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Recipe
Prep Time: 20 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 30 minutes
Servings: 6 persons
Ingredients
1 lb Beef Stew Cubes
4 15.5 oz Cannellini Beans
1 bunch Cilantro
8 Cloves of Garlic
3 tb. Vegetable Oil
¼ cup Tomato Paste
1 tsp. Dried Coriander
2 tsp. Salt
1 tsp. Black Pepper
Rice
⅓ cup Vermicelli Noodles
1½ cups White Rice
2 tb. Vegetable Oil
1 tsp. Salt
2¼ cups Water
Instructions
1. Begin by seasoning the beef cubes with salt and pepper. Add 1
tablespoon of the vegetable oil to the pressure cooker and sauté the
beef for a few minutes on each side, just enough to get some color.
Add enough water to cover the meat plus a few inches. Do not cover at
this time. Boil for about 5-7 minutes on high heat until the top layer is
foamy.
FASOLIA WA ROZ (BEANS WITH RICE) FASOLIA WA Roz
Fasolia wa Roz
A classic Lebanese stew or “yekhne,” this hearty dish combines tender beef and
cannellini beans in a tomato sauce served over rice.
A classic Lebanese stew or “yekhne,” this hearty dish combines tender beef and
cannellini beans in a tomato sauce served over rice.
Prep Time: 20 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 30 minutes
Servings: 6 persons
Ingredients
1 lb Beef Stew Cubes
4 15.5 oz Cannellini Beans
1 bunch Cilantro
8 Cloves of Garlic
3 tb. Vegetable Oil
¼ cup Tomato Paste
1 tsp. Dried Coriander
2 tsp. Salt
1 tsp. Black Pepper
Rice
⅓ cup Vermicelli Noodles
1½ cups White Rice
2 tb. Vegetable Oil
1 tsp. Salt
2¼ cups Water
Instructions
1. Begin by seasoning the beef cubes with salt and pepper. Add 1
tablespoon of the vegetable oil to the pressure cooker and sauté the
beef for a few minutes on each side, just enough to get some color.
Add enough water to cover the meat plus a few inches. Do not cover at
this time. Boil for about 5-7 minutes on high heat until the top layer is
foamy.
2. Throw away the first batch of water and rinse out the
meat from excess fat. Add 6-8 cups of water to the beef
along with whatever you typically use to boil meat. Add a
half small onion, 1 large bay leaf, a few cloves, 1 teaspoon of salt, and
½ teaspoon of black pepper. Cover with lid and set the pressure cooker
on the highest level over medium-high heat.
3. Once the pressure cooker begins to whistle after 7-10 minutes, lower
the heat to medium and set a timer for 20 minutes. After 20 minutes,
turn off heat and let pressure cooker release the steam. Set aside with
the fresh broth.
4. Wash the fresh bunch of cilantro and cut off the stems. Finely chop and
set aside.
5. Peel the garlic and cut in half or thirds. Place in a mortar and top with
half teaspoon of salt. Crush garlic well.
6. In a large deep pot, heat up 2 tablespoons of vegetable oil. Add
chopped cilantro and crushed garlic and sauté over medium heat for 5
minutes. Do not let the garlic burn.
7. Open the bag of white beans and place in a large colander. Wash
thoroughly.
8. Add the washed beans over the sautéed garlic and cilantro. Add about
6 cups of the fresh beef broth along with the tomato paste. Mix well
until combined. Add the beef cubes and let simmer over medium heat
for 20 minutes.
9. Lastly, add the dried coriander, salt and pepper. Taste for preference.
10. Serve stew warm over rice with vermicelli noodles.
Rice
1. Soak the rice in cold water and rinse until the water runs clear (About
3-4 times).
2. In a deep pot, heat the vegetable oil over medium-high heat. Add the
vermicelli noodles and cook for about 3-5 minutes until golden brown.
Keep your eye on the noodles as they go from perfect to burn in less
than a minute.
3. Add the washed rice and mix together.
4. Add the water and salt and mix until combined. Cook over medium
heat until boiling.
5. Once the water begins boiling, reduce heat to low and cover with lid.
Cook for 12-15 minutes until fluffy.
Note:
meat from excess fat. Add 6-8 cups of water to the beef
along with whatever you typically use to boil meat. Add a
half small onion, 1 large bay leaf, a few cloves, 1 teaspoon of salt, and
½ teaspoon of black pepper. Cover with lid and set the pressure cooker
on the highest level over medium-high heat.
3. Once the pressure cooker begins to whistle after 7-10 minutes, lower
the heat to medium and set a timer for 20 minutes. After 20 minutes,
turn off heat and let pressure cooker release the steam. Set aside with
the fresh broth.
4. Wash the fresh bunch of cilantro and cut off the stems. Finely chop and
set aside.
5. Peel the garlic and cut in half or thirds. Place in a mortar and top with
half teaspoon of salt. Crush garlic well.
6. In a large deep pot, heat up 2 tablespoons of vegetable oil. Add
chopped cilantro and crushed garlic and sauté over medium heat for 5
minutes. Do not let the garlic burn.
7. Open the bag of white beans and place in a large colander. Wash
thoroughly.
8. Add the washed beans over the sautéed garlic and cilantro. Add about
6 cups of the fresh beef broth along with the tomato paste. Mix well
until combined. Add the beef cubes and let simmer over medium heat
for 20 minutes.
9. Lastly, add the dried coriander, salt and pepper. Taste for preference.
10. Serve stew warm over rice with vermicelli noodles.
Rice
1. Soak the rice in cold water and rinse until the water runs clear (About
3-4 times).
2. In a deep pot, heat the vegetable oil over medium-high heat. Add the
vermicelli noodles and cook for about 3-5 minutes until golden brown.
Keep your eye on the noodles as they go from perfect to burn in less
than a minute.
3. Add the washed rice and mix together.
4. Add the water and salt and mix until combined. Cook over medium
heat until boiling.
5. Once the water begins boiling, reduce heat to low and cover with lid.
Cook for 12-15 minutes until fluffy.
Note:
Order from our grocery list: White Beans, Rice, Vegetable Oil,
Black Pepper.
Black Pepper.
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