Lebanese White Bean Fasolia with Lamb: A Hearty Stew from the Heart of Lebanon

There’s something deeply comforting about a bubbling pot of Lebanese White Bean Fasolia with Lamb on the stove. It’s the kind of dish that reminds you of grandma’s kitchen, slow-cooked with love, and served with pride. This traditional lebanese fasolia recipe is a staple of lebanese cuisine, and it perfectly captures the warmth and soul of eastern cuisine. Tender chunks of lamb simmered with creamy white beans in a rich tomato broth, this lebanese bean stew is humble, nourishing, and absolutely packed with flavor. Whether you’re exploring easy middle eastern recipes or preparing an unforgettable lebanese dinner, this fasolia recipe will warm you from the inside out.

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Lebanese White Bean Fasolia with Lamb

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Prep Time 20 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 20 minutes mins

Course Main Course

Cuisine Lebanese, Middle Eastern

Servings 6

Equipment

• Large Dutch oven or heavy-bottomed pot Essential for slow cooking and developing deep flavors. A 5 to 6-quart size is perfect.
• Wooden spoon For sautéing the aromatics and stirring without scratching your pot.
• Fine mesh strainer To rinse and drain the soaked white beans thoroughly.
• Chef’s knife and cutting board For prepping the lamb and vegetables.
• Ladle For serving the hot stew without mess.

Ingredients

  

For the Fasolia

• 1 ½ lbs lamb shoulder or leg cut into 1-inch cubes (you can also use lamb shanks for extra richness)
• 2 tablespoons olive oil
• 1 large yellow onion finely chopped
• 3 garlic cloves minced
• 2 cups dried white beans such as cannellini or navy beans, soaked overnight and drained
• 1 ½ teaspoons ground allspice
• ½ teaspoon ground cinnamon
• Salt and freshly ground black pepper to taste
• 4 cups beef or lamb broth homemade is best, but store-bought is fine
• 1 14 oz can crushed tomatoes
• 2 tablespoons tomato paste
• 1 bay leaf
• 1 tablespoon pomegranate molasses optional but adds a lovely depth
• Juice of 1 lemon

Optional Garnish

• Chopped fresh parsley
• A dollop of lebanese fasoulia with yogurt plain yogurt with a drizzle of olive oil and a pinch of salt

Instructions

 

Soak the Beans

1. Soak your dried white beans the night before. Place them in a large bowl and cover with cold water. Let them sit for 8–12 hours. Drain and rinse before cooking.

Brown the Lamb

1. Heat the olive oil in a Dutch oven over medium-high heat. Working in batches to avoid crowding the pan, brown the lamb cubes on all sides. This step is crucial for flavor—don’t rush it. Once browned, remove the meat and set it aside.

Sauté Aromatics

1. In the same pot, add the chopped onions. Sauté until golden and softened, about 8 minutes. Add the minced garlic and cook for another minute, stirring constantly to prevent burning.

Spice It Up

1. Stir in the ground allspice, cinnamon, salt, and pepper. Let the spices toast slightly for a minute to deepen their aroma.

Add Tomato Elements

1. Stir in the tomato paste and cook it down for 2 minutes. This caramelizes it slightly and removes any canned flavor. Then add the crushed tomatoes, pomegranate molasses (if using), and return the lamb to the pot.

Simmer with Beans

1. Add the soaked beans, broth, bay leaf, and bring the mixture to a gentle boil. Reduce heat to low, cover partially, and let it simmer for about 1.5 to 2 hours, until the beans and lamb are both tender and the broth is thickened.

Finish with Lemon

1. Once cooked, stir in the lemon juice to brighten the dish. Adjust seasoning with salt and pepper as needed.

Serve

1. Ladle the stew into bowls and garnish with fresh parsley and a spoon of lebanese fasoulia with yogurt on the side.

Pairings

Lebanese White Bean Fasolia with Lamb is hearty on its own, but it shines even more with the right pairings:

• Lebanese potatoes (Batata Harra): These spicy roasted potatoes are the perfect crisp complement to the rich stew.
  
• Steamed white rice: Traditional and perfect for soaking up all the juicy tomato-lamb broth.
  
• Fresh pita bread: Warm, soft pita is ideal for scooping up the beans and sauce.
  
• Lebanese mezze platter: Include hummus, baba ghanoush, labneh, and tabbouleh to round out the meal and add contrasting textures.
  
• Simple salad: A crisp cucumber and tomato salad with a lemony dressing helps balance the richness.
  
• Red wine or mint lemonade: Depending on your preference, a bold Lebanese red wine like Château Ksara or a cool, refreshing mint lemonade pairs beautifully.

FAQs

1. What cut of lamb is best for Fasolia?

The most flavorful option is lamb shoulder or leg, as they have the right balance of fat and connective tissue that breaks down during the long simmer. You can also use lamb shanks or even boneless stew meat in a pinch.

2. Can I make this dish vegetarian?

Absolutely. You can omit the lamb and increase the quantity of white beans. For added depth, consider adding a mix of vegetables like carrots, celery, or zucchini, and use vegetable broth.

3. Can I substitute canned beans?

Yes, but the flavor will be slightly different. If you use canned white beans, reduce the simmering time significantly (about 45 minutes total) and add the beans in the last 20 minutes so they don’t turn mushy.

4. Is Fasolia the same as Fasoulia or Fasoulia Lebanese?

Yes, these are just different transliterations of the same Arabic word. In arabic food and middle eastern recipes, “fasolia” typically refers to any kind of bean stew, but this white bean version with lamb is particularly popular in Lebanon.

5. How does this compare to other Lebanese stews?

This dish is similar in texture to lebanese chickpea stew, but with a more robust meatiness from the lamb. It’s a cousin to other staples like maklouba recipe or kibbeh recipe lebanese, each offering its own twist on lebanese recipes authentic to various regions.