Lebanese Bean Stew: Fasolia with Tomato and Garlic

Lebanese bean stew, often called fasolia, is a tomato-based dish of tender white beans, garlic, onion, and warm spices, served with rice or bread. Recipes vary by household and may include meat; this meat-free version uses canned beans for a hearty, practical weeknight meal with a bright finish of lemon and parsley.

Ingredients

2 tablespoons (30 ml) olive oil
1 medium yellow onion, finely chopped, about 1 cup (150 g)
6 garlic cloves (about 18 g), finely chopped or crushed
2 tablespoons (32 g) tomato paste
1 teaspoon (2 g) ground coriander
½ teaspoon (1 g) ground allspice
¼ teaspoon (0.5 g) ground cinnamon
½ teaspoon (1 g) freshly ground black pepper
1 teaspoon (6 g) fine salt, plus more to taste
1 can (28 ounces/794 g) crushed tomatoes
3 cups (710 ml) vegetable broth or water
3 cans (15 ounces/425 g each), white beans such as cannellini or navy beans, drained and rinsed; about 4½ cups (720 g) beans total
1 tablespoon (15 ml) lemon juice, plus more to taste
¼ cup (15 g) chopped fresh flat-leaf parsley
For serving, optional: 1½ cups (290 g) long-grain rice, rinsed, and 2¼ cups (530 ml) water with ½ teaspoon (3 g) salt

Instructions

Prepare the ingredients. Chop the onion and garlic, rinse the beans in a colander, and measure out the spices, broth, and tomatoes. If serving with rice, rinse it under cool water until the water runs mostly clear, then drain. This preparation makes the first few minutes at the stove easier, since the garlic and spices go into the pot in quick succession.
Soften the onion. Heat the olive oil in a heavy-bottomed pot or Dutch oven over medium heat. Add the onion and cook for 5 to 7 minutes, stirring occasionally, until it is soft and translucent but not deeply browned. If the onion starts sticking or taking on color too quickly, lower the heat and add a tablespoon of water.
Bloom the garlic and spices. Add the garlic and cook for about 30 seconds, stirring constantly so it does not scorch. Stir in the tomato paste, coriander, allspice, cinnamon, black pepper, and salt. Cook for 1 minute, scraping the bottom of the pot; the paste should darken slightly and smell savory, not burnt.
Build the tomato sauce. Pour in the crushed tomatoes and broth, stirring well to loosen any browned tomato paste from the bottom. Bring the mixture to a gentle boil, then reduce the heat so it simmers steadily. Taste a small spoonful once it has heated through; it should be pleasantly savory, though the beans will soften the seasoning later.
Simmer with the beans. Stir in the drained beans. Partly cover the pot, leaving a small opening for steam, and simmer gently for 30 to 35 minutes. Stir every 8 to 10 minutes, especially toward the end, so beans do not settle and catch on the base. Keep the heat low enough that the sauce bubbles quietly rather than splattering. The beans are ready when they are hot throughout and tender, and the sauce has thickened enough to coat a spoon.
Cook rice while the stew simmers, if using. Put the rinsed rice, measured water, and salt in a separate saucepan. Bring to a boil, stir once, cover, and reduce the heat to low. Cook according to the rice package directions, usually about 15 minutes, until the water is absorbed. Take the pan off the heat and leave it covered for 10 minutes, then fluff with a fork. This timing fits within the stew’s simmer, so it does not add to the overall cooking time.
Finish and adjust. Remove the stew from the heat and stir in the lemon juice and parsley. Taste and add more salt, pepper, or lemon as needed. If the sauce seems thinner than you like, simmer uncovered for a few minutes before adding the lemon. If it is thicker than you prefer, loosen it with a splash of broth or water. Ladle into bowls and serve hot, with rice or bread.

Tips

Choose beans that hold their shape. Cannellini and navy beans both work well; cannellini tend to remain especially creamy while keeping a defined shape. Drain and rinse canned beans to remove excess canning liquid, which can make the sauce taste flat or overly starchy. If using beans cooked from dry, measure about 4½ cups (720 g) cooked beans for this recipe.
Keep the simmer gentle. A hard boil can split the beans and make the sauce seem grainy. If the stew thickens before the flavors have had time to come together, add broth or water a little at a time rather than turning up the heat.
Adjust the spice blend thoughtfully. Allspice and a small amount of cinnamon give the dish a warm, rounded flavor without making it taste sweet. If you have Lebanese seven-spice blend, use 1 teaspoon (about 2 g) in place of the allspice and cinnamon; blends vary, so taste before adding extra salt.
Use fresh lemon at the end. Lemon juice brightens the tomato and beans, but prolonged simmering dulls its flavor. Add it after cooking, then adjust gradually. A little extra parsley at the table brings freshness without changing the stew’s character.

