Entree: South Sudan – National Cuisine – Fasolia (Hearty South Sudanese tomato-based stewed white beans often cooked with aromatics and optional beef)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 30 min

Total 1 hr 50 min

Ingredients

- 1 lb (454 g) beef stew meat, trimmed and cut into 1-inch (2.5 cm) cubes
- 8 oz (225 g) dried white beans, soaked overnight and drained
- 2 tbsp (30 ml) vegetable oil or peanut oil
- 1 large onion, about 8 oz (225 g), chopped
- 3 cloves garlic, minced (about 0.2 oz / 6 g)
- 1 tbsp (15 g) fresh ginger, minced
- 14 oz (400 g) canned crushed tomatoes
- 2 cups (480 ml) beef or vegetable broth
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) paprika or 1 small fresh red chili, chopped (adjust to taste)
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 1 tbsp (15 ml) lemon or lime juice (optional)
- 2 tbsp (30 ml) chopped fresh cilantro for garnish

Instructions

1. After draining the soaked beans, place them in a pot, cover with water, bring to a boil, then simmer until just tender, about 35–50 minutes depending on age of beans. Drain and set aside.
2. Heat oil in a heavy saucepan or Dutch oven over medium-high heat. Season the beef cubes lightly with salt and brown in batches until well-seared on all sides, about 6–8 minutes per batch. Remove browned beef and set aside.
3. Reduce heat to medium and add the chopped onion to the same pot. Sauté until softened and beginning to color, about 6–8 minutes. Add the garlic and ginger and cook 1–2 minutes until fragrant.
4. Stir in the crushed tomatoes, cumin, paprika or chili, and return the browned beef to the pot. Add the broth and bring to a simmer. Cover and cook gently for 30 minutes to blend flavors and tenderize the beef.
5. Add the pre-cooked beans to the tomato-beef mixture, stir to combine, and continue to simmer uncovered for another 15–20 minutes so the stew thickens and the flavors meld. Taste and adjust salt and pepper.
6. Finish with lemon or lime juice if using and sprinkle with chopped cilantro. Serve hot with kisra, rice, sorghum porridge, or flatbread.