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
- 250 g Dried white beans (alternatively you can also use cooked) – but then 500 g
- 400 ml Puréed tomatoes (or better: tomato pulp)
- 3 Cloves of garlic
- 20 g Fresh coriander
- 3 tbsp Tomato paste
- 1/2 tsp Cinnamon
- 1 tsp Harissa
- 6 tbsp Olive oil
- 500 ml Water
- Salt & Pepper
- Soak white beans overnight in plenty of water.
- Then cook the beans for 1 hour until they are soft. If you use pre-cooked beans from the supermarket, do not follow steps 1 + 2.
- Peel the garlic and cut into fine slices.
- Chop the coriander coarsely.
- Heat olive oil in a saucepan at medium heat and fry the garlic in it for about 3 minutes.
- Add tomato paste and harissa and sauté for 2 minutes.
- Add the puréed tomatoes / tomato pulp and water.
- Season with cinnamon, salt and pepper.
- Add boiled beans and chopped coriander and simmer for about 30 minutes at low heat with lid closed.
- Meanwhile prepare the buttered rice according to the recipe.
I recommend butter rice as a side dish. You can find the recipe here.