Fa-Sool-Ya Ib Zeyt (Arabian Beef and Bean Stew)

• 1 cup dried white bean
• water
• 3 lbs boneless beef roast, trimmed and cut into 2-inch cubes
• 1 12 cups chopped onions
• 3 tablespoons vegetable oil
• 2 teaspoons salt
• 12 teaspoon pepper
• 14 teaspoon cinnamon
• 1 bay leaf
• 4 cups hot beef broth, divided
• 34 cup raw rice
• 1 12 cups peeled diced tomatoes

1. Place beans in a large pot.
2. Cover with water.
3. Bring water to a boil, turn off heat, and let stand 1 hour.
4. Drain.
5. Cover beans with fresh water.
6. Bring to a boil, reduce heat to low, and cook for 1 hour.
7. Drain.
8. Heat oil in a large pot.
9. Brown beef and onions.
10. Add beans, salt, pepper, cinnamon, bay leaf and 1 cup of broth.
11. Cover and cook over low heat 1 1/2 hours.
12. Stir in rice, tomatoes and remaining broth.
13. Cook 25 minutes longer, or until meat and beans are tender.
14. Remove bay leaf before serving.

white bean, water, beef roast, onions, vegetable oil, salt, pepper, cinnamon, bay leaf, hot beef broth, rice, tomatoes

Taken from www.food.com/recipe/fa-sool-ya-ib-zeyt-arabian-beef-and-bean-stew-489914 (may not work)