Fasoulia With Lebanese Rice

Ingredients

• 300 g (1½ cups)dried borlotti beans
• 1.5–2 kglamb necks, cut to size
• 500 gdiced lamb
• Approximately 250 g (½ of a 500 g jar)Leggo’s tomato paste
• As many as you likesmall pickling onions
• 1 bunchcoriander, finely chopped
• 1 heaped tablespoon (approximately 7–8 cloves)fresh minced garlic
• As neededboiling water
• To tastesalt
• 1 tablespoonghee
• To tastemeat spices: seven-spice blend, bay leaf and cinnamon stick

Instructions

1. 1

   Soak the beans

   Soak the beans overnight, then discard the soaking water in the morning.

2. 2

   Boil the beans

   Cover the beans with water and boil for approximately 1 hour.

3. 3

   Cook the necks

   Rinse the lamb necks, then boil them in water with the meat spices and salt for 1 hour.

4. 4

   Cook the diced lamb

   Boil the diced lamb in water with the meat spices and salt for 20 minutes.

5. 5

   Drain and reserve

   Drain the beans and both cuts of lamb, then set them aside.

6. 6

   Soften the onions

   Microwave the onions for 5 minutes, keeping them whole.

7. 7

   Fry the aromatics

   Heat the ghee in a large pot. Add the onions, coriander and garlic, and stir for 1 minute.

8. 8

   Coat the meat

   Add the lamb and stir so it is coated with the garlic and coriander.

9. 9

   Add beans and tomato

   Dissolve the tomato paste in 1 litre of boiling water, then add it to the pot with the beans.

10. 10

    Cover with water

    Add enough water to cover the meat and bring the pot to a medium boil.

11. 11

    Season the stew

    Add salt to taste.

12. 12

    Check the liquid

    Add more water during cooking if the liquid evaporates or the stew becomes too thick.

13. 13

    Simmer until tender

    Cook for approximately 2 hours, until the meat is falling off the bone and the beans are cooked through.

14. 14

    Serve with rice

    Serve alongside Lebanese rice.

What is fasoulia?

Fasoulia is a name used for bean dishes in the Middle East, including versions made as a thick stew with meat. This recipe pairs borlotti beans with lamb and tomato, then serves the stew with Lebanese rice.

The mix of lamb necks and diced lamb gives the pot both bone-in pieces for a long simmer and smaller pieces of meat. Whole pickling onions bring a mellow sweetness to the rich, savoury sauce.

Nutrition and macros by portion

The nutrition label shows one serving as written: 900 calories, 65g protein, 42g carbs, 48g fat.

The beans and accompanying Lebanese rice provide most of the carbohydrates, while the lamb and ghee contribute much of the protein and fat. For a more balanced plate, serve a moderate portion of rice with the stew and add a generous side of vegetables or salad.

The beans and lamb

Beans: soaking them overnight helps them cook more evenly; discard the soaking water before boiling. The recipe boils them separately before adding them to the stew.

Lamb: necks need a longer initial boil than diced lamb, so cook the two cuts separately as directed. Keep the cooking liquid aside only if you need extra water later; the method otherwise calls for draining the meat.

Build the flavour

Onions: microwaving them for 5 minutes softens them before they go into the pot. Leave them whole so they keep their shape through the long simmer.

Aromatics: stir the onions, coriander and garlic in ghee for 1 minute, then add the lamb. This brief step coats the meat with the fragrant mixture before the tomato and beans go in.

Keep an eye on the liquid

Tomato base: dissolve the paste in 1 litre of boiling water before adding it to the pot. Add further water to cover the meat, then bring the stew to a medium boil.

Long simmer: the liquid can evaporate and thicken as the lamb cooks. Check the pot during cooking and add water if needed to keep the stew from becoming too thick.

How to tell when it is ready

Lamb: the recipe gives an approximate total simmer of 2 hours after the ingredients are combined. Look for meat that is falling away from the bone rather than relying on the clock alone.

Beans: they should be cooked through and tender, not chalky in the centre. Check them along with the lamb as the stew nears the end of cooking.

Serve it with rice

Lebanese rice is the suggested accompaniment and makes this a filling meal. Spoon the stew and sauce over or beside the rice so each serving gets some beans, lamb and onion.

A crisp salad or simply dressed vegetables can add freshness alongside the slow-cooked stew.

Recipe notes & tips

• Soak the beans overnight and discard their soaking water before cooking.
• Keep the pickling onions whole so they hold their shape in the stew.
• Use a large pot with enough room to cover the lamb with liquid.
• Check the liquid level during the long simmer and add water if it thickens too much.
• Taste for salt near the end, as the meat and beans have been cooked separately.
• Serve with Lebanese rice, as suggested in the recipe.

Variations

• More onions: add extra pickling onions if you enjoy their sweetness in the finished stew.
• Different beans: use another dried bean with a similar cooking time, checking it for tenderness before serving.
• Extra garlic: increase the garlic slightly for a more pronounced savoury flavour.
• Milder spice: use less of the seven-spice blend while keeping the bay leaf and cinnamon stick.
• Fresh finish: scatter a little extra chopped coriander over the stew at serving time.

Common mistakes to avoid

• Skipping the soak: the beans may cook less evenly; soak them overnight and discard the water.
• Cooking both cuts for the same time: diced lamb needs only 20 minutes initially, while the necks need 1 hour.
• Crowding the pot: use a large pot so the meat can be covered with liquid.
• Letting the stew dry out: check it during the simmer and add water if needed.
• Stopping too early: continue until the lamb falls from the bone and the beans are cooked through.
• Overcooking the onions beforehand: microwave them for the stated 5 minutes so they soften without losing their whole shape.

How to store

Cool leftovers promptly and refrigerate them in a covered container for up to 3 days. Reheat gently in a saucepan until piping hot, adding a splash of water if the sauce has thickened; store rice separately if possible.

Frequently asked questions