Authentic Fasolia with Lebanese Rice

Fasolia is a delicious and flavorful Middle Eastern stew recipe that is perfect for the cold winter months! My fasolia recipe is so easy to make and comes together in just about 35 minutes. If you are new to cooking Arabic food at home, this is the perfect recipe to start with. Fasolia is served with light fluffy Lebanese rice on the side, make sure to give this one a try!

5 from 7 votes

Print Recipe Pin Recipe

Prep Time 10

Cook Time 25

Total Time 35

Course Main Course

Cuisine Arabic, Jordanian, Lebanese, Palestinian

Servings people

Calories 441 kcal

Equipment

Instant pot
Frying pan large

Ingredients

For the Fasolia Bean Stew:

1 cup dry white beans soaked in water overnight
2 tablespoon grass fed butter or ghee
1 large yellow onion, diced
3 ½ pounds chopped lamb cubes
1 cinnamon stick
1 teaspoon fresh black pepper
1 tablespoon salt
2 teaspoon Arabic 7 spices
4 tablespoon tomato paste
4 tomatoes par boiled with skin removed and chopped
3 cups bone broth

For the Lebanese Rice:

2 tablespoon butter or ghee
½ cup vermicelli noodles
2 cups basmati rice
dash ground cinnamon
salt
4 cups bone broth

Instructions

How to make the Fasolia stew:

In a bowl, add 1 cup dry white beans. Cover with cool water and rest on your counter overnight.
1 cup dry white beans
Set your instant pot to sauté (if using stovetop, see notes below). Melt 2 tablespoons butter and add the yellow onion. Saute onion until it is soft and starting to brown.
2 tablespoon grass fed butter or ghee, 1 large yellow onion, diced
Next, add the lamb to your pot.
(Note, I sprinkle a little bit of salt, pepper, and 7 spices on my lamb before adding it to the pan so that more flavor is locked into the meat)
Brown the lamb meat on all sides.
3 ½ pounds chopped lamb cubes
Next, add all the rest of the stew ingredients to your instant pot.
1 cinnamon stick, 1 teaspoon fresh black pepper, 1 tablespoon salt, 2 teaspoon Arabic 7 spices, 4 tablespoon tomato paste, 4 tomatoes, 3 cups bone broth
Cover, set your pressure cooker to "sealing" or "natural release." Pressure cook on high setting for 25 minutes.
Once the timer is up, you can either release the pressure, or let it naturally release if you are waiting to serve dinner.
While the fasolia is cooking, I make the Lebanese rice so both are done at the same time.

How to make the Lebanese Rice:

In a large frying pan with 1 ½ inch side, melt 2 tablespoons of butter. Add the ½ cup vermicelli noodles and toast, stirring constantly, until golden brown.
2 tablespoon butter or ghee, ½ cup vermicelli noodles
Next, add the 2 cups washed basmati rice. Sprinkle cinnamon and salt across the top. Stir to make sure the spices coat the rice evenly.
2 cups basmati rice, dash ground cinnamon, salt
Add broth, stir once more, cover with a tight fitting lid. Reduce heat to low and cook for 15 minutes.
Remove from heat and rest 5 minutes before opening the pan.
4 cups bone broth
Remove lid, fluff the rice and serve with the Fasolia stew, enjoy!

Video

Notes

STOVETOP FASOLIA RECIPE DIRECTIONS: To make authentic Fasolia over your stovetop instead, you can follow all the directions above the same way. Saute the onion over medium heat on your stove. Then add the lamb and brown it on all sides. Reduce the heat to low and add all the other stew ingredients. Cover and let your fasolia cook until the beans are buttery soft. This will take longer than the instant pot, about 2 hours.

Nutrition facts for any recipe on the hint of rosemary are only an estimate and not guaranteed.

Nutrition

Serving: 1serving fasolia stewCalories: 441kcalCarbohydrates: 21gProtein: 39gFat: 22gPotassium: 675mgFiber: 9g

Keyword authenticfasoliarecipe, fasoliaarabic, fasoliabeans, fasoliainenglish, fasolialebanese, fasolialebaneserecipe, fasoliarecipe, fasoliarecipearabic, fasoliarecipelebanese, fesoliarecipe, traditionalfasoliarecipe

Tried this recipe?Let us know how it was!