Recipe for lūbyā (Meat with black-eyed beans)

SOURCE: Original is from the anonymous Kanz al-fawāʾid fī tanwīʿ al-mawāʾid, as translated by Nawal Nasrallah, in Treasure Trove of Benefits and Variety at the Table: A Fourteenth Century Egyptian Cookbook , recipe #96, p. 136. Modern version by Mathilde Eschenbach.
ORIGINAL: You need meat, black-eyed beans [fresh or dried], garlic, black pepper, and cilantro. Boil the meat, [drain off its broth], and fry it with the garlic, cilantro and black pepper until done. Pour a small amount of the broth back into the pot, throw in the [prepared] beans, and let the pot cook until the beans are done and the broth is all gone except for its fat and spices and herbs.
NOTES: This can be made with beef or lamb. Although "meat" wouldn't include chicken, I have also tried this with chicken thighs (see photo), which was just as good.

  1. Cut up meat, removing any fatty bits.
  2. Cook in frying pan in some water until nearly done.
  3. Drain and reserve remaining liquid.
  4. Add pepper, garlic and cilantro.
  5. Continue cooking, stirring frequently and adding broth as needed to prevent scorching.
  6. When garlic is cooked, add black-eyed peas and continue cooking until heated through.

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