How to make Fasolia, a traditional Lebanese butter bean stew made with beef/lamb (fasolia bi lahme) or as a vegan/vegetarian butter bean stew. This tomato-based Lebanese bean stew is hearty and wholesome, perfect for serving with rice, salad, and optionally some bread for mopping up all the juices.
If you're using dried beans, first make sure to rinse and then leave them to soak overnight (at least 8hrs).Then, on the day of making the stew, you'll first need to prepare the beef (if using). You could also cook the vermicelli rice in advance or cook it while preparing the butter bean stew.
Step 2: Prepare the Beans
Tinned beans: drain and rinse the beans well, then bring the beans to a boil with 4 cups of water in a deep pot over medium heat. Remove the white foam from the top of the beans, then add ½ tsp salt and one bay leaf. Then cover the beans loosely with a lid (to stop the beans from overflowing). Simmer for 10 minutes. Then drain and rinse once more before setting aside.Technically, the tinned beans don't need to pre-cook before being added to the main pan. I just do so for extra tender results and a little extra flavor. Alternatively, you can add the beans to the pan before adding the tomatoes to the pan and add the bay leaf and salt to the pan.Dry beans: after soaking them overnight, rinse the beans well, then add them to a deep saucepan with 6 cups of water. You can then follow the method above. However, you'll need to simmer the beans for between 20-30 minutes instead.
Step 3: Prepare the Remaining Ingredients
Separate the cilantro leaves from the stems and finely chop the stems. Then, store the leaves back in the fridge to keep them "fresh" (we'll be using them at the end).
Slice the garlic and, if you're using fresh tomatoes, chop roughly and add them to a blender to process into a thick "juice."
Step 4: Cook the Aromatics
In a large, deep pot (or Dutch oven), heat the oil. Then add the chopped garlic and sauté for just 30-40 seconds over medium heat.
Add the tomato paste and mix in before adding the crushed coriander seeds. Stir once more, then sauté for two minutes.
Add the chopped cilantro stems and stir before adding the tomato juice. Mix once more, then allow the mixture to simmer over medium-low heat for 10-15 minutes. During this time, it should reduce and thicken slightly.
Step 5: Add the Beans
Add the cooked beef, beef stock, and beans to the pot. Then mix well, reduce the heat to low, and allow it to simmer for a further 10 minutes.For the vegetarian butter bean stew, add vegetable stock. You may also want to introduce extra fats with the addition of an additional tablespoon of olive oil. This will create a silky-smooth fasolia with a better mouthfeel.
Add the salt and pepper (to taste), stir, and cook for two minutes before adding the lemon juice and removing the fasolia from the heat.
Finally, add the cilantro leaves and gently fold them into the stew. Then serve it up along the sides of your choice.
How to Store?
Store: allow the fasolia to cool, then store in an airtight container in the fridge for up to 5 days.Freeze: make sure to store the bean stew in an airtight container/s for up to 3 months. Allow it to thaw overnight in the fridge before reheating.Reheat: you can reheat the fasolia on the stovetop or in the microwave until heated throughout.
Notes
If using canned beans: you may need to slightly reduce the amount of salt in the stew – as most canned beans contain sodium. However, you can also find low-sodium beans.
To cook the beef with the dish: rather than preparing the meat in advance, you could also try a version of cooking it in the pot. First, brown the meat (use diced beef or lamb) with garlic (4-6 minutes). Once browned but not fully cooked, then you can continue with the recipe. When adding the meat at this point, it will naturally combine with the tomato and liquid (you could use water in place of beef stock) to create a stock. However, you could also still use beef stock for extra flavor.
Swapping out the tomatoes: one of the most versatile parts of this fasolia recipe is the tomatoes. You can use fresh tomatoes (blended), passata, or crushed tomatoes (just make sure to use the same ml amount). During summer, I always try to use fresh tomatoes. Then through winter, I'll use tins/cartons.
Can you use other beans? Yes, you could also use red kidney beans. However, I prefer the flavor/texture of white beans (and butter beans in particular). Technically, this dish would also work with fresh or frozen green beans (However, I've already shared a green bean stew recipe).
Use a heavy-bottomedpan: or Dutch Oven- These distribute heat more evenly. That way, you're less likely to get "hot spots" and burn the stew while simmering.
Optional add-ins and variations:
Vegan/Vegetarianbutter bean stew: to make a vegan butter bean stew, you can substitute the beef stock with vegetable stock and add an onion (to sauté at the same time as the garlic). To replace the beef, you could use vegan beef/chicken pieces, though it works without any meat alternative, too.
Extra vegetables: particularly when making a vegetarian/vegan white bean stew, you may want to add more vegetables for a heartier stew. I recommend potatoes or carrots.
Cumin: while not traditional, a little cumin added can help to enhance the flavor, especially when made without meat.
Cinnamon: this pairs particularly well when making lamb bean stew. Add enough to taste (I recommend ½ tsp to begin).
Lebanese 7 spice: I recommend adding around 1 Tbsp if using. For some, this is a must-add. However, it wasn't something my family used the majority of the time.
Chili: if you want to create a spicy white bean stew, you could add 1 finely chopped de-seeded red chili (adjust the amount to spice preference). Alternatively, you could use chili/cayenne powder.
Check the blog post for more tips and serving suggestions!