Serving Suggestions

Serve the stew in shallow bowls over plain long-grain rice, with extra sauce spooned over the top. Lebanese-style meals often include rice alongside stews, but warm pita or another flatbread is also useful for scooping up the tomato sauce. For a fuller table, add a simple chopped salad of cucumber, tomato, and herbs, or serve pickled turnips, olives, or sliced radishes for a tart, crisp contrast. A small bowl of lemon wedges lets everyone brighten their portion to taste.

If the stew is the main dish, plan on a generous bowl per person and provide bread or rice to make the meal more substantial. The beans are filling, so a lightly dressed salad is usually a better match than another rich side. Leftover rice can be served separately the next day; store it promptly and reheat it until steaming hot.

Variations

Use dried beans: Cook dried white beans separately until tender, then use about 4½ cups (720 g) cooked beans in the stew. The soaking and cooking time depends on the beans, so it is not included in the recipe timing. Do not add dry beans directly to the tomato sauce: they need enough water and time to soften, and the acidity of tomatoes can slow that process.

Add green beans: For a version with more vegetables, stir in 2 cups (about 250 g) trimmed green beans, cut into bite-size pieces, along with the canned white beans. Simmer until the green beans are tender, adding a little extra broth if needed. This changes the texture and makes the stew more vegetable-forward.

Make it spicier or smokier: Add ¼ teaspoon (0.5 g) red pepper flakes with the other spices for gentle heat, or use up to ½ teaspoon (1 g) for a more noticeable kick. For a smoky note, add ½ teaspoon (1 g) smoked paprika. These are optional adjustments rather than traditional requirements, so start modestly and taste before serving.

Use a different bean: Butter beans or large lima beans can replace the cannellini beans if that is what you have. They are softer and more delicate, so stir gently and check them during the final 10 minutes. Chickpeas also work, though they give the stew a firmer bite and a less creamy texture.

Storage and Reheating

Cool leftovers promptly and refrigerate them within 2 hours of cooking in a covered, shallow container. The stew keeps for 3 to 4 days in the refrigerator. Store rice separately when possible, since it is easier to portion and reheat evenly that way. For longer storage, freeze the stew in airtight containers for up to 3 months; leave a little space at the top for expansion. Thaw it overnight in the refrigerator for more even reheating.

Reheat a portion in a saucepan over medium-low heat, stirring occasionally and adding a splash of water or broth if the sauce has thickened. Heat until steaming throughout; USDA FSIS guidance is to reheat leftovers to 165°F (74°C), checking the center with a food thermometer. You can also microwave a covered portion, stirring halfway through and checking the temperature in more than one spot. Reheat rice until steaming hot as well, and avoid repeatedly cooling and reheating the same portion.

Frequently Asked Questions

What does fasolia mean in this recipe?
Fasolia is a name used for beans and bean dishes in the region, and recipes differ across families and communities. This recipe is a tomato-based white bean version. Other preparations may use different beans, green beans, or meat, so the name does not point to only one fixed formula.

Can I use dried beans instead of canned?
Yes. Cook them separately until tender before adding them to the tomato mixture; use about 4½ cups (720 g) cooked beans. The time needed varies with the beans’ age and whether they were soaked, so cook them according to their package or your usual method, then follow the recipe from the sauce step.

Why is my stew watery?
It may need a longer uncovered simmer, or the beans may have released extra liquid. Simmer gently for several minutes, stirring now and then, until the sauce reaches the thickness you want. Avoid mashing all the beans to thicken it, because that can turn the texture pasty; if you do mash a few, keep most of them whole.

Can I make the stew ahead?
Yes. The flavor settles as the stew rests, and it reheats well. Make it up to 3 days ahead, cool it promptly, and refrigerate it. Add a splash of broth while reheating if the sauce has tightened, then finish with a little fresh lemon or parsley if you have them.

Is this Lebanese bean stew vegan and gluten-free?
It is vegan and gluten-free when made with olive oil and vegetable broth or water, and served without bread containing gluten. Check the ingredient list on packaged broth and any spice blend if you need to avoid gluten, since formulations can vary. Serve with rice or a suitable gluten-free flatbread.

Can I freeze the stew?
Yes. Freeze cooled portions in airtight containers for up to 3 months and thaw them in the refrigerator before reheating. The beans may be a little softer after freezing, but the sauce should remain satisfying. Freshen the flavor with a little lemon juice after reheating rather than freezing the parsley garnish separately in the stew.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).