Name: Lebanese Fasolia (White Bean and Lamb Stew) Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Lebanese
Ingredients: 4 tablespoons olive oil; 2 medium onions, chopped; 4 cloves garlic, minced; 400 g (1 lb) diced lamb; 1 teaspoon ground cumin; ½ teaspoon ground cinnamon; 2 x 400 g (14 oz) tins cannellini beans, drained and rinsed; 300 ml (1 ½ cups) passata; 600 ml (3 cups) lamb stock; 1 bay leaf; 2 tablespoons fresh parsley, chopped

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Introduction

Lebanese Fasolia is a hearty white bean and lamb stew packed with warm spices and rich flavors. This comforting dish is perfect for a cozy meal and pairs wonderfully with rice or fresh pita bread.

A close-up of a deep black bowl filled with a thick stew that has light brown beans and pieces of brown meat mixed in a rich, orange-brown sauce, giving a hearty, chunky texture. Behind it, there is a black bowl filled with white rice, slightly blurred, and some fresh green parsley on a white marbled surface. The stew fills the bowl almost to the top, showing the uneven chunks of beans and meat evenly spread. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 tablespoons olive oil
2 medium onions, chopped
4 cloves garlic, minced
400 g (1 lb) diced lamb
1 teaspoon cumin
½ teaspoon ground cinnamon
2 x 400 g (14 oz) tins cannellini beans, drained
300 ml (1 ½ cups) passata
600 ml (3 cups) lamb stock
1 bay leaf
2 tablespoons fresh parsley, chopped

Instructions

Step 1: Heat the olive oil in a large pan or pot over medium heat. Add the chopped onions and fry for 1-2 minutes until they start to turn golden.
Step 2: Stir in the minced garlic and cook for another minute until fragrant.
Step 3: Add the diced lamb to the pot and cook for 5-6 minutes until the meat is sealed on all sides but not fully cooked through.
Step 4: Sprinkle in the cumin and ground cinnamon, stirring well. Continue cooking for one more minute to enhance the spices’ aroma.
Step 5: Add the drained cannellini beans and passata to the pot. Pour in the lamb stock until it just covers the ingredients, and add the bay leaf.
Step 6: Bring the stew to a boil, then reduce the heat to low. Cover with a lid and let it simmer gently for 25-30 minutes, until the lamb is tender and the sauce has thickened.
Step 7: Remove the bay leaf, stir in the chopped fresh parsley, and season to taste with salt and pepper.
Step 8: Serve hot over rice or with warm pita bread for soaking up the delicious sauce.

Tips & Variations

For a richer flavor, brown the lamb well before adding spices and liquids.
You can substitute beef for lamb if preferred, adjusting cooking time as needed.
Add a pinch of chili flakes for a mild spicy kick.
Use fresh tomatoes instead of passata for a chunkier texture.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through. This stew can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

A close-up view of a black bowl filled with a thick stew made of white beans, chunks of brown meat, and small pieces of onions, all coated in a rich, reddish-brown sauce that looks hearty and well-seasoned; the stew layers are mixed evenly throughout with a slightly glossy texture, and a spoon with a gold handle rests inside the bowl on the right side; in the background, there is a blurred green garnish and a black bowl on a white marbled surface with a black and white checkered cloth partially visible on the left. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe vegetarian?

Yes, simply omit the lamb and increase the amount of beans or add vegetables like zucchini and carrots to keep it hearty.

What can I serve with Lebanese Fasolia?

This stew pairs beautifully with steamed rice, couscous, or warm pita bread to soak up the delicious sauce.