In a deep bowl, soak the beans for 8 hours, or overnight. Alternatively you may use canned beans

In a suitable deep pot, boil the beans until they are nearly cooked. Strain and leave aside

In a second deep pot, bring the meat to a boil with the seven-spices for 30 mins then set aside

In a separate pot add the ghee, and saute the garlic and cilantro. Add the beans, the meat, along with the broth and the tomato paste

Bring the pot back to a boil and simmer on low heat until beans are fully cooked

Transfer the bean stew to your choice of serving dish & serve with rice vermicelli

By: Achwak Hattoum