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It’s the version my mother made for us growing up — a cozy fasolia with tender meat in a rich tomato base, simple and wholesome, and ideal for meal prep since it freezes beautifully for months.
The method is all about layering flavor: sear the meat, bloom the garlic and cilantro, and simmer everything slowly in a rich tomato sauce so the beans turn creamy yet stay whole.
If you love cozy Lebanese stews, try my bazella w riz (Lebanese pea stew) and Lebanese bamya okra stew next.
Table of Contents
What you’ll need
- Beans: Butter beans (fasolia) or cannellini (white kidney) beans; red kidney, navy, or pinto beans also work. Traditionally, fasolia uses butter beans. If you’d like to cook beans from scratch, see my guide on how to prep, cook, and freeze dried beans.
- Beef: Use ground beef, tender beef cubes, or slow-cooked beef chunks. Ground beef (I usually choose lean, about 85–90%) makes it a quick weeknight meal. Tender cubes (top sirloin or strip steak) cook fast and stay juicy. For slow-cooked chunks, use chuck roast, beef shank, short ribs, or round, and cook separately until spoon-tender; use the broth as your base (see homemade beef broth).
- Garlic and cilantro: Sauté the garlic with half the cilantro for depth, then finish with the rest for a fresh lift.
- Tomato paste: Homemade tomato paste is great, but store-bought works perfectly.
- Tomatoes: Crushed tomatoes or passata form the base; a good-quality canned option is great here.
- Broth or water: Beef broth adds richness, and water works if that’s what you have. If you slow-cooked beef chunks, use that broth.
- Olive oil: For searing and sautéing.
- Spices: Salt and black pepper; add chili powder for gentle heat, and Lebanese seven spice is optional if you enjoy that flavor.
- Lemon: A squeeze at the end brightens the stew.
See printable recipe card below for the full ingredients list and quantities.
How to make fasolia
Heat olive oil in a heavy pot over medium-high heat until shimmering.
- If using beef cubes, pat them dry, season lightly with salt and pepper, and sear on all sides until browned (about 6–8 minutes). This step builds flavor.
- If using ground beef, add it directly to the hot oil and cook, breaking it up, until browned and no longer pink.
Add the garlic and half the cilantro. Sauté 30 seconds until fragrant. Stir in the tomato paste and cook 1–2 minutes until it deepens in color and smells slightly sweet (this toasts it and enriches the sauce).
Add the crushed tomatoes and 2 cups of broth, scraping up any browned bits from the bottom. Bring to a boil, then lower to a gentle simmer for 20 minutes to let the flavors meld. If using pre-cooked beef chunks, add them now with the crushed tomatoes.
Season with salt, black pepper, chili powder, and seven spice (if using).
Add the drained butter beans and simmer 5–10 minutes so they absorb the sauce but stay whole. If the stew thickens too much, add a splash of broth or water.
Turn off the heat, stir in the remaining cilantro, and finish with lemon juice before serving. Serve warm with Lebanese vermicelli rice or bread.
My Tips
Brown the meat well first. Sear beef cubes or ground beef until nicely browned before adding garlic, cilantro, and tomato paste — it builds the stew’s base flavor.
Toast the tomato paste. Let it darken slightly so the sauce turns sweet and rich.
Handle beans gently. Add them near the end and stir softly so they stay whole.
Finish with freshness. Cilantro and lemon go in last for a bright finish.
Storage instructions
Fridge: Let the fasolia cool completely before refrigerating — it shouldn’t sit out for long. To cool faster, divide into shallow containers or set the pot in an ice-water bath. Once cooled, seal in airtight containers and refrigerate for up to 3 days.
Freezer: Cool completely, portion into meal-size containers, and label with dates. Freeze for up to 3 months.
Reheat: Thaw overnight in the fridge or microwave straight from frozen (about 5–7 minutes depending on portion). Reheat on the stovetop with a splash of broth or water until hot, stirring occasionally.
FAQs
Yes. Skip the meat and use vegetable broth instead of beef broth. Add extra garlic and cilantro for flavor.
Absolutely. Soak overnight and cook until tender before adding them to the sauce, following my how‑to‑cook dried beans guide. Add near the end so they stay whole.
Yes. Butter beans or cannellini are classic, but red kidney, navy, and pinto beans all work beautifully.
More stew recipes
It would mean a lot to me if you could leave a rating and a comment below. I love hearing how your fasolia turned out!
Fasolia (Lebanese Butter Bean Stew)
Equipment
Ingredients
- 1 pound tender beef cubes (top sirloin or strip steak) OR lean ground beef (85 to 90%) OR pre-cooked slow-cooked beef chunks (chuck roast, shank, short ribs, or round), warmed through at the end
- 4 cans butter beans (15 ounces each) or cannellini beans, drained and rinsed
- 1 can crushed tomatoes (28 ounces each) (or passata)
- 2 tablespoons tomato paste
- 2 cups beef broth or vegetable broth (or water), plus more as needed
- 6 cloves garlic minced
- ½ cup cilantro chopped and divided
- 2 tablespoons olive oil
- 1 teaspoon salt (plus more to taste)
- ½ teaspoon black pepper
- ¼ teaspoon chili powder optional
- ½ teaspoon Lebanese 7-spice optional
- 1 lemon
Instructions
- Heat olive oil in a large heavy pot over medium-high until shimmering.
- If using beef cubes, pat them dry, season lightly with salt and pepper, and sear on all sides until browned (about 6–8 minutes).If using ground beef, add it directly to the hot oil and cook, breaking it up, until well browned and no longer pink.
- Add the garlic and half the cilantro and sauté for 30 seconds until fragrant. Stir in the tomato paste and cook 1–2 minutes until it deepens in color and smells sweet (this toasts it and enriches the sauce).
- Add the crushed tomatoes and 2 cups broth, scraping up any browned bits from the bottom. Bring to a boil, then reduce to a gentle simmer for 20 minutes.If using pre-cooked beef chunks, add them now.
- Season with salt, pepper, chili powder, and seven spice (if using).
- Add the drained butter beans and simmer 5–10 minutes so they soak up the sauce but stay whole. Add a splash of broth or water if needed.
- Turn off the heat, stir in the remaining cilantro, and squeeze lemon juice over the top. Serve warm with rice or bread.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
My family is Syrian but I’ve never cooked this before and i can tell you that this recipe is bang on perfect. I was so pleased with it and it took me back to my childhood
That makes me so happy to hear, Jeehan! Thank you for sharing. <3