Lebanese Bean Stew

• 1 cup dried butter beans, soaked overnight
• 1 lb lean ground meat
• 1 (14 ounce) can diced tomatoes
• 1 cup water
• 1 tomato-flavored bouillon cubes or 1 vegetable bouillon cube
• 1/4 bunch fresh cilantro, chopped fine
• 3 garlic cloves, minced
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon cinnamon

1. Soak the beans in water overnight. Drain and rinse.
2. Cook the meat and garlic with olive oil in a pan.
3. Once the meat is all browned, add the rest of the ingredients with the exception of the cilantro. Stir to deglaze the pan.
4. Bring to a boil, add the cilantro, cover and simmer until the beans are fully cooked (between 30 and 40 minutes).
5. You might need to add some water if it becomes too dry, so check on it every 10 minutes.
6. Eat over cooked white rice.

butter beans, lean ground meat, tomatoes, water, tomato, fresh cilantro, garlic, olive oil, salt, pepper, cinnamon

Taken from www.food.com/recipe/lebanese-bean-stew-195790 (may not work)