Fasoolia Baida - Middle Eastern White Bean Stew

Name: Fasoolia Baida - Middle Eastern White Bean Stew
Prep time: 20 min
Cook time: 1 h
Yield: 6 people
Ingredients: 2.5 cups dry white beans; 1 teaspoon baking soda; 2 tablespoon olive oil; 1 onion, diced; 500 g boneless meat cubes (beef or lamb); water; 1 carton tomato paste; 1 cinnamon stick; 2 bay leaves; 1 teaspoon seven spices; 1/2 teaspoon turmeric powder; 1/4 teaspoon cumin; salt and pepper to taste; 1 tablespoon olive oil; 8-10 small cloves garlic, crushed; 1-2 bunches coriander, finely chopped; pinch salt

User Reviews

5.0

18 reviews

Excellent

Prep Time
20 mins
Cook Time
1 hr
Additional Time
12 hrs
Servings
6 people
Calories
400 kcal
Course
Main Course
Cuisine
Middle Eastern

Fasoolia Baida - Middle Eastern White Bean Stew

Gavin Ward

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A hearty stew of white beans in a meaty tomato sauce with Middle Eastern spices

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Ingredients

Servings

2.5 cups dry white beans 500 g
1 teaspoon baking soda
2 tablespoon olive oil
1 onion, diced
500 g boneless meat cubes (beef or lamb)
water
1 carton tomato paste 200 g
1 cinnamon stick
2 bay leaves
1 teaspoon seven spices
1/2 teaspoon turmeric powder
1/4 teaspoon cumin
salt and pepper to taste

For the topping:

1 tablespoon olive oil
8-10 small cloves garlic, crushed
1-2 bunches coriander, finely chopped
pinch salt

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Instructions

In a large bowl, add the white beans and enough water to cover the beans completely. Add the baking soda, and soak overnight.
The next day, drain and rinse the beans very thoroughly to get rid of any traces of baking soda. In a large saucepan, place the beans and add water until completely covered. Bring to a boil, and leave to boil on medium heat uncovered for about an hour or until beans are completely tender and cooked through. If the water starts to dry out, top it up.
Meanwhile, prepare the meat/tomato sauce. In a pressure cooker on medium high heat, add enough olive oil to coat the bottom of the pan. Once hot, add the onion, and saute for a couple minutes until starting to soften. Add the meat cubes and continue to stir, until the meat has browned.
Add enough water to cover the meat by an inch or so, then add the tomato paste, cinnamon stick, bay leaves, seven spices, turmeric powder, cumin, and a generous sprinkling of salt and pepper.
Cover pressure cooker, let it come to pressure and once it has, cook for 25-30 minutes, then turn off the heat. When the pressure has released, open the pressure cooker.,* See recipe notes for how to make this without a pressure cooker
Once the meat has cooked through and beans are seperately cooked through, drain the beans, and add the cooked beans to the meat and tomato stew. Stir to combine thoroughly. Remove from heat.
To make the topping, heat the olive oil in a skillet, then add the crushed garlic, finely chopped coriander and a pinch of salt. Cook over medium high heat, stirring constantly until garlic has started to brown and herbs have wilted. Add this garlic coriander mixture to the stew and stir to combine it evenly throughout.

Notes

Served with vermicelli rice. Recipe can be found here.
You can follow all the steps to make the meat stew, but instead of using a pressure cooker, let the meat come to a boil in the sauce and cook for 45 minutes to an hour until tender and falls apart when you cut it with a fork.