This is a simple, filling stew made with white kidney beans, lamb or beef meat and tomato sauce, which is served with white rice or with fresh hot bread. White kidney beans are called fasolia in Libya, although it has other names in other Arab countries. Other variations of this dish include fasolia bil kercha which uses pieces of tripe instead of meat, as well as a casserole version. This stew is more everyday, but a great favorite.
150g white kidney beans (soaked overnight)
4-6 pieces of medium sized lamb meat
Black pepper, salt to taste
2 tablespoon of chopped onion
2-3 finely chopped garlic
1-2 finely chopped green or red chillies
3-4 tablespoon of vegetable oil
Spices: 1 tspn turmeric, 1 tsp seven spice mix, 1tsp cumin, 1 tsp black pepper
Soak the beans overnight.
Cook the meat in water with black pepper and salt and the tablespoon of chopped onion.
Once the meat is cooked, pour the broth over the kidney beans, about a finger above the surface.
Cook the beans in the broth until soft.
Add the meat to the cooked beans. In a small pan, stir the garlic, chillies and another tablespoon of chopped onion, in the vegetable oil. Add 2 tablespoons of tomato paste. Stir until the sauce bubbles, stirring for five or so minutes. Add the spices. Add the sauce to the beans and meat.
Chop some parsley and/or coriander and sprinkle on top. Serve warm with fresh hot bread or rice.