Lassis (Red Bean Stew)

By ltrodrigu

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

Details

Servings 8
Adapted from wsj.com

Preparation

Step 1

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')