Fasolia Yabsa (Iraqi White Bean Stew)

Ingredients

• 2 cups dry white beans
• 500 g diced boneless stewing veal (amount per preference, use up to 1 kg, see notes)
• 2 onions (roughly 2 cups when diced)
• 2 tablespoons vegetable oil
• 5 tablespoons tomato paste
• 2 1/4 teaspoons salt (divided)
• 1/2 teaspoon black pepper (divided)

Instructions

1. 1

   Start by soaking the white beans in a bowl overnight in 5 cups of water. They should roughly double in size the next day and yield close to 4 cups of beans

2. 2

   Season the meat with 1/2 teaspoon of salt and 1/4 teaspoon black pepper

3. 3

   Add the vegetable oil to the instant pot (or a regular pot if you're using stovetop directions) along with the meat and sear for 5-6 minutes on sauté mode, flipping on all sides until browned

4. 4

   Meanwhile finely dice the onions, then add them to the pot and continue to cook for 5 minutes. Add 1/2 teaspoon of salt to help the onions cook down

5. 5

   Add 5 tablespoons of tomato paste and stir with the onions and the meat, allowing it to caramelize for 2-3 minutes

6. 6

   Add the drained beans along with 5.5 cups of water, 1 and 1/4 teaspoon salt, and 1/4 teaspoon pepper. Mix everything together

7. 7

   Pressure cook on high for 8 minutes. If you're using the stovetop, boil everything for 1 to 1.5 hours until meat and beans are tender. You may need to replenish the water as the level goes down, so check on it every 20 minutes or so adjust

8. 8

   Manually release the pressure and open the lid. Check the stew for seasoning and simmer it for 10-15 minutes on sauté mode. This step will help thicken the stew broth and balance all the flavours

9. 9

   Serve with white rice, salad, and some yogurt and enjoy