Lassis (Red Bean Stew)

Photo by Tempest R.
Adapted from wsj.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

Servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Adapted from wsj.com

Ingredients

  • 2

    cups dried red beans

  • 6

    whole garlic cloves

  • 2

    teaspoons kosher salt

  • 1 1/2

    teaspoons ground cumin

  • 1 1/2

    teaspoons Hawaiij (see recipe under ;Sauces & Salsas')

  • 4

    dried red chiles

  • 6

    eggs, rinsed

Directions

Place beans in a medium bowl, cover with water by 2 inches and soak at least 12 hours and up to 24, changing water every 3-4 hours. Drain beans and place in a large, oven-safe pot or Dutch oven with a tight-fitting lid. Preheat oven to 225 degrees. Cover beans with water by 3 inches, bring to a boil, reduce heat and simmer 30 minutes, skimming and discarding any foam and scum with a spoon. Add salt, cumin, hawaiij and chilies and cook to let flavors meld, 5 minutes more. Stir stew and gently lower eggs into pot. Cover pot, place in oven and cook until beans are soft and liquid is thick, 8-10 hours. (If stew is a bit liquidy after removing from oven, simmer, uncovered, on stovetop 15 minutes. If it’s a little thick, add hot water ½ cup at a time and simmer briefly to loosen.) Serve with Kubaneh (see 'Breads')

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. Learn more here.

Please describe your issue: