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Lebanese Fasolia (White Bean Stew)

Lebanese Fasolia
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Fasolia, or white bean stew, is a comforting and hearty staple of Lebanese cuisine. It’s a dish that blends simplicity with rich, warming flavours, making it a beloved home cooked meal across the Middle East. 

Known for its slow cooked beans and tender meat, Faso Lia is a favourite for family dinners, often served alongside rice or bread. Its nourishing qualities and soul-soothing taste make it a go-to dish, especially during the colder months.

What Is Fasolia?

Fasolia is a slow cooked stew made with white beans, typically served in a tomato-based broth with chunks of tender meat, often beef or lamb. The beans are cooked until soft, absorbing the flavours of the tomatoes, onions, and spices, creating a dish that is both rich in flavour and satisfying in texture.

This dish exemplifies the Lebanese approach to food: simple ingredients elevated by time, care, and just the right blend of spices.

Ingredients and Taste

The key ingredients of Fasolia are white beans (usually cannellini or butter beans), tomatoes, garlic, onions, and chunks of beef or lamb. Olive oil, a staple of Lebanese cooking, forms the base of the dish, helping sauté the garlic and onions until fragrant.

The tomatoes, either fresh or in paste form, create a rich sauce, while warm spices like cumin, cinnamon, and black pepper add depth to the stew. As the stew simmers, the beans soften, and the meat becomes tender, absorbing the fragrant tomato broth.

The result is a hearty, flavourful dish with a slightly tangy tomato base balanced by the creamy texture of the beans and the tenderness of the meat. Fasolia carries a rustic charm; it’s filling but never heavy, the kind of meal that feels like a warm hug on a cold day. Served with rice, it’s a complete dish that’s both comforting and satisfying.

A Taste of History

Fasolia has deep roots in Lebanese and Middle Eastern cuisine, with variations found across the Levant. Beans have long been a staple ingredient in the region, prized for their nutritional value and versatility. Over time, the dish evolved to incorporate tomatoes, which became a common ingredient in the Middle East following their introduction from the New World.

Traditionally, Fasolia is a dish prepared in large batches, making it perfect for family meals or gatherings. Its slow cooked method speaks to the Lebanese love for meals that are as much about the process as they are about the result.

Traditional Lebanese Fasolia (White Bean Stew)

Serves: 4 people

Ingredients:

  • 1 cup dried white beans (or 2 cups canned white beans, drained)
  • 300g lamb or beef cubes (optional)
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 3 tbsp olive oil
  • 2 tbsp tomato paste
  • 4 ripe tomatoes, chopped (or 1 can of diced tomatoes)
  • 4 cups water or broth
  • Salt and pepper to taste
  • 1 tsp ground cumin
  • Fresh parsley for garnish

    Directions

    Step 1

    If using dried beans, soak them overnight in water. Drain and rinse the beans the next day.

    Step 2

    In a large pot over medium heat, warm the olive oil. Add the chopped onion and sauté until soft and translucent. Add the garlic and continue sautéing until fragrant.

    Step 3

    If using meat, add the lamb or beef cubes to the pot, browning them on all sides for 5-7 minutes.

    Step 4

    Add the tomato paste and cumin, stirring well to combine. Let the mixture cook for 2-3 minutes to enhance the flavours.

    Step 5

    Add the chopped tomatoes (or canned tomatoes) to the pot and cook for another 5 minutes until the tomatoes break down and form a thick sauce.

    Step 6

    Pour in the water or broth, bring the mixture to a boil, then reduce the heat to a simmer. Add the drained beans (if using dried) and simmer for about 1 hour until the beans are tender. For canned beans, simmer for 20-25 minutes.

    Step 7

    Season the stew with salt and pepper to taste. Adjust the seasoning, adding more cumin if preferred.

    Step 8

    Garnish with freshly chopped parsley before serving. Serve the Fasolia hot with rice or warm pita bread on the side for a complete meal.

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