Lebanese-Inspired White Bean Stew (vegan Fasolia)
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.
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.