Lebanese White Bean Fasolia with Lamb

Prep Time 20

Cook Time 2

Total Time 2 20

Course Main Course

Cuisine Lebanese, Middle Eastern

Servings 6

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.

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

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

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.

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.

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.

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

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.

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.

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

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