Lebanese Bean and tomato stew



Cooking method: Defrost first, then in a pot, heat over low on a stovetop with the lid on until completely defrosted, stirring occasionally. Raise the heat, lift the lid and stir until the dish comes to a boil.

4 in stock

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Cilla Crewe-Brown is proud of her Lebanese heritage and you are going to love this authentic spiced stew which can be served as a side dish, or vegan main meal with pitta bread at room temperature as part of a mezze table.