Dairy & Egg Free Egyptian Tomato & Bean Stew (Besarah)

Instructions

1. 1The night before you plan to cook, place the 1 cup dried fava beans in a bowl and cover them with plenty of water. Let them soak overnight. The next day, drain the 1 cup dried fava beans and rinse them well.
2. 2Place a large heavy-bottomed pot on the stove and turn the heat to medium. Add the 2 tablespoons of olive oil. Once the oil is shimmering, add the 1 medium onion, which you have chopped into small pieces, and the 4 cloves of garlic, which you have minced. Cook, stirring often, for 5 to 7 minutes, until the onion looks soft and see-through, and the garlic smells fragrant.
3. 3Add the drained and rinsed 1 cup dried fava beans to the pot. Pour in the about 790 g canned diced tomatoes (undrained) and add the 1 teaspoon cumin, 1/2 teaspoon coriander, and 1 teaspoon dried mint. Stir everything together. Pour in the 6 cups of water. Turn the heat up to high and bring the mixture to a rolling boil. Once boiling, immediately reduce the heat to low, cover the pot with a lid, and let it simmer gently for 30 to 40 minutes. Stir occasionally to prevent sticking. The stew is ready when the 1 cup dried fava beans are tender when you bite into one.
4. 4Remove the pot from the heat. Stir in the 2 tablespoons tahini and the 1 tablespoon lemon juice until they are fully combined with the stew. Add the 1 teaspoon salt and 1/2 teaspoon pepper. Stir again to distribute the seasoning evenly.
5. 5Serve the Dairy & Egg Free Egyptian Tomato & Bean Stew hot.

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