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Tunisian White Bean Stew with Beef Fennel Meatballs
Recipe by Houda Miled for H.o.W. Cooking School 

Ingredients
  • 2 tbsp olive oil
  • 2 medium onions, chopped
  • 5 large cloves garlic, minced
  • 3 medium size Roma tomatoes
  • 1 lb. ground beef
  • 2 cans cannellini beans
  • 3 tbsp tomato paste
  • 3 tbsp Tunisian Harissa
  • 3 cups tomato sauce/water/broth
  • 1 tbsp kosher salt
  • 1/2 tsp ground black pepper
  • 1 tsp turmeric
  • 1 tbsp + 1tsp paprika
  • 1 tbsp coriander
  • 2 tbsp freshly ground fennel seeds
  • 1 Anaheim pepper (or bell pepper)
  • ½ cup green olives in olive oil
  • ½ cup freshly chopped parsley
Instructions
  1. Season ground beef with 2 tbsp harissa, 1 tbsp paprika, 1 tbsp kosher salt; ½ tsp ground black pepper, 1 tsp turmeric, 2 minced garlic cloves, and 2 tbsp freshly ground fennel seeds.
  2. Wet hands and form 1.5-inch meatballs. Set aside.
  3. In a medium-sized pot or pan, sauté ¾ of the diced onions and three minced garlic cloves in 2 tbsp olive oil for about 2 min on medium low heat until onion is translucent.
  4. Add 3 tbsp tomato paste, 1 tbsp harissa, 1 tbsp coriander, and 1 tbsp paprika and sauté while stirring often for 3 min.
  5. Cube and add tomatoes. Sauté for about 5 min then add 3 cups tomato sauce, broth or water, bring to a boil.
  6. Gently add meatballs keeping them separate. Lower heat to low, cover, and simmer for 20 min.
  7. Add full Anaheim (or bell) pepper, drained cannellini beans, and ½ cup green olives in olive oil and simmer for another 15 min. The sauce should be somewhat thick. Taste and add salt if needed.
  8. Plate and garnish with fresh chopped parsley & reserved onion.