Syrian Fasolia (White Bean and Lamb Stew)

You can find different versions of the white bean stew all over the Mediterranean. This is the Syrian version (fasolia bi lahme) with meat and the vegan version is practically the same except you simply leave out the meat and is just as good.

The meat is not the star of the show, the white beans are. The meat is only complementing the overall flavor and providing an extra source of protein.

The spices used for this Middle Eastern lamb stew differ considerably from one recipe to another, with many versions adding fresh coriander and a mix of seven or more spices.

Traditionally, fasolia is made with dry white beans, which are soaked overnight in water. While dry beans are great for making authentic fasolia, you can use frozen fasolia  also.

2.5 cups dried white beans

4 tablespoons olive oil

1 medium onion chopped

1 kg tomatoes chopped

2 cups water

350 g meat (beef or lamb)

1 teaspoon salt

3 cloves garlic, crushed

1/4 tsp black pepper

1/2 tsp cinnamon

1/2. all spice

1. Soak the beans in water overnight

2. Add the olive oil and onion to the cooking pot and Saute until pale in colour

3. Add the meat with salt, pepper, spices, rosemary, cinnamon and cook while occasionally stirring for 10 minutes

Add hot water and cook the meat until soft.

4. Add the soaked and drained beans

5. In a food processor or blender, blend the tomatoes and add it to the pot with garlic.

6. Adjust the salt and pepper. Stir occasionally with a wooden spoon. Cover and cook until the beans are softened.

Serve with white rice aside.