📝 About This Recipe
Fasolia is a soul-warming staple found across the Levant, blending creamy white beans with a rich, garlic-infused tomato broth. This version utilizes tender Cannellini beans and a hint of warm spices to create a velvety texture that is both nutritious and deeply comforting. Whether simmered with succulent lamb or kept purely vegetarian, it is the ultimate expression of Middle Eastern home cooking—simple, fragrant, and profoundly satisfying.
🥗 Ingredients
The Aromatics
- 3 tablespoons Olive Oil (extra virgin preferred)
- 1 large Yellow Onion (finely diced)
- 6 pieces Garlic Cloves (minced)
- 1/2 cup Fresh Cilantro (finely chopped, divided)
The Base and Beans
- 3 cans (15 oz) Cannellini or Great Northern Beans (rinsed and drained)
- 3 tablespoons Tomato Paste (double concentrated if possible)
- 1 cup Crushed Tomatoes (canned or fresh grated)
- 3 cups Vegetable or Beef Broth (low sodium)
Spices and Seasoning
- 1 teaspoon Ground Allspice (or Middle Eastern Seven Spices)
- 1/4 teaspoon Ground Cinnamon (for depth of flavor)
- 1 teaspoon Coriander (ground)
- 1.5 teaspoons Salt (adjust to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1 tablespoon Lemon Juice (freshly squeezed)
👨🍳 Instructions
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1
Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium heat until shimmering.
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2
Add the diced onions and sauté for 6-8 minutes until they become translucent and slightly golden around the edges.
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3
Stir in half of the minced garlic and half of the chopped cilantro. Cook for 1-2 minutes until the fragrance fills the kitchen.
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4
Add the tomato paste to the center of the pot. Stir constantly for 2 minutes to 'fry' the paste; this removes the raw metallic taste and deepens the color.
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5
Pour in the crushed tomatoes, allspice, cinnamon, coriander, salt, and pepper. Mix well to combine into a thick aromatic base.
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6
Add the rinsed white beans to the pot, stirring gently to coat them in the tomato and spice mixture without breaking them.
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7
Pour in the broth. Increase the heat to medium-high and bring the stew to a gentle boil.
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8
Once boiling, reduce the heat to low, cover the pot partially, and let it simmer for 25-30 minutes. The liquid should thicken and the beans should become very creamy.
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9
While the stew simmers, prepare a 'Taklia' (optional but recommended): in a small skillet, sauté the remaining garlic and cilantro in a teaspoon of olive oil for 30 seconds, then stir this directly into the pot at the end of cooking.
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10
Taste the stew and adjust the salt or pepper if needed. Stir in the fresh lemon juice to brighten the flavors.
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11
Turn off the heat and let the stew rest for 5 minutes before serving to allow the sauce to settle and thicken further.
💡 Chef's Tips
If the stew is too thin, crush a handful of beans against the side of the pot with a wooden spoon and stir them back in to act as a natural thickener. For an authentic meaty version, sear 1lb of cubed lamb or beef chuck first, then simmer in the broth until tender before adding the beans. Using dried beans? Soak them overnight and pre-boil until 80% tender before adding them to the tomato base for the best texture. Don't skip the lemon juice at the end; the acidity is crucial to balancing the earthy richness of the legumes. This dish tastes even better the next day as the spices have more time to meld, making it a perfect meal-prep option.
🍽️ Serving Suggestions
Serve over a bed of buttery Vermicelli Rice (Ruz bi Sh'arieh) for the most traditional experience. Pair with a side of fresh green scallions, radishes, and crunchy pickled turnips (Kabees). A dollop of plain Greek yogurt or Labneh on top adds a lovely creamy contrast. Serve with warm, charred pita bread for scooping up the thick tomato sauce. A simple side salad like Fattoush or a basic cucumber and tomato salad provides a refreshing crunch.