Lebanese Bean Stew

ahhh, comfort food. When I was growing up, I insisted on telling everybody that this dish comes out of my dad's garden, I guess I wanted to say that it is tastes so wonderful and fresh. This is a simple dish and a favorite from my childhood.

Ingredients
1 cup dried butter beans, soaked overnight
1 lb lean ground meat
1 (14 oz) can diced tomatoes
1 cup water
1 tomato-flavored bouillon cube
1/4 bunch fresh cilantro, chopped fine
3 cloves of garlic, minced
1 Tb extra-virgin olive oil
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp cinnamon

Method

• Soak the beans overnight, drain and rinse.
• In a large pot, cook the meat and garlic in olive oil.
• Once the meat is all browned, add the rest of the ingredients with the exception of the cilantro. Scrape the bottom of the pot to deglaze.
• Bring to a boil, add the cilantro, cover and simmer until the beans are fully cooked (like an hour and a half).
• You might need to add some water if the pot is too dry, so keep an eye.
• Eat over cooked white rice.