Fasolia lebanese bean stew levantine recipe

Fasolia: Lebanese white bean stew

Fasolia is an absolute classic of Lebanese and Levantine cuisine. Delicately cooked white beans in an aromatic tomato sauce with garlic, fresh coriander and a hint of cinnamon. Especially in combination with butter rice as a side dish, the bean stew is a perfect meal for the cold season or when you need a really good meal for your soul.

The original recipe contains plenty of very fatty meat and has to cook longer. I decided to skip the meat. So the dish is vegan and can be prepared much faster. In combination with butter rice the dish is vegetarian – unless you use margarine instead of butter.

If you want to use dried white beans, don’t forget to soak them in water overnight or for at least 12 hours. Alternatively, you can use already cooked white beans from the supermarket and save yourself soaking and cooking the beans.

Fasolia – white bean stew for 4 persons.

I recommend butter rice as a side dish. You can find the recipe here.

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