Iraqi white bean stew, often called fasolia, combines tender beans and beef in a tomato-rich broth seasoned with garlic and warm spices. It is usually served over rice, and family and regional versions vary in their choice of beans, meat, and seasoning. This stovetop version uses canned white beans for convenience while giving the beef time to become tender and the sauce time to deepen.
Ingredients
- 1½ lb beef chuck, cut into 1-inch (2.5 cm) cubes (680 g)
- 2 tbsp neutral oil or olive oil (30 ml)
- 1 large yellow onion, finely diced, about 1½ cups (225 g)
- 4 garlic cloves, finely chopped (12 g)
- 2 tbsp tomato paste (32 g)
- 1 can crushed tomatoes, 28 oz (794 g)
- 3 cups water or low-sodium beef broth (710 ml)
- 2 cans white beans, such as cannellini or navy beans, 15 oz (425 g) each, drained and rinsed; about 3 cups (510 g) beans after draining
- 1 tsp ground cumin (2 g)
- ½ tsp ground turmeric (1.5 g)
- 1 tsp Iraqi baharat, optional (about 2 g)
- 1 bay leaf
- 1¼ tsp fine salt (about 7 g), plus more to taste
- ½ tsp freshly ground black pepper (about 1 g)
- 2 cups long-grain rice (370 g), rinsed, for serving
- 3 cups water for the rice (710 ml)
- ¼ cup chopped flat-leaf parsley (15 g), optional
- 1 lemon, cut into wedges, for serving (about 120 g)
Instructions
- Prepare the ingredients. Dice the onion, chop the garlic, and cut the beef into evenly sized cubes so they cook at a similar rate. Drain and rinse the beans, then measure the spices and tomato paste. Rinsing canned beans removes some of their packing liquid and excess surface starch, which helps keep the stew’s broth clean-tasting.
- Brown the beef. Pat the beef dry with paper towels and season it with a little of the measured salt and pepper. Heat the oil in a heavy Dutch oven or large lidded pot over medium-high heat. Add the beef in a single layer, working in batches if needed, and brown for about 8 minutes, turning the pieces so several sides take on color. Crowding the pot makes the beef steam rather than brown. Transfer browned pieces to a plate; a browned crust adds depth to the finished sauce.
- Cook the onion, garlic, and tomato paste. Reduce the heat to medium. Add the onion to the same pot and cook for about 4 minutes, stirring and scraping up the browned bits. Add the garlic, cumin, turmeric, and baharat if using; stir for 30 seconds, just until fragrant. Mix in the tomato paste and cook for 1 minute. This short cooking step takes away the raw taste of the paste without letting the garlic scorch.
- Start the tomato simmer. Pour in the crushed tomatoes and water or broth, stirring to loosen any browned pieces from the pot. Return the beef and any juices on the plate to the pot. Add the bay leaf, the remaining salt, and pepper. Bring the liquid to a gentle boil, then lower the heat until it simmers steadily. Cover the pot with the lid slightly ajar and cook for 65 minutes, stirring once or twice. Keep the simmer gentle; a hard boil can make the sauce splatter and the beef cook unevenly.
- Check the beef and add the beans. Use a food thermometer to check a large beef cube: USDA FSIS gives whole cuts of beef a safe minimum internal temperature of 145°F (63°C) with a 3-minute rest. For stew, keep simmering beyond that minimum until the cubes are fork-tender. Stir in the drained beans and simmer gently, uncovered, for 20 minutes so they absorb the tomato broth without breaking apart. If the pot looks unusually thick, add a splash of water; if it is thinner than you like, let it simmer uncovered for a few extra minutes.
- Cook the rice while the stew finishes. During the final 20 minutes, combine the rinsed rice and 3 cups water in a saucepan with a pinch of salt. Bring to a boil, cover, and reduce the heat to low. Cook according to the rice package directions, usually 15 to 18 minutes, until tender and the water is absorbed. Turn off the heat and let the rice stand, covered, for 5 minutes, then fluff it with a fork. The rice cooks alongside the stew, so this resting time does not add to the recipe’s overall elapsed time.
- Season and serve. Remove the bay leaf. Taste the stew and adjust salt and pepper; tomato brands and broth vary in saltiness, so make the final adjustment at the end. Ladle the stew over rice, spooning plenty of sauce and beans into each bowl. Add parsley if desired and serve with lemon wedges for squeezing at the table.
Tips
- Choose a suitable bean. Cannellini beans are creamy and hold their shape well, while navy beans are smaller and softer. Great Northern beans also work. If using dried beans, cook them separately until tender before adding them; they need soaking and cooking time that is not included in this recipe, and acidic tomatoes can slow their softening.
