How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Iraqi White Bean Stew?

You need 8 ingredients. The key ingredients include: 1 cup dry white bean, soaked over-night and cooked in the morning until they are half-done, 400 g lamb, 1 medium onion, finely chopped, 4 tablespoons corn oil (or any oil you usually use), and more.

Is Iraqi White Bean Stew suitable as soups & stews?

Yes, Iraqi White Bean Stew falls under the Soups & Stews category and is a great choice for this type of meal.

How do I store leftover Iraqi White Bean Stew?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Iraqi White Bean Stew Recipe

Name: Iraqi White Bean Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup dry white bean, soaked over-night and cooked in the morning until they are half-done; 400 g lamb; 1 medium onion, finely chopped; 4 tablespoons corn oil (or any oil you usually use); 2 tablespoons tomato paste; 1 cup crushed tomatoes; 1 teaspoon curry powder (i prefer madras curry powder-product of india with green label); salt and pepper

Warm up with this hearty Iraqi White Bean Stew recipe. Made with white bean, lamb, onion and corn oil. Easy step-by-step instructions included.

This Iraqi White Bean Stew relies on simple, everyday ingredients such as lamb, medium onion, finely chopped, tomato paste and crushed tomatoes. It comes together quickly and makes 4 servings, at about 327 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It works as a light main on its own or as a starter alongside crusty bread, and it's just as good for a cozy night in as it is for feeding a crowd. Leftovers keep well, so it's a smart choice for meal prep too.

Updated Jun 30, 2026

Serves 4 Soups & Stews

Servings: persons

1 cup dry white bean, soaked over-night and cooked in the morning until they are half-done
400 g lamb
1 medium onion, finely chopped
4 tablespoons corn oil (or any oil you usually use)
2 tablespoons tomato paste
1 cup crushed tomatoes
1 teaspoon curry powder (i prefer madras curry powder-product of india with green label)
salt and pepper

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
327 kcal
Category
Soups & Stews

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