Lebanese White Beans with Chicken Stew

Steps

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1. 1
   Combine white beans, baking soda, and water in a large bowl. Mix well and soak overnight.
   ▶ ≈2:21
2. 2
   Place chicken in a large pot with cold water. Cover and bring to a boil over high heat. Skim off and discard any foam that rises to the surface using a large spoon.
   ▶ ≈3:11
3. 3
   Add salt and aromatic ingredients (celery, onion, garlic, bay leaves, cardamom, cloves, peppercorns, and cinnamon). Cover and simmer over low heat for about 1 hour until chicken is cooked through.
   ▶ ≈3:58
4. 4
   Once chicken is cooked, transfer it to a plate and strain the broth through a sieve. When cool enough to handle, remove meat from bones and cut into pieces.
   ▶ ≈6:05
5. 5
   Meanwhile, cook the beans. Rinse the soaked beans thoroughly and place in a medium pot with water. Bring to a boil over high heat and skim off foam. Cover and simmer over low heat until fully cooked, about 45 minutes. Keep the beans in their cooking water.
   ▶ ≈5:04
6. 6
   In a medium pot, add olive oil, ghee or butter, and chopped onions. Sauté over medium-high heat until light golden, about 3 to 4 minutes. Add minced garlic and stir for 30 seconds.
   ▶ ≈6:19
7. 7
   Add diced tomatoes, salt, and half of the fresh cilantro. Stir to combine and cook over medium heat for about 15 minutes.
   ▶ ≈7:33
8. 8
   Pour in tomato sauce and chicken broth. Stir and continue cooking for about 15 minutes.
   ▶ ≈9:00
9. 9
   Add cumin, 7-spice blend, and black pepper. Drain the cooked beans and add them to the sauce. Stir and cook for about 10 minutes.
   ▶ ≈9:43
10. 10
    Turn off the heat and add the cooked chicken pieces and the remaining cilantro. Stir well to combine. Serve with rice.
    ▶ ≈11:23
11. 11
    For the rice: Rinse 1.5 cups basmati rice several times under water until the water runs clear. Drain in a sieve.
    ▶ ≈12:32
12. 12
    In a medium pot, add olive oil and vermicelli pasta. Fry over medium heat, stirring continuously, until the pasta is evenly golden brown. Watch carefully to avoid burning.
    ▶ ≈12:53
13. 13
    Add the drained rice and salt. Stir for about 1 minute to coat the rice evenly.
    ▶ ≈13:31
14. 14
    Pour in hot or boiling water and stir well. Once it comes to a boil, cover the pot and reduce heat to low. Simmer until the rice is fully cooked and all water is absorbed, about 22 minutes.
    ▶ ≈13:55
15. 15
    Turn off the heat and keep the pot covered for about 10 minutes.
    ▶ ≈14:47
16. 16
    Using a spatula, gently fluff the rice without breaking the grains. The rice is now ready to serve.
    ▶ ≈15:13