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This easy Fasolia recipe is a Middle Eastern butter bean stew with a tomato-based sauce and tender meat chunks. Served with rice, it is the perfect comfort food!
Butter bean stew (Fasolia) is a comforting, flavorful, and wholesome dish that’s easy to make. The stew is hearty and creamy with a tangy tomato sauce and melt-in-the-mouth beef (or lamb), all served over rice. I’m sharing the version that my mother made for me growing up. Now, it’s one of my go-to recipes for chilly days, along with this warming white bean soup.
This aromatic stew combines garlic, cilantro, and a Lebanese 7-spice mix and is packed with protein from the beans and meat. Plus, it’s inexpensive to make and perfect to prep ahead and freeze. I love that it’s so easy to prepare in just one pot—all you need to do is brown the beef, add the beans, and simmer to perfection!
I hope you give this Lebanese Fasolia recipe a try. If you want to try other hearty dishes, you might enjoy this comforting pea stew or this okra stew.
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Watch how to make it
Ingredients
- Beans: I used canned butter beans. However, you could use other white beans.
- Beef: You can use beef shank, chuck roast, round, short ribs, or stew meat.. You can also use lamb.
- Beef stock: I love using homemade beef broth. You can also use vegetable stock.
- Tomatoes: You will need tomato puree or passata and tomato paste. I love using homemade, but you can use your favorite store-bought brand. Canned crushed tomatoes can work, too.
- Aromatics: You will need garlic and cilantro.
- Olive oil: Or another neutral cooking oil to sear the meat.
- Spices: you’ll need Lebanese 7 spice mix, salt, and chili powder. You can make the 7 spice mix easily at home with allspice, cinnamon, cumin, ground coriander, black pepper, cloves, and nutmeg.
See the printable recipe card below for full information on ingredients and quantities.
How to make fasolia
Drain and rinse the canned beans. If needed, prepare the meat by dicing it into even-sized cubes (about 1 inch). Also, chop the garlic and cilantro.
Cook the meat: Heat the oil in a large, deep pot (or Dutch oven) over medium-high heat. Then, add the beef cubes and pan-fry for a couple of minutes on each side to sear the meat.
Stir in the garlic and cook for 1-2 minutes. Then add the tomato paste, 7 spice mix, salt, and chili powder. Stir well, coating the beef with the tomato paste.
Next, pour the beef stock and tomato passage, mix, cover the pan, and bring to a boil. Then, let it simmer for about 30-40 minutes or until the meat becomes tender.
Add the beans and simmer: Once the meat is tender, add the drained butter beans and cover the pan again. Lower the heat and simmer the fasolia on low for 10-15 minutes until the beans become tender and absorb the flavors.
Finally, add the chopped cilantro, stir to incorporate, and remove from the heat. Enjoy the Lebanese bean stew with your favorite side dish.
FAQs
It’s very traditional for us to eat it with Lebanese rice with vermicelli. You can serve it with any type of rice, like jasmine rice, brown rice, or even cauliflower rice. You can also enjoy it with a simple leafy salad or pita bread.
This is the perfect recipe for batch-cooking or making ahead and freezing. You can keep leftovers in the refrigerator for up to 5 days or freeze them in an airtight container for up to 3 months. Thaw overnight in the fridge. Reheat on the stove or in the microwave until warmed through.
Yes, you can use other beans like cannellini, red beans, red kidney beans, navy beans, or pinto beans. However, I prefer the flavor and texture of butter beans for this dish. You can also use dried beans; just soak them overnight and boil them before adding to the stew.
More stew recipes
If you try this butter bean stew recipe, let me know how it goes in the comments below. I’d appreciate a recipe card rating and would love to see your recipe recreations – tag me on Instagram @Alphafoodie!
Butter Bean Stew (Fasolia)
Ingredients
- 60 oz butter beans 4 x 15 oz cans, drained (5-6 cups cooked)
- 1 lb beef shank or stewing beef, or lamb pieces
- 3 cups vegetable stock
- 30 oz crushed tomatoes (2 x15 oz cans), or tomato passata or tomato puree or
- 1 Tbsp tomato paste
- 1/2 cup cilantro
- 6 garlic cloves
- 2 Tbsp olive oil or other cooking oil
- 1 tsp salt
- 1/2 tsp Lebanese 7-spice
- 1/4 tsp chili powder
Instructions
- Drain and rinse the canned beans. If needed, dice the mean into even-sized cubes (about 1 inch). Chop the garlic and cilantro.
- In a large, deep pot (or Dutch oven), heat the oil over medium high heat. Add the beef chunks and sear them for a couple of minutes on each side to brown the meat.
- Stir in the garlic and cook for 1-2 minutes. Add the tomato paste, seven spice mix, salt, and chili powder, and stir to coat the beef with the tomato paste.
- Pour the beef stock and tomato paste into the pan and mix. Cover the pan and bring to a boil. Then simmer for 30-40 minutes, or until the meat becomes tender.
- Once the meat is cooked through and tender, add the drained butter beans. Cover the pan again and lower the heat. Simmer the stew on low for 10-15 minutes.
- Stir in the chopped cilantro and remove from the heat. The Lebanese bean stew is ready to serve.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
