Lebanese White Bean Stew with Meat (Fasolia bi lahme)

Ingredients

• 500 g, drainedwhite beans (butter beans or cannellini)
• 200 gbeef or lamb fillet, cut into 2 cm pieces
• 1 largeonion
• 2–3 clovesgarlic, chopped
• 1 handfulfresh coriander, chopped
• 45 ml (3 tbsp)tomato purée
• About 710 ml (about 3 cups), or enough to coverboiling water
• 1.25 ml (¼ tsp)black pepper
• About 5 ml (1 tsp), or to tastesalt
• Juice of 1lemon
• A drizzleolive oil for cooking

Instructions

1. 1

   Rinse the beans

   Wash and drain the white beans, then set them aside.

2. 2

   Prepare the meat

   Take the meat out of the fridge at least 30 minutes before cooking so it can come to room temperature. Cut it into 2 cm pieces.

3. 3

   Cook the aromatics

   Warm a drizzle of olive oil in a pot and sauté the onion until golden. Add the garlic and coriander and cook for a few more minutes.

4. 4

   Brown the meat

   Add the meat to the onion mixture and fry over medium-high heat until the outside is sealed, while the centre is still slightly undercooked.

5. 5

   Simmer the stew

   Add the white beans, tomato purée, salt and black pepper. Pour in enough boiling water to cover, bring to the boil, then simmer for about 30 minutes, until the meat is cooked through.

6. 6

   Finish with lemon

   Taste the sauce and adjust the salt if needed. Add the lemon juice just before turning off the heat, then serve with rice.

What is fasolia bi lahme?

Fasolia bi lahme is a Lebanese bean stew whose name describes its main components: beans cooked with meat. Versions vary, but the combination of beans, meat and a tomato-based sauce makes a hearty, familiar-style dish.

Here, garlic, onion and coriander build flavour in the pot, while lemon juice added at the end gives the sauce a fresh finish. Serve it with rice to make a filling meal.

Nutrition and macros by portion

The nutrition label shows one serving as written: 215 calories, 17g protein, 20g carbs, 8g fat.

The beans provide most of the carbohydrates and fibre, while the beef or lamb supplies much of the protein and some of the fat. Olive oil and the meat contribute additional fat, and the salt is the main source of sodium. Serve with a modest portion of rice and add extra vegetables alongside to balance the plate.

Choosing the beans and meat

Beans: Butter beans are soft and creamy, while cannellini hold their shape well. Either works; drain and rinse them before they go into the stew.

Meat: Beef or lamb fillet is cut into small pieces so it cooks in the short simmer. Bring it towards room temperature before cooking, as directed, and avoid extending the simmer once it is cooked through.

Building the base

Onion: Cook it in a little olive oil until golden to give the stew a savoury foundation. Add the garlic and coriander afterwards so they cook briefly without taking on too much colour.

Tomato: Stir the tomato purée in with the beans and seasonings, then add boiling water to cover. This creates the broth that carries the flavours through the beans and meat.

Getting the meat right

Searing: Fry the pieces over medium-high heat until their outsides are sealed, but do not expect them to be fully cooked at this point. They finish cooking during the simmer.

Doneness: The recipe gives about 30 minutes of simmering time. Check a piece before serving; it should be cooked through, with no raw centre.

Checking the sauce

Consistency: Add enough boiling water to cover the ingredients, then let the stew simmer. If it looks thinner than you like near the end, continue simmering until the liquid reduces; if it becomes too thick, loosen it with a little hot water.

Seasoning: Taste the sauce before adding more salt, as the beans and meat contribute their own savouriness. Stir in the lemon juice just before turning off the heat to keep its flavour bright.

Serving the stew

Rice: Serve the stew with rice as suggested in the method; the grains make a useful base for the tomato sauce. Spoon the beans and meat over or alongside it.

Freshness: A little extra chopped coriander or a lemon wedge at the table can echo the flavours already in the pot. Add either to taste rather than changing the stew's cooking method.

Recipe notes & tips

• Drain and rinse the beans well before adding them to the pot.
• Cut the meat into evenly sized 2 cm pieces so they cook at a similar rate.
• Use boiling water when covering the ingredients to keep the pot simmering smoothly.
• Keep the heat at a gentle simmer after bringing the stew to the boil.
• Taste the sauce before adding extra salt, then finish with lemon just before serving.

Variations

• Choose butter beans: Their soft, creamy texture makes the stew especially comforting.
• Use cannellini: These beans tend to hold their shape well during the simmer.
• Pick lamb: Swap the beef for lamb fillet for a different flavour while keeping the method the same.
• Adjust the lemon: Add a little less or more juice to suit how tangy you like the sauce.
• Add rice: Serve the stew with rice, as suggested in the recipe method.

Common mistakes to avoid

• Adding lemon too early: Stir it in just before turning off the heat to preserve its fresh taste.
• Skipping the taste check: Taste the sauce near the end and adjust the salt only if needed.
• Crowding in oversized meat pieces: Cut the meat into 2 cm pieces so it cooks within the stated simmer.
• Boiling throughout: Bring the pot to the boil, then reduce the heat to a simmer for the remaining cooking.
• Adding too little water: Cover the ingredients with boiling water so the beans can simmer in the sauce.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat gently in a saucepan until piping hot, adding a splash of water if the stew has thickened; store rice separately where possible.

Frequently asked questions