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Lebanese White Bean Stew with Meat (Fasolia bi lahme)

White beans cooked in a garlicky tomato sauce

Course Main Course
Cuisine Lebanese, Mediterranean
Keyword Easy, Healthy, Low Cost
Prep Time 10 minutes
Cook Time 40 minutes
Servings 6
Author Zaatar and Zaytoun


  • 500 g of drained white beans Butter or Cannellini
  • 200 g of beef or lamb fillets chopped into 2cm pieces
  • 1 large onion
  • 2-3 garlic cloves chopped
  • 1 handful cilantro chopped
  • 3 tbsp tomato concentrate
  • Boiling water to cover approx 3 cups
  • 1/4 tsp black pepper
  • Salt to taste approx 1 full tsp
  • Juice of 1 lemon squeezed


  1. Wash and drain your white beans and set aside.
  2. Take out the meat pieces to bring to room temperature at least half an hour before cooking. Chop them into 2cm sized pieces.
  3. Sauté the onion until golden in a drizzle of regular cooking olive oil. Add the garlic and cilantro and cook for another few minutes.
  4. Add the meat pieces to the onion mixture and fry off on medium high heat until they are sealed from the outside but still a little uncooked in the middle
  5. Add the white beans to the pot along with the tomato concentrate, salt, black pepper and enough boiling water to cover. Bring to the boil then simmer for approximately half an hour until the meat is cooked
  6. Adjust the salt if necessary by tasting the sauce. Add the lemon juice just before you turn off the heat and serve with rice

Recipe Notes

You can use a carton of passata instead of tomato concentrate and water to achieve the same result