Traditionally, this dish is made with lamb, but I prefer beef or a combination of both.
- 2 cups dried beans or 4 cups green beans, cut in 2 inch pieces (fresh or frozen)
- 1/2 pound lamb shoulder chop or a lamb shank cut in half
- 1/2 pound beef stew meat or chuck roast, cut into chunks
- 1/2 medium onion, minced
- 2-3 cloves garlic, minced
- 1 teaspoon salt, more to taste
- 1/2 teaspoon allspice
- 1 (8 oz) can Hunts tomato sauce
- 1 tablespoon tomato paste
Soak the beans overnight in a brine of 1.5 tablespoons kosher salt to 3 quarts water – Drain and rinse.
For the Meat:
If using a lamb chop, cut the meat off the bone and into small chunks, discarding the fat. If using a lamb shank, cut the bone in half so it cooks faster.
If using beef, cut it into small chunks.
- Heat olive oil in a large pot. Add the meat, lamb bones and spices and sauté until browned, approximately 10 minutes. It might take a while for all the moisture to evaporate and browning to occur.
- Once the meat is browned, add the onion and cook for a few minutes. Add the garlic and cook until fragrant. Add the beans, and enough water to reach about an inch over the beans. Cook until the meat is very tender and the beans are cooked through approximately 1.5 hours. If using green beans, add them once the meat is tender. Cook until the green beans are tender, approximately 20-30 minutes.
- Once the beans are tender add the tomato sauce and the tomato paste. Taste and adjust for salt.
Serve over Rice Pilaf.