Fassuliyyeh Baidah (White Bean Soup)

• 400 g lamb, pieces (boned or boneless)
• 1 onion
• cooking oil
• 1 teaspoon baharat or 1 teaspoon curry powder
• 1 teaspoon salt
• 1 cup white beans (there are three types of white beans. large white beans, small white beans and black-eyed beans - al)
• 7 medium tomatoes
• tomato paste (about 2 - 3 teaspoons)
• 1/2 clove garlic
• fresh parsley or coriander (to garnish)
• salt

1. Make a stock in a medium-sized pot by frying the onion until golden then adding water to fill 3/4 of the pot.
2. Add meat (can be frozen), baharat and salt.
3. Cook until meat is ready (about 3/4hr).
4. While the stock is cooking, cook the white beans.
5. Place in small pot with a lot of water.
6. Bring to the boil.
7. When the water boils, turn off heat and leave for 1/2 hr.
8. Heat again and cook until ready.
9. Once the meat is ready, strain stock and then strain stock into medium pot, until it reaches about 1/4 of the pot.
10. Add meat and beans.
11. Put at medium heat.
12. Puree tomatoes with a small amount of water.
13. When the meat stock has reached boiling point, strain tomato puree into pot using a colander.
14. (Swish with your hands to make it much quicker!).
15. Ratio of tomatoes to stock should be about 3:2.
16. Add tomato paste to taste and to achieve a nice red colour.
17. Keep at a light boil.
18. Dice garlic and finely chop parsley/coriander.
19. Fry garlic in a small amount of oil until golden and then add parsley/coriander and fry for a few seconds.
20. Add to soup.
21. Cook soup at a light boil for a further 10 minutes.
22. Serve in small bowls alongside rice.

lamb, onion, cooking oil, baharat, salt, white beans, tomatoes, tomato, garlic, parsley, salt

Taken from www.food.com/recipe/fassuliyyeh-baidah-white-bean-soup-90575 (may not work)