Lebanese Fasolia (also called fasoolia baida or fasolia yabsa, the Arabic word for “white bean stew”) is a beloved traditional recipe in Middle Eastern kitchens.
This vegan version features cannellini beans (white kidney beans, also known as butter beans) in a rich tomato base with spices. Think of it as a hearty stew that’s perfect whether you use canned beans or dry white beans—simmered with vegetable broth and enough water to create a comforting sauce. Added miso to elevate the flavor.
paired it with leftover couscous and chili oil! It was great 👍
Other Beany 🫘 Recipes
- Sauteed Black Beans & Quinoa Recipe
- Easy Creamy & Lemony Tomato Butter Beans
- Vegan Bacon Baked Beans
- Sautéed Butter Beans
- Vegan Butternut Squash, Beans And Chickpea Stew
Why You’ll Love This
- It’s a one‑pot recipe, easy to clean up—just use medium heat and follow the cooking process.
- Whether you use a pressure cooker, instant pot, slow cooker, or stovetop over low heat, this white bean stew comes together beautifully.
- Fully vegan version but deeply flavored with tomato paste and tomato sauce, umami from vegetable stock, and a squeeze of lemon juice or lemon zest.
- Great for meal prep—store in an airtight container, enjoy at least 4‑5 days, or freeze for the next day.
- Feeds a crowd, reheats fabulously with a pinch of salt and black pepper.
What Is Fasolia?
Fasolia is a classic Middle Eastern green bean stew (often called green beans) or white bean stew based on the type of beans. In the Lebanese version, beans simmer in a tomato and herb broth until tender. Traditionally served with chunks of meat or tender lamb, but this vegan adaptation swaps in cannellini beans, making it a delicious vegan version that stars as the star of the show.
Ingredients
- Cannellini beans (or white kidney beans, navy beans, or great northern beans)
- Tomato paste & tomato sauce for a deep, tangy tomato base
- Aromatics: onion, garlic, spices like cumin and ground coriander
- Vegetable broth or vegetable stock, plus enough water
- A pinch of salt, black pepper, and fresh coriander or parsley
- A squeeze of lemon juice or a little lemon zest to brighten
- Optional: cubed vegan Brie or creamy topping
Directions
- Heat oil on medium heat, sauté onions and garlic until fragrant (about 2‑3 minutes to sweat them down).
- Stir in tomato paste, ground coriander, and spices; cook for a couple of minutes to deepen the flavors.
- Add tomato sauce, then stir in your beans—canned or soaked dry beans (e.g., dry beans or dry white beans).
- Pour in vegetable broth, plus enough water to cover. Simmer over low heat for 20–30 minutes, or use an instant pot/pressure cooker for faster results.
- Taste and season with salt, black pepper, and lemon zest or juice.
- Stir in fresh coriander just before serving.
- Serve with brown rice, pita, or crusty bread.
Variations & Substitutions
- Raise the protein game with tofu or seitan.
- Combine with okra stew elements or add fresh green beans
- Swap beans: red kidney beans, navy beans, etc.
- Use a slow cooker: combine all ingredients and cook on low for 6–8 hours
- Add a dollop of baba ganoush or olive mixture on top for extra flavor
- Pair it with couscous with chili oil!
Top Tip
Slight variation next time? Mash a few beans to thicken, then stir in vegetable stock. Adjust cooking time depending on stove vs instant pot. Always taste and tweak with salt, pepper, and lemon juice to suit your taste preference.
I happened to have rebel cheese and it melted perfectly. 🙌
Faq
Can I use dry beans?
Yes! Soak overnight, then cook until tender before adding to the stew—whether in a pressure cooker or stovetop.
How long is cooking time?
About 30–40 minutes stovetop on medium heat, or 10–12 minutes in an instant pot on high.
Can I freeze it?
Absolutely—store in an airtight container for up to 3 months.
What if I don't have tomato sauce?
Just increase the tomato paste and add a cup of water or broth.
Hint
Make in bulk and store in airtight containers in the fridge or freezer. On busy nights, reheat with a splash of hot water or broth.
Final Thoughts
This vegan Lebanese fasolia recipe is the perfect blend of nutrition and comfort—a wholesome white bean stew brimming with cannellini beans, zesty tomato base, and vibrant spices. Whether you follow a TikTok make trend or just love one-pot, hearty dinners, this dish will be a favourite dish for your family. Enjoy with rice, rustic bread, or fresh salad, and savor every warm, fragrant bite.
Happy cooking! 🌿
Lebanese-Inspired White Bean Stew (vegan Fasolia)
Ingredients
- 2 tablespoons olive oil – For sautéing the aromatics.
- 1 large onion finely chopped – Adds sweetness and depth.
- 4 cloves garlic minced – Gives the stew its signature Middle Eastern aroma.
- 2 tablespoons tomato paste – A concentrated base of rich umami flavor.
- 1 cup tomato sauce – Provides body and balances acidity.
- 4 cups cooked cannellini beans or two 15-ounce cans, drained and rinsed – The star of the show, creamy and protein-rich.
- 1 cup vegetable broth or vegetable stock – For simmering and flavor.
- 1 –1½ cups water or enough to cover beans – Keeps the stew at a perfect consistency.
- 1 teaspoon ground cumin – Earthy and warming.
- 1 teaspoon ground coriander – Bright lemony undertone.
- ½ teaspoon smoked paprika – Adds subtle smokiness.
- 1 teaspoon dried thyme or oregano – A Mediterranean herbal note.
- 1 teaspoon miso paste optional but adds umami – A great vegan substitute for chicken broth depth.
- Salt and black pepper to taste – Start with ½ teaspoon each adjust as needed.
- 2 teaspoons lemon juice or a pinch of lemon zest – Brightens the dish.
- 2 tablespoons fresh parsley or coriander chopped – For a fresh herbal finish.
- ½ cup cubed vegan Brie optional – For an indulgent, creamy twist.
Instructions
Sauté Aromatics
- Heat olive oil in a wide pot or Dutch oven over medium heat. Add chopped onion; sauté until soft and translucent (5–7 minutes). Stir in garlic and cook for an additional minute.
Blend the Base
- Add tomato paste, cumin, coriander, smoked paprika, and thyme/oregano. Stir constantly for 1–2 minutes until fragrant.
Stir in the Beans
- Add drained cannellini beans and gently coat them in the seasoned tomato-onion mix.
Add Liquid & Miso
- Pour in vegetable broth (or water) and whisk the miso paste until completely dissolved.
Simmer
- Bring the mixture to a gentle simmer. Reduce heat and cook, uncovered, for 20 minutes, stirring occasionally. Beans should be tender with a slightly creamy sauce.
Season & Brighten
- Stir in lemon juice and season with salt and pepper to taste. Use middle eastern and exotic spices!
Finish & Garnish
- Remove from heat, mix in fresh parsley, and if using vegan Brie, gently fold it so it starts to melt without losing structure.
Serve
- Ladle into bowls, garnish with extra parsley, and serve over crusty bread or rice.
