👨‍🍳 作り方

1. 1

   Sauté aromatics: Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onions and cook until softened and translucent, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant.

   ⏱️ 6-8 minutes
2. 2

   Add tomatoes and spices: Stir in the diced tomatoes and cook until they begin to break down, about 5 minutes. Add tomato paste, Hawaij spice blend, cumin, coriander, salt, and black pepper. Cook for another 2 minutes, stirring constantly.

   ⏱️ 7 minutes
3. 3

   Add beans and liquid: Add the soaked and drained kidney beans to the pot. Pour in the water or vegetable broth. Stir everything to combine.

4. 4

   Simmer the stew: Bring the stew to a boil, then reduce the heat to low, cover, and simmer for 45-60 minutes, or until the beans are tender. Stir occasionally and add more liquid if the stew becomes too thick.

   ⏱️ 45-60 minutes

   💡 プロのコツ: Cooking time may vary depending on the age of the beans.
5. 5

   Adjust seasoning: Taste the stew and adjust salt and pepper as needed. If you prefer a thicker consistency, you can mash some of the beans against the side of the pot.

6. 6

   Serve: Ladle the hot stew into bowls. Garnish with fresh chopped cilantro. Serve immediately with Yemeni flatbread (like Malawach or Khobz) or rice.