Fasolia is a stew popular across the Middle East & Eastern Mediterranean; my version has Lebanese influences & features white beans and lamb.
This is a slow-cooked recipe, but it is very easy, and you only spend around 15 minutes cooking or preparing. The rest of the time, you can drink in the glorious aroma!
Tomato, Lamb and Butter Bean Stew
My love of lamb is hardly hidden under a bushel here, and it is particularly good in a soup or a stew.
This is because it has loads of flavour and plenty of fat, and as a result, it holds up to slow cooking and also big flavours.
I use it in dishes as varied as a Hungarian Lamb goulash, to my very British lamb neck stew and a Moroccan-influenced lamb tagine, to the Greek Youvetsi and a classic Scotch broth.
Lebanese influences are front and centre of this fasolia recipe that rocks diced lamb and butter beans in a garlic and coriander-heavy tomato sauce.
It is a style of dish that is popular across the Middle East, all the way into Greece and Cyprus.
Butter beans are my favourite, but it is made with all sorts of beans across the region. There is even a Greek variant that uses green beans.
It is super simple to cook and tastes fantastic; it's also really generous, leaving plenty of leftovers for tomorrow's lunch.
Frequently Asked Questions
Can I use dried beans?
Yes, you could throw it all together after soaking the beans overnight. I tested this version and it works, but I prefer the cleaner flavours of the method that I have detailed in my recipe.
If you are doing a "dump and run" approach, you can cook it in a slow cooker for 6 hours on low or in a pressure cooker for 50 minutes.
Can I use different types of beans?
Yes, fasolia works with any old beans that you have at home, and as I mentioned above, a similar dish is made in Greece with green beans.
What is passata?
Passata is nothing more than sieved tomatoes, and it is wonderfully flavoured and really silky.
In the US, it is known as tomato puree, according to my research.
Can I use tinned tomatoes?
Yes, if you wish!
What is Baharat spice mix?
It is a blend of spices that typically contains black pepper, coriander, cumin, cloves, paprika, cinnamon and cardamom. As with most spice blends, ratios and contents vary from recipe to recipe.
It is readily available in many of the large 4 supermarkets in the UK. You can also make a homemade baharat mix.
Can I make this in advance?
Yes, this dish will sit in the fridge for 2-3 days. You may want to keep a little extra stock in reserve, as the dish will thicken when it is in the fridge.
Serving Suggestions
This simple fasolia stew is a one-pot meal and a generous one at that, leaving plenty for leftovers.
I like to serve it with nothing more than a nice lump of crusty bread, although my wife always hankers after garlic bread. This dish already features garlic heavily; it's guaranteed to ward off vampires!
I personally prefer to toast off strips of pita bread and dip them in as I go.
But it is equally good with some focaccia too!
Equipment Used
I only name-check specific brands of equipment if I think they make a material difference to a recipe. But if you have any questions, feel free to ask them in the comments section below the recipe.
- Hob/stovetop.
- 20cm or 8" saucepan with a lid.
- Chopping board.
- Kitchen knife.
- A combination of weighing scales, a measuring jug, measuring cups and spoons.
- Stirring, straining and serving spoons.
- Ladle.
Middle Eastern Fasolia: Lamb and Bean Stew Recipe
Ingredients
- 300 g Diced Lamb Leg or Shoulder 11oz
- 500 ml Lamb Stock 2 cups
- 1 Medium Onion 150g
- 6 Garlic Cloves
- 1 Large Bunch Coriander 75g
- 2 tablespoon Olive Oil
- 2 teaspoon Baharat Spice Blend
- 1 tablespoon Tomato Puree
- 400 g Tin White Beans, 14oz (I prefer butter beans)
- 500 g Tomato Passata 2 Cups
Instructions
- Pour the lamb stock into a 20cm or 8" saucepan with a lid. Cut the lamb into a 1-1.5cm (½") dice and add it to the stock, then bring it to a boil, reduce the heat to very low, add a lid and simmer 45 minutes.
- Cut the onion into a 5-6mm (¼") dice.
- Peel and chop the garlic cloves as finely as you can.
- Chop the stems from the coriander as finely as you can and then roughly chop the leaves, keeping the two separate.
- Once the lamb has been cooking in the stock for 45 minutes, strain it all into a bowl, wipe out the pan and return it to a medium heat.
- Add the olive oil, diced onions, chopped coriander stems and garlic to the olive oil and cook for 5 minutes to soften the onions. If they start to colour, reduce the heat a little.
- Add the baharat spice mix and tomato puree and cook for a further minute.
- Add the lamb to the pan and give everything a stir.
- Pour in the tomato passata and the drained beans, stir, then ladle in as much lamb stock as needed to produce a nice stew or soup of the desired thickness. This is absolutely up to you.Have a taste and as much salt as necessary; this will depend on both your stock and how much of it you added.Add a lid, reduce the heat to low and allow to simmer for another 45 minutes.
- Finish with the chopped coriander leaves and serve.