Vegan Lebanese Fasolia (White Bean Stew)
A warm tomato-based bean stew made with tender white beans, aromatics, olive oil, and spices. Perfect with rice.
⏱️ Total Time
Prep: 10 minutes
Cook: 35–40 minutes
Total: 45–50 minutes
Ingredients
Main Stew
2 cups cooked white beans (or 1 can, drained & rinsed)
1 medium onion, finely chopped
3 garlic cloves, minced
1 tbsp olive oil
1 large tomato, chopped (optional)
1 cup tomato sauce or blended tomatoes
1 tbsp tomato paste
2 cups vegetable broth or water
1 small potato, cubed (optional for thickness)
½ tsp cumin
½ tsp black pepper
½ tsp paprika
Salt to taste
1 bay leaf (optional)
For Flavor
1 tbsp chopped cilantro or parsley
½ tsp lemon juice or a small squeeze (optional but traditional)
Serve With
White rice or Lebanese vermicelli rice
Lemon slices
Fresh parsley
Instructions
1. Sauté the Aromatics
1. Heat olive oil in a pot.
2. Add onion and cook for 4–5 minutes until soft.
3. Add garlic and cook 1 more minute until fragrant.
2. Build the Stew Base
1. Add tomato paste and stir for 30 seconds.
2. Add chopped tomato (if using) and cook until softened.
3. Pour in tomato sauce and mix.
3. Add Beans & Seasonings
1. Add cooked beans.
2. Add potato cubes (if using).
3. Season with cumin, black pepper, paprika, bay leaf, and salt.
4. Add Liquid & Simmer
1. Pour in vegetable broth or water.
2. Bring to a boil, then reduce heat.
3. Cover and simmer 25–30 minutes, until the stew thickens and potatoes soften.
5. Add Fresh Herbs
Stir in chopped cilantro or parsley.
Add a splash of lemon juice for brightness.
How to Serve
Lebanese Fasolia is traditionally served with:
White rice
Or vermicelli rice cooked in olive oil
Fresh parsley or lemon on the side
✨ Tips & Variations
Add carrots or celery for extra veggies.
Use dried beans (soaked & cooked) for better flavor.
Add a pinch of cinnamon for authentic Lebanese warmth.
Make it spicy with a pinch of chili flakes (optional).
For thicker stew: mash a few beans with the back of a spoon.