Fasoolia Baida - Middle Eastern White Bean Stew
User Reviews
5
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Prep Time
20 mins
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Cook Time
1 hr
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Additional Time
12 hrs
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Servings
6 people
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Calories
400 kcal
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Course
Main Course
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Cuisine
Middle Eastern
Fasoolia Baida - Middle Eastern White Bean Stew
Description
Fasoolia Baida combines white beans that have been soaked and slowly cooked until tender with beef or lamb pieces simmered in a sauce seasoned with tomato paste, cinnamon, bay leaves, seven spices, turmeric, and cumin. The beans and meat are prepared separately, then combined to meld flavors, resulting in a stew that is hearty and aromatic. The meat is first browned and cooked until tender, enriching the broth with its flavor. The topping of crushed garlic, olive oil, and finely chopped fresh coriander adds brightness and a fresh herbal note to the dish, balancing the earthiness and spices.
The texture of the stew is creamy from the soft beans with tender chunks of meat throughout. Cooking the beans uncovered allows them to slowly absorb the flavors and thicken the stew naturally. This dish pairs well with plain vermicelli rice to soak up the sauce and creates a balanced meal.
The recipe includes tips on soaking the beans with baking soda to promote tenderness, and suggests a stovetop option for the meat if a pressure cooker isn’t available. Letting the meat slowly cook until it falls apart enhances the depth of flavor and tender texture. The use of warming spices and fresh herb topping gives the dish its distinctive Middle Eastern profile.
Ingredients
- 2.5 cups White beans 500 g, dry
- 1 teaspoon baking soda
- 2 tablespoon olive oil
- 1 onion diced
- 500 g beef cubes boneless, or lamb cubes
- water
- 1 carton tomato paste 200 g
- 1 cinnamon stick
- 2 bay leaf
- 1 teaspoon seven spices
- 1/2 teaspoon turmeric powder
- 1/4 teaspoon cumin
- salt to taste
- black pepper to taste
For the topping:
- 1 tablespoon olive oil
- 8-10 garlic small cloves, crushed
- 1-2 Coriander bunches, finely chopped
- pinch salt
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
- Soaking the white beans overnight with baking soda improves their softness and reduces cooking time.
- If you don't have a pressure cooker, simmer the meat in the sauce for 45 minutes to an hour until tender and easy to cut.
- This stew is traditionally served alongside vermicelli rice to complement its rich sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 400 kcal
% Daily Value*
| Calories | 400kcal | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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