Hamin (Slow-Cooked Shabbat Beef and Bean Stew)
Local name: חמין
In short: Beef, white beans, potatoes and whole eggs cooked overnight at low heat until the meat falls apart and the broth turns deep and sweet. It takes about 11 h 30 min in total and makes 8 servings.
- Prep
- 30 min
- Cook
- 11 h
- Resting
- 8 h
- Total
- 11 h 30 min
- Servings
- 8
- Difficulty
- Easy
- Calories
- 570 kcal
Hamin is the slow-cooked stew of the Sabbath, put on to cook before sundown on Friday and served for Saturday lunch. Beef, white beans, potatoes and sweet potato cook for 10 to 12 hours with garlic, paprika and a spoon of date syrup, and whole eggs in their shells turn a deep tan in the broth. The long cooking makes the meat fall apart and the beans creamy. The same method works in a slow cooker.
Instructions
- Drain and rinse the soaked beans. Heat the oil in a large heavy pot or Dutch oven over medium-high heat and brown the beef on all sides, 8 to 10 minutes. Remove it to a plate.
- Add the onions to the pot and cook for 5 minutes. Stir in the paprika, turmeric, cumin, pepper and date syrup for 1 minute.
- Spread the beans over the bottom of the pot. Set the beef and garlic on top, then the potatoes and sweet potato, and tuck the eggs in between.
- Pour in enough hot water to just cover everything and add the salt. Bring to a boil on the stove and skim off any foam.
- Cover tightly and transfer to a 110°C (225°F) oven. Cook for 10 to 12 hours, or overnight, until the meat falls apart and the beans are creamy.
- Check once after 8 hours and add hot water if the stew looks dry. The liquid should barely cover the beans.
- Lift out the eggs and peel them. Serve the stew in bowls with the meat, beans, potatoes, an egg and plenty of broth.
Tips
- No oven for 12 hours? Bring the stew to a boil on the stove as in step 4, then move it to a slow cooker on low for 10 to 12 hours. A pressure cooker takes about 90 minutes. The flavor will be a little less mellow.
- For a thicker stew, spread 100 g (1/2 cup) pearl barley in the bottom layer before adding the beans. Barley is traditional but contains gluten, so skip it for a gluten-free hamin.
Questions and answers
Why is hamin cooked overnight?
On the Sabbath, observant households do not cook, so the stew goes into a low oven or onto a warming plate before sundown on Friday and is served for Saturday lunch.
What happens to the eggs in hamin?
After hours in the pot, the whites turn tan and the yolks become creamy, with a deeper, almost roasted taste. They are peeled and served with the stew.
Can I make hamin in a slow cooker?
Yes. Brown the meat and onions first, layer everything in the pot, add hot water and bring to a boil on the stove, skimming the foam. Then transfer to the slow cooker and cook on low for 10 to 12 hours.
How long does it take to make Hamin (Slow-Cooked Shabbat Beef and Bean Stew)?
About 11 h 30 min in total: 30 min of preparation and 11 h of cooking.
How many calories are in Hamin (Slow-Cooked Shabbat Beef and Bean Stew)?
About 570 kcal per serving, with 39 g of protein, 52 g of carbohydrates and 23 g of fat. These values are estimates.
Nutrition per serving
| Calories | 570 kcal |
|---|---|
| Protein | 39 g |
| Carbohydrates | 52 g |
| Fat | 23 g |
| Fiber | 14 g |
| Sugar | 12 g |
| Sodium | 750 mg |
Estimated values, calculated from the ingredients.
