Lebanese Fasolia – Kidney Bean Stew is just one of those dishes that I’ll never get sick of. Another delicious dish that fed our family growing up, I’ve never minded having seconds. For this particular recipe, I’ve adapted to suit a plant based diet as it traditionally contains cubes of beef.
To compensate for the missing beef, I’ve added in chunks of roma tomato which help to give it a thicker texture and a little bit more olive oil. Fasolia is eaten with Roz, which means rice. I like to add a side of pickled chillis – yum! Whenever I cook Lebanese Fasoulia, I always make a large batch for left overs, I find the next day tastes so good as the flavours have soaked in.
Fasolia, an Arabic word for Kidney Bean can be made as a watery stew or thick as per my recipe. If you’d like have extra soup, just add a little bit more water and additional seasoning & spice to taste. Depending on my mood will depict how I make it.
How To Make Lebanese Fasolia (Kidney Bean Stew)?
I always prefer to use dry beans instead of canned, but for convenience I understand why canned would be used. For the dry kidney beans, sift through and discard unwanted beans. Rinse in cold water to rid of any dirt and debris and then submerged roughly about 5cm in water to soak over night. Beans will swell and rise almost double in size.
For your mise en place;
- Dice medium brown onions
- Crush cloves of garlic
- Roughly chop roma tomatoes
- Finely chop fresh red chilli
- Measure out olive oil, seasoning, Lebanese seven Spice (All Spice is a great alternative) and tomato paste
Kidney Bean Stew (Lebanese Fasolia)
- 500 g Kidney beans dry variety, soaked over night preferred.
- 2-3 medium Brown onion diced
- 2 cloves Garlic crushed
- 140 g Tomato paste
- 1 tbsp Seasoning
- 1/4 cup Olive oil
- 1 tbsp Lebanese 7 spice alternative – all spice
- 6 medium Roma tomatoes chopped in medium chunks
- 3-4 cups Water
- 1 small Red Chilli OPTIONAL. Finely chopped
- Sort kidney beans to rid of any unwanted beans and soak overnight in water. Fill water at least 5cm on top of beans as they will swell and rise.
- In a large pot over med-high heat, heat olive oil
- Add diced onion to hot oil and sweat until translucent
- Add crushed garlic and chilli and stir through thoroughly
- Add spices and seasoning, coating both onion and garlic
- Add diced tomatoes and cook for 10 minutes
- Once tomatoes have softened, add tomato paste and stir through
- Add kidney beans and stir all contents completely through
- Add water until the contents of the pot are submerged under by 1cm
- Reduce heat to medium and allow to cook for approx 30 minutes or until beans are tender