Lebanese beans and rice pairs tender white beans in a warmly spiced tomato sauce with rice toasted with vermicelli. This meatless version draws on Lebanese fasolia-and-rice home cooking; family recipes vary, and the simple rice makes a comforting base for the saucy beans.
Ingredients
- 1 cup (185 g) basmati or other long-grain rice
- 1/4 cup (25 g) broken vermicelli noodles
- 1 tablespoon (15 ml) olive oil, for the rice
- 1 1/2 cups (355 ml) water
- 1/2 teaspoon (3 g) fine salt, for the rice
- 2 tablespoons (30 ml) olive oil, for the beans
- 1 medium yellow onion, finely diced, about 1 cup (150 g)
- 4 garlic cloves, finely chopped, about 12 g
- 2 tablespoons (32 g) tomato paste
- 1 teaspoon (2 g) ground coriander
- 1 teaspoon (2 g) ground cumin
- 1/2 teaspoon (1 g) ground allspice
- 1/4 teaspoon (0.5 g) ground cinnamon
- 1/2 teaspoon (1 g) ground black pepper
- 3/4 teaspoon (4 g) fine salt, plus more to taste
- 1 can (14.5 ounces/411 g) diced tomatoes, including their juices
- 1 cup (240 ml) vegetable broth or water
- 2 cans (15 ounces/425 g each) white beans, drained and rinsed; about 3 cups (510 g) beans total
- 1 bay leaf, optional
- 1 tablespoon (15 ml) fresh lemon juice
- 2 tablespoons (8 g) chopped parsley or cilantro, for serving
Instructions
- Get the ingredients ready. Rinse the rice in a fine-mesh sieve under cool water until the water runs mostly clear, then drain it well. Break the vermicelli into short pieces if needed, dice the onion, chop the garlic, and drain and rinse the beans. Measuring the spices and tomato paste now makes it easier to add them without pausing once the onion is cooking.
- Start the vermicelli rice. Set a medium saucepan over medium heat and add the rice oil. Add the vermicelli and stir for 2 to 3 minutes, until it turns golden brown; keep it moving because it can darken quickly. Stir in the drained rice and toast for about 1 minute. Add the water and rice salt, bring to a boil, then cover and turn the heat to low. Cook for 15 minutes without lifting the lid. Remove the pan from the heat and let it stand, still covered, for 10 minutes. Fluff gently with a fork before serving.
- Soften the onion and bloom the seasonings. While the rice cooks, heat the other 2 tablespoons (30 ml) olive oil in a wide saucepan or deep skillet over medium heat. Add the onion and cook for 6 to 8 minutes, stirring occasionally, until soft and translucent but not deeply browned. Add the garlic and tomato paste and stir for about 1 minute. Mix in the coriander, cumin, allspice, cinnamon, black pepper, and salt; cook for 30 seconds, just until fragrant.
- Simmer the beans. Pour in the diced tomatoes and broth, scraping the pan to loosen any tomato paste and browned bits. Add the drained beans and bay leaf, if using. Bring the mixture to a gentle bubble, then lower the heat and simmer uncovered for 18 to 20 minutes, stirring gently once or twice. The tomato sauce should become a little thicker, while the beans stay whole and tender. If it gets thicker than you like, add a splash of water; if it seems thin, simmer a few minutes longer.
- Finish and serve. Remove the bay leaf, stir in the lemon juice, and taste the sauce. Add a pinch more salt or pepper if needed. Spoon the fluffy vermicelli rice into bowls and ladle the beans and tomato sauce over or alongside it. Finish with chopped parsley or cilantro. The rice and beans cook at the same time, so allow about 35 minutes from starting the stovetop cooking to serving.
Tips
Rinse and drain canned beans well. Rinsing removes some of the canning liquid and excess surface starch, which can otherwise make the sauce cloudy or overly salty. If you prefer dried beans, cook them separately until tender before starting this recipe; use about 3 cups (510 g) cooked beans in place of the canned beans. Dried beans need advance soaking and cooking, so they are not a direct time-saving swap.
Watch the vermicelli closely. Toasting gives the rice its nutty flavor and golden strands, but thin noodles can go from golden to burnt in moments. Stir constantly and take the pan off the heat as soon as most pieces are a deep golden color. If a few are darker than the rest, remove them before adding the rice so they do not make the whole dish taste bitter.
Keep the rice covered. Each time the lid comes off during the 15-minute simmer, steam escapes and the grains may cook unevenly. Use the lowest heat that maintains a gentle simmer. If your burner runs hot, move the saucepan to a smaller burner or use a heat diffuser, and allow the full 10-minute covered rest before fluffing.
