Fasolia (Lebanese Butter Bean Stew)

A serving of Lebanese butter bean stew (fasolia) in a white bowl.

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5 from 13 votes

Fasolia (Lebanese Butter Bean Stew)

Fasolia (Lebanese butter bean stew): Tender beef and creamy butter beans in rich tomato sauce.

Prep Time10

Cook Time45

Total Time55

Course: Main

Cuisine: Lebanese, Middle Eastern

Freezer friendly: 3 Months

Shelf life: 5 Days

Servings:

Author: Samira Kazan

Equipment

Heavy-bottomed saucepan

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

To Store: Allow leftovers to cool, then store them in an airtight container in the fridge for up to 5 days. Alternatively, freeze for up to 3 months.

To Reheat: If needed, thaw overnight in the fridge. Reheat on the stovetop or in the microwave until warmed through.

Check the blog post for more tips and serving suggestions!

Nutrition