Arabic recipesMain dishes
Fasolia Bayda: Hearty Arabic White Bean & Lamb Tomato Stew
Fasolia Bayda is a comforting cold-weather staple across Syria, Lebanon, Iraq, and Egypt simmering tender white beans and braised lamb or beef cubes in a rich tomato broth. Finished with garlic and coriander sizzled in pure ghee, it is ladled steaming beside fluffy vermicelli rice.
Also known as:Lebanese and Syrian white bean stewFasolia yabseh with meatMiddle Eastern tomato white bean stew
Servings6
Prep time20 min
Cook time55 min
Ingredients
Add ingredients to cart- 400 g dried white navy or cannellini beans soaked overnight (or 800 g cooked white beans for a quick weeknight pot)
- 500 g boneless lamb shoulder or beef chuck cut into bite-sized cubes
- 1 medium onion, finely diced
- 2 tbsp pure ghee (samna)
- 500 g crushed or blended ripe tomatoes plus 2 tbsp tomato paste
- 1/2 tsp seven-spice blend, black pepper, and salt
- For the garlic-coriander finish: 4 crushed garlic cloves, 1 tsp ground coriander, and a handful of chopped fresh coriander
Preparation Steps
- 1Boil the soaked white beans gently in unsalted fresh water for 35 to 40 minutes until tender with intact skins, then drain.
- 2Sear the meat cubes in 1 tablespoon ghee with diced onion and seven-spice until browned, cover with hot water, and simmer gently covered for 45 minutes until tender.
- 3Stir the crushed tomatoes, tomato paste, salt, and cooked white beans into the meat and stock, simmering over low heat for 20 minutes until velvety.
- 4Melt the second tablespoon of ghee in a small skillet and sizzle the crushed garlic with ground and fresh coriander for 1 minute until fragrant.
- 5Swirl the sizzling garlic-coriander ghee into the stew, simmer for 2 final minutes, and serve hot alongside Arabic vermicelli rice.