Adjust the sauce, not the beans. Stir gently so the white beans hold their shape. For a thicker, more stew-like texture, mash a few beans against the side of the pan and stir them back in. For a looser sauce, add broth or water a tablespoon or two at a time. Salt levels vary among canned beans and broths, so taste before adding extra.
Serving Suggestions
Serve the beans hot over a bed of vermicelli rice, or place the rice and stew in separate bowls so everyone can choose their preferred proportion. A crisp salad of cucumber, tomato, parsley, and lemon makes a fresh contrast to the warm, soft beans. You could also add sliced cucumbers, radishes, or shredded cabbage to the table for crunch.
Warm flatbread is useful for scooping up the last of the tomato sauce. Put lemon wedges on the table for anyone who wants a brighter finish, and offer a small bowl of chopped parsley or cilantro as an optional garnish. If serving a larger meal, pair the dish with roasted vegetables or a simple green salad; the beans and rice are filling enough to work as the main course on their own.
Variations
Change the beans: Cannellini, navy, or great northern beans keep the mild, creamy character of the dish. Kidney beans work too, though their firmer texture and stronger flavor make the result a little heartier. Chickpeas are another practical substitute, with a pleasantly firm bite. Use the same drained quantity, and avoid adding delicate beans too early if they are already very soft.
Use a different rice: Long-grain rice is the best match for fluffy separate grains. Jasmine rice can be used, though its fragrance will shift the flavor. Brown rice generally needs more liquid and a much longer cooking time, so follow the package directions and cook it separately rather than relying on the timing in this recipe. For a gluten-free version, omit the vermicelli and toast the rice alone; the dish loses the toasted noodle flavor but remains satisfying.
Make it richer or brighter: A small pinch of red pepper flakes adds heat without changing the basic seasoning. For a tangier finish, add another teaspoon of lemon juice after tasting. Some Lebanese family versions include meat in the bean stew; for a meatless variation that adds savoriness, use a rich vegetable broth. Check its salt level before seasoning, since broths differ.
Storage and Reheating
Refrigerate the beans and rice within 2 hours of cooking. For faster cooling, divide them into shallow, covered containers rather than leaving a large pot on the counter. Store the rice and bean sauce separately if convenient; this keeps the rice from absorbing all the sauce, though storing them together is also fine. Refrigerated leftovers keep for 3 to 4 days.
Reheat only the amount you plan to eat. Warm the beans in a covered saucepan over medium-low heat with a tablespoon or two of water or broth, stirring occasionally until steaming throughout. Microwave rice in a covered, microwave-safe bowl with a small splash of water, pausing to stir; heat leftovers to 165°F (74°C), the USDA FSIS safe temperature for reheated leftovers. You can also freeze the beans and rice in separate airtight containers for up to 3 months for best quality. Thaw in the refrigerator before reheating; rice may be a little softer after freezing.
Frequently Asked Questions
Are Lebanese beans and rice meant to be mixed together? They can be served either way. In this version, the rice is a separate vermicelli pilaf and the tomato beans are spooned over or beside it, so the grains stay distinct. Mix them in your bowl if you prefer a more stew-like meal.
Can I use dried beans instead of canned? Yes. Cook dried white beans separately until tender, then measure out about 3 cups (510 g) drained beans for the recipe. The time depends on the bean age and variety, so do not add uncooked dried beans directly to the tomato sauce; acidic tomatoes can slow softening, and the recipe’s short simmer is not enough to cook them through.
Why did my rice turn mushy? Common causes include too much water, vigorous heat, stirring during the covered simmer, or skipping the resting period. Measure the water, keep the heat low, leave the lid on, and fluff only after the covered 10-minute rest. Also drain the rinsed rice well so extra rinse water does not alter the ratio.
Can I make the beans ahead? Yes. The bean stew can be cooked up to 3 days ahead and refrigerated promptly. Reheat it gently with a splash of water or broth, then make the rice close to serving for the best fluffy texture. If preparing both ahead, cool and store them separately and reheat each until it reaches 165°F (74°C).
What can I use instead of vermicelli? Leave it out and make plain long-grain rice, or use a small gluten-free rice-shaped pasta only if its package directions suit the method. Traditional wheat vermicelli contributes toasted flavor and a little texture; omitting it is the simplest option, especially for gluten-free cooking. Check the package label if you need to avoid wheat or other allergens.
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