📝 About This Recipe
A cornerstone of Lebanese home cooking, Fasolia bi Lahme is a soul-warming 'Yakhneh' that marries tender white cannellini beans with succulent cubes of beef in a rich, garlic-infused tomato broth. This dish is celebrated for its 'Taqliya'—a finishing touch of sautéed garlic and cilantro that elevates the earthy beans to a level of vibrant aromatic excellence. It is the ultimate comfort food, traditionally served over a bed of fluffy vermicelli rice to soak up every drop of the savory sauce.
🥗 Ingredients
The Meat and Broth
- 500 grams Beef Chuck or Lamb Shoulder (cut into 1-inch cubes)
- 6 cups Water (for simmering the meat)
- 1 piece Cinnamon Stick (to flavor the broth)
- 2 pieces Bay Leaf
- 3 pieces Whole Cardamom Pods (cracked)
The Stew Base
- 2 cans (400g each) Cannellini Beans (rinsed and drained; or 1.5 cups dried beans soaked overnight)
- 2 tablespoons Olive Oil (extra virgin)
- 1 large Yellow Onion (finely diced)
- 3 tablespoons Tomato Paste (high quality for deep color)
- 1 cup Tomato Purée (fresh or canned)
- 1 teaspoon Lebanese Seven Spice (Baharat) (or a mix of allspice, cinnamon, and black pepper)
- to taste Salt and Black Pepper
The Taqliya (Aromatic Finish)
- 6-8 pieces Garlic Cloves (crushed into a paste with a pinch of salt)
- 1/2 cup Fresh Cilantro (finely chopped)
- 1 tablespoon Ghee or Butter (for frying)
👨🍳 Instructions
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1
In a large heavy-bottomed pot, add the cubed meat and cover with 6 cups of water. Bring to a boil over high heat.
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2
As the water boils, use a spoon to skim off the gray foam (scum) that rises to the surface to ensure a clear, clean broth.
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3
Once the broth is clear, add the cinnamon stick, bay leaves, and cardamom pods. Reduce heat to low, cover, and simmer for 45-60 minutes until the meat is tender.
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4
While the meat cooks, prepare your aromatic base. In a separate skillet, heat 2 tablespoons of olive oil and sauté the diced onions until translucent and slightly golden.
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5
Once the meat is tender, remove the whole spices (cinnamon, bay leaves, cardamom) from the pot and discard them. Keep the meat and broth in the pot.
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6
Add the sautéed onions, tomato paste, and tomato purée to the pot with the meat and broth. Stir well to dissolve the paste.
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7
Add the drained cannellini beans to the pot. Season with Lebanese Seven Spice, salt, and black pepper.
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8
Simmer the stew on medium-low heat for 15-20 minutes, allowing the flavors to meld and the sauce to thicken slightly.
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9
Prepare the 'Taqliya': In a small frying pan, melt the ghee or butter. Add the crushed garlic and sauté for 1 minute until fragrant but not browned.
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10
Add the chopped cilantro to the garlic and sauté for another 30 seconds until the cilantro wilts and smells incredible.
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11
Pour the sizzling garlic and cilantro mixture directly into the simmering stew. This is the secret to authentic Lebanese flavor!
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12
Let the stew simmer for a final 2-3 minutes, then taste and adjust salt if necessary. Serve hot.
💡 Chef's Tips
Always skim the froth from the meat broth diligently; this ensures the final stew has a clean, pure flavor without any 'gamey' aftertaste. If using dried beans, soak them for at least 12 hours with a pinch of baking soda to ensure they cook evenly and become creamy. Don't overcook the garlic in the Taqliya; if it turns dark brown, it becomes bitter and will ruin the delicate balance of the sauce. For a deeper flavor, you can sear the meat cubes in a little oil before adding the water to simmer. If the stew is too thick, add a splash of boiling water; if too thin, simmer uncovered for an extra 10 minutes to reduce.
🍽️ Serving Suggestions
Serve alongside Lebanese Vermicelli Rice (Riz bi Sh'ayriyeh) for the most authentic experience. A side of fresh green peppers, radishes, and spring onions provides a crunchy, sharp contrast to the rich stew. Pair with a simple cabbage salad (Malfoof Salad) dressed with lemon and dried mint. A dollop of plain whole-milk yogurt on the side helps cut through the richness of the tomato broth. Enjoy with a glass of robust Lebanese red wine, such as a Chateau Musar or Ksara.