Combine and Simmer
20 Mins
Gentle simmer, about 95 °C (200 °F)
Add the drained beans to the sauce and stir gently. Turn the heat down to a gentle simmer, cover with the lid ajar, and cook for about 20 minutes until the potatoes are completely tender and the sauce has thickened enough to coat the beans. Stir once or twice so nothing catches on the bottom.
If the sauce looks too thick before the potatoes are done, add a splash of hot water; if it looks too thin at the end, simmer uncovered for 5 more minutes.
Done when: Potatoes break apart easily with a fork; beans creamy inside; sauce thick, not watery.
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5
Finish with Lemon and Parsley
5 Mins
Serve hot, above 60 °C (140 °F)
Take the pot off the heat and stir in the lemon juice and half the chopped parsley. Rest for 5 minutes, then ladle into wide bowls, scatter the remaining parsley over the top, and serve hot with vermicelli rice.
The lemon goes in off the heat so its brightness stays fresh — cooked lemon turns flat and bitter.
Done when: Bright, lemony aroma; glossy sauce; steaming and ready to serve.
auto_awesome Finishing Touches & Plating
Taste once more before serving — the balance should be bright from the lemon, warm from the cumin and rich from the olive oil. Add a pinch more salt or another squeeze of lemon if either is shy.
Lebanon
25m
