Egