Entree: Lebanon – Mount Lebanon – فاصوليا ➤ Fasuliya (Lebanese white bean and lamb stew in a spiced tomato broth)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 25 min

Cook 1 hr 30 min

Total 1 hr 50 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (454 g) dried white beans (cannellini or navy), soaked overnight and drained
- 1 lb (454 g) lamb shoulder, trimmed and cut into 1-inch (2.5 cm) cubes
- 3 tbsp (45 ml) olive oil
- 1 large yellow onion, finely chopped (about 8 oz (225 g))
- 4 cloves garlic, minced (about 1.25 oz (35 g))
- 3 tbsp (45 g) tomato paste
- 14 oz (400 g) canned crushed tomatoes
- 4 cups (960 ml) water or low-sodium beef or chicken broth
- 1 cinnamon stick
- 1 bay leaf
- 1/2 tsp (2.5 g) ground allspice
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 2 tbsp (30 ml) lemon juice, plus wedges for serving
- 1/4 cup (15 g) chopped fresh parsley or cilantro
- Cooked white rice or flatbread, for serving

Show original ingredient measurements

- 1 lb (454 g) dried white beans (cannellini or navy), soaked overnight and drained
- 1 lb (454 g) lamb shoulder, trimmed and cut into 1-inch (2.5 cm) cubes
- 3 tbsp (45 ml) olive oil
- 1 large yellow onion, finely chopped (about 8 oz / 225 g)
- 4 cloves garlic, minced (about 1.25 oz / 35 g)
- 3 tbsp (45 g) tomato paste
- 14 oz (400 g) canned crushed tomatoes
- 4 cups (960 ml) water or low-sodium beef or chicken broth
- 1 cinnamon stick
- 1 bay leaf
- 1/2 tsp (2.5 g) ground allspice
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 2 tbsp (30 ml) lemon juice, plus wedges for serving
- 1/4 cup (15 g) chopped fresh parsley or cilantro
- Cooked white rice or flatbread, for serving

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Rinse soaked beans and place in a large pot with the water or broth; bring to a simmer, skim any foam, reduce heat to low, and simmer gently while you prepare the lamb (about 30–40 minutes) until beans are tender but not falling apart.
2. Meanwhile heat olive oil in a heavy Dutch oven over medium-high heat. Season lamb cubes with 1/2 tsp (2.5 ml) salt and sear in batches until browned on all sides, about 4 minutes per batch; remove and set aside.
3. Reduce heat to medium, add chopped onion to the pot and cook until softened and translucent, about 6–8 minutes. Add garlic and cook 30 seconds until fragrant.
4. Stir in tomato paste and cook 1–2 minutes to deepen flavor, then add crushed tomatoes, cinnamon stick, bay leaf, allspice, remaining salt and pepper; scrape any brown bits from the bottom of the pan.
5. Return browned lamb to the pot and add the partially cooked beans along with their cooking liquid; add additional water or broth if needed to just cover ingredients.
6. Bring to a gentle simmer, reduce heat to low, cover, and cook 40–60 minutes until lamb is tender and flavors are melded; check occasionally and add a splash of water if it becomes too thick.
7. Remove cinnamon stick and bay leaf, stir in lemon juice and chopped parsley or cilantro, and adjust seasoning to taste.
8. Serve hot over cooked white rice or with flatbread and lemon wedges on the side to squeeze over each portion.

1. Rinse soaked beans and place in a large pot with the water or broth; bring to a simmer, skim any foam, reduce heat to low, and simmer gently while you prepare the lamb (about 30–40 minutes) until beans are tender but not falling apart.
2. Meanwhile heat olive oil in a heavy Dutch oven over medium-high heat. Season lamb cubes with 1/2 tsp salt and sear in batches until browned on all sides, about 4 minutes per batch; remove and set aside.
3. Reduce heat to medium, add chopped onion to the pot and cook until softened and translucent, about 6–8 minutes. Add garlic and cook 30 seconds until fragrant.
4. Stir in tomato paste and cook 1–2 minutes to deepen flavor, then add crushed tomatoes, cinnamon stick, bay leaf, allspice, remaining salt and pepper; scrape any brown bits from the bottom of the pan.
5. Return browned lamb to the pot and add the partially cooked beans along with their cooking liquid; add additional water or broth if needed to just cover ingredients.
6. Bring to a gentle simmer, reduce heat to low, cover, and cook 40–60 minutes until lamb is tender and flavors are melded; check occasionally and add a splash of water if it becomes too thick.
7. Remove cinnamon stick and bay leaf, stir in lemon juice and chopped parsley or cilantro, and adjust seasoning to taste.
8. Serve hot over cooked white rice or with flatbread and lemon wedges on the side to squeeze over each portion.