Lebanese Fasolia (White Bean and Lamb Stew) Recipe
Lebanese Fasolia is a hearty and flavorful white bean and lamb stew, slow-simmered in a spiced tomato and lamb stock base. This comforting dish combines tender lamb, creamy cannellini beans, and aromatic spices like cumin and cinnamon, finished with fresh parsley. Perfect served over rice or with warm pita bread for a satisfying Middle Eastern meal.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Lebanese
Ingredients
Scale
Main 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
Instructions
- Heat the oil and sauté onions: In a large pan or pot, warm 4 tablespoons of olive oil over medium heat. Add the chopped onions and fry for 1-2 minutes until they become slightly golden and translucent.
- Add garlic: Stir in the minced garlic and cook for an additional minute until fragrant to build a flavorful base.
- Brown the lamb: Add 400 grams of diced lamb to the pot. Cook for 5-6 minutes until the lamb is sealed on the outside, but not fully cooked through to lock in flavor and moisture.
- Add spices: Sprinkle in 1 teaspoon of cumin and ½ teaspoon of ground cinnamon. Stir well and cook for another minute to release the aromas of the spices.
- Add beans, passata, and stock: Pour in the two tins of drained cannellini beans and 300 ml of passata. Stir to combine, then add 600 ml of lamb stock and the bay leaf. Ensure the ingredients are covered with liquid.
- Simmer the stew: Bring the mixture to a boil, then reduce the heat to low. Cover with a lid and allow to simmer gently for 25-30 minutes, until the lamb is tender and the sauce has thickened to a rich consistency.
- Finish with parsley and seasoning: Remove the bay leaf, stir in 2 tablespoons of fresh chopped parsley, and season with salt and pepper to taste. Serve hot over rice or with pita bread for an authentic Lebanese meal.
Notes
- For extra richness, consider using bone-in lamb pieces instead of diced lamb.
- You can substitute lamb stock with beef or vegetable stock if preferred.
- Add a pinch of chili flakes if you like a bit of heat.
- Leftovers can be refrigerated for up to 3 days and taste even better the next day.
- This dish pairs well with a side of fresh salad or pickled vegetables.
Keywords: Lebanese stew, white bean stew, lamb stew, fasolia, Middle Eastern recipe, cannellini beans, comfort food
