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Lebanese Fasolia (White Bean and Lamb Stew) Recipe

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4 from 11 reviews

Lebanese Fasolia is a hearty and flavorful white bean and lamb stew that combines tender lamb, creamy cannellini beans, and aromatic spices. Simmered in a rich tomato and lamb stock sauce, this traditional Middle Eastern dish is perfect for a comforting meal served over rice or with pita bread.

Ingredients

Meat and Beans

  • 400 g (1 lb) diced lamb
  • 2 x 400 g (14 oz) tins cannellini beans, drained and rinsed

Vegetables

  • 2 medium onions, chopped
  • 4 cloves garlic, minced

Liquids and Sauces

  • 4 tablespoons olive oil
  • 300 ml (1 1/2 cup) passata
  • 600 ml (3 cups) lamb stock

Spices and Herbs

  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • 1 bay leaf
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Sauté the onions: Heat the olive oil in a large pan or pot over medium heat. Add the chopped onions and fry for 1-2 minutes until they become slightly golden and softened.
  2. Add the garlic: Stir in the minced garlic and cook for another minute until fragrant, making sure not to burn the garlic.
  3. Cook the lamb: Add the diced lamb to the pan and cook for 5-6 minutes, searing the meat until it is sealed on the outside but not fully cooked through.
  4. Season the lamb: Sprinkle in the ground cumin and ground cinnamon, stirring well to coat the meat with the spices. Continue cooking for another minute to release their aromas.
  5. Add beans and passata: Incorporate the drained cannellini beans and passata into the pan, mixing everything together thoroughly.
  6. Add stock and simmer: Pour in the lamb stock to cover the ingredients. Add the bay leaf, bring the stew to a boil, then reduce the heat and cover with a lid. Let it simmer gently for 25-30 minutes until the lamb is cooked through and the sauce has thickened.
  7. Finish and serve: Remove the bay leaf, stir in the fresh chopped parsley, and season with salt and pepper to taste. Serve the stew hot over rice or accompanied by warm pita bread.

Notes

  • For a richer flavor, use homemade lamb stock if available.
  • If you prefer, substitute lamb with beef or omit meat for a vegetarian twist.
  • Adjust the cinnamon and cumin amounts to your taste preference for spice balance.
  • Leftovers taste great reheated and can be stored in the fridge for up to 3 days.
  • Serve with a side of fresh salad or pickled vegetables to balance the hearty stew.

Find it online: https://cookedbygrace.com/lebanese-fasolia-white-bean-and-lamb-stew-recipe/