White bean stew, or marqa fasoulia bayda (مرقة فاصولية بيضة), is another popular stew in Iraq, although the bamia trumps it in popularity.
The basis of the stew is similar, yet slightly different from bamia, and the beans lend it an altogether different taste. Whee the bamia uses garlic, this stew uses onion.The dried beans ought be soaked in plenty water overnight before cooking.
You may add or subtract according to taste the chili and lemon juice.
1 Tbsp ghee
1 kg meat on bone
2 bay leaves
2 cups dry white beans
2 small onions
1 can tomato
3 Tbsp tomato paste
1/2 tsp chili powder
1 1/2 tsp salt
1/2 tsp pepper
2 lemons, juice
Cover the dried white beans in water and let soak overnight.
Heat the ghee or oil in a large pot.
Sear the meat on both sides until well browned.
Add the bay leaves and the chopped or sliced onion, and enough boiled water to cover the meat by an inch.
Cover and let simmer over medium low heat for 1 1/2 hours.
Add the drained beans and return to simmer covered for an additional 1 hour, adding some boiled water if too thick or drying out.
Add the tomato can, tomato paste, lemon juice, salt, pepper, and chili, simmer an additional 10 to 15 minutes.
At this point you may either serve it with some rice, or let it cool completely, refrigerate overnight, then re-heat when ready to serve.
The flavors merge and intensify overnight, just be careful when reheating and stirring to not break up and mash the beans.