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Lassis (Red Bean Stew)


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Lassis (Red Bean Stew) 1 Picture


  • 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


Servings 8
Adapted from


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')

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