Lebanese Lamb and Bean Stew

A hearty Middle Eastern stew combining tender lamb shoulder with navy beans, aromatic baharat spices, and a rich tomato-onion base. This traditional Lebanese dish offers complex flavors and tender meat that's perfect served over rice.

6 servings

10 hr 30 min

Published October 4, 2025

Ingredients

•1 lb dried navy beans, picked over and rinsed
•2 lb boneless lamb shoulder or boneless leg of lamb, trimmed of excess fat and cut into 1 1/2-inch cubes
•1 tablespoon plus 1 teaspoon baharat* or 1 (3-inch) cinnamon stick
•9 cups water
•2 tablespoons olive oil
•2 medium onions, chopped
•4 cloves garlic cloves, finely chopped
•2 teaspoons salt
•¾ teaspoon black pepper
•3 tablespoons tomato paste
•to taste Accompaniments: spiced basmati rice better-than-pita grill bread

Cooking Instructions

1.
Cover beans with cold water by 3 inches in a bowl and soak at room temperature at least 8 hours. Drain well in a colander.
480 min
2.
Bring lamb, baharat, and water (9 cups) to a boil in a 6- to 8-quart heavy pot, then vigorously simmer mixture, covered, until meat is almost tender, 1 1/4 to 1 1/2 hours. Add beans and cook, uncovered, until beans are tender, about 1 hour more. Meanwhile, heat oil over moderate heat in a 12-inch heavy skillet until hot but not smoking, then cook onions, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper, stirring, until onions are pale golden and tender, 8 to 10 minutes. Stir in tomato paste and cook, stirring, 2 minutes. When beans are tender, stir in tomato-onion mixture and simmer until just heated through, about 5 minutes. Stir in remaining 1 1/2 teaspoons salt and 1/2 teaspoon black pepper.
150 min
3.
*A Middle Easterna and African ground-spice mixture that typically contains allspice, cinnamon, clove, cumin, Maras chile, and black pepper. Available at Middle Eastern markets and Formaggio Kitchen (888-212-3224; formaggiokitchen.com).

Ingredients

•1 lb dried navy beans, picked over and rinsed

•2 lb boneless lamb shoulder or boneless leg of lamb, trimmed of excess fat and cut into 1 1/2-inch cubes

•1 tablespoon plus 1 teaspoon baharat* or 1 (3-inch) cinnamon stick

•9 cups water

•2 tablespoons olive oil

•2 medium onions, chopped

•4 cloves garlic cloves, finely chopped

•2 teaspoons salt

•¾ teaspoon black pepper

•3 tablespoons tomato paste

•to taste Accompaniments: spiced basmati rice better-than-pita grill bread

Cooking Instructions

Cover beans with cold water by 3 inches in a bowl and soak at room temperature at least 8 hours. Drain well in a colander.

480 min

Bring lamb, baharat, and water (9 cups) to a boil in a 6- to 8-quart heavy pot, then vigorously simmer mixture, covered, until meat is almost tender, 1 1/4 to 1 1/2 hours. Add beans and cook, uncovered, until beans are tender, about 1 hour more. Meanwhile, heat oil over moderate heat in a 12-inch heavy skillet until hot but not smoking, then cook onions, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper, stirring, until onions are pale golden and tender, 8 to 10 minutes. Stir in tomato paste and cook, stirring, 2 minutes. When beans are tender, stir in tomato-onion mixture and simmer until just heated through, about 5 minutes. Stir in remaining 1 1/2 teaspoons salt and 1/2 teaspoon black pepper.

150 min

*A Middle Easterna and African ground-spice mixture that typically contains allspice, cinnamon, clove, cumin, Maras chile, and black pepper. Available at Middle Eastern markets and Formaggio Kitchen (888-212-3224; formaggiokitchen.com).