- Make browning count. Dry the beef before it goes into the pot and leave space between pieces. If your pot is small, brown in two batches rather than crowding it. Browned bits on the pot are useful flavor, but if they start to look black or smell burnt, lower the heat and wipe them out before continuing.
- Adjust the sauce gently. The stew thickens as it simmers and again as it cools. Add water a few tablespoons at a time if it gets too dense; simmer uncovered if you want it thicker. Avoid mashing the beans to thicken it, since that can make the texture pasty.
- Use baharat thoughtfully. Iraqi baharat blends can be difficult to find and vary by maker. It is optional here; a pinch each of ground allspice and cinnamon can provide a warm note, but that substitute will not taste exactly like a particular baharat blend. Start small so the spices complement rather than overwhelm the tomato and beef.
Serving Suggestions
Serve the stew in shallow bowls over fluffy long-grain rice, with enough tomato broth to soak into the grains. A simple chopped salad of cucumber, tomato, onion, and parsley adds a cool, crisp contrast. Pickled vegetables or sliced turnip are also good alongside the rich sauce, and flatbread can be used to scoop up the last beans and broth.
Keep lemon wedges on the table rather than adding a lot of lemon to the whole pot. A squeeze brightens an individual serving, especially if the tomatoes taste especially sweet or the broth is rich. If serving a group, put the rice and stew in separate dishes so people can choose their preferred ratio and the rice does not absorb all the sauce before serving.
Variations
Make it meatless: Leave out the beef and use vegetable broth. Begin by cooking the onion in the oil, then continue with the garlic, spices, and tomato paste. Add the tomatoes and broth, simmer for about 25 minutes to develop the sauce, then add the beans and simmer for 20 minutes. The result is lighter and less savory than the beef version; a little extra black pepper or a pinch of baharat can add warmth.
Use lamb: Boneless lamb shoulder can replace the beef in the same quantity. Cut it into similar cubes and brown it well. Lamb may need a little longer to become tender, so check it before adding the beans and extend the simmer in 10-minute increments as needed.
Add vegetables: Stir in 1 diced carrot (about 100 g) with the onion for a subtle sweetness, or add 1 diced green bell pepper (about 150 g) with the onion for a more pronounced vegetable note. Either changes the traditional stew’s flavor, so keep the additions modest if you want the tomato, beans, and beef to remain central.
Use dried beans: If you already have cooked white beans, use about 3 cups (510 g) in place of the canned beans. Add them at the same point in the recipe. Do not add dry beans directly to the tomato mixture: they may remain firm, and their cooking time is much longer and less predictable.
Storage and Reheating
Cool the stew promptly and refrigerate it within 2 hours of cooking in shallow, covered containers. Keep the rice in a separate container so it does not soak up all the sauce. The stew and rice keep for 3 to 4 days in the refrigerator. For longer storage, freeze the stew for up to 3 months for best quality; rice can also be frozen separately, though its texture may soften slightly. Thaw frozen portions in the refrigerator overnight.
Reheat only the portion you plan to serve, either in a saucepan over medium-low heat or in a microwave-safe dish. Stir occasionally and add a little water if the sauce has thickened. Reheat leftovers to 165°F (74°C), checking the center with a food thermometer. Bring the stew to a gentle simmer rather than boiling it vigorously, which can split the beans. Rice should also be reheated until steaming hot throughout.
Frequently Asked Questions
What is Iraqi bean stew called?
It is commonly referred to as fasolia, a name used for bean dishes in the region. Recipes differ: some use white beans, others feature green beans, and the choice of meat and spices can vary between households. This recipe is a tomato-based white bean and beef version.
Can I use a different type of canned bean?
Yes. Cannellini, navy, and Great Northern beans are all suitable. Choose beans that are intact rather than very soft, and add them near the end of cooking so they have time to take on the sauce without collapsing. Chickpeas can also be used, though they give the dish a firmer, nuttier texture.
Can I make the stew ahead?
Yes. The stew can be made a day ahead, cooled, and refrigerated. Its flavors settle as it rests, and it may be thicker the next day, so loosen it with a little water while reheating. Cook the rice close to serving time if you prefer it fluffy, or store it separately and reheat it thoroughly.
Why is my beef still tough?
Beef cubes can be safe to eat before they are tender enough for stew. Tenderness depends on the size of the cubes, the cut, and how gently the pot simmers. Continue cooking at a gentle simmer in 10- to 15-minute increments, checking with a fork; add a little water if the sauce is getting too thick before the meat softens.
Is this stew supposed to be spicy?
This version is warmly seasoned but not hot. Cumin, turmeric, and optional baharat add aroma rather than chile heat. For a spicy bowl, serve chopped fresh chile or a pinch of red pepper flakes at the table so each person can adjust their own serving.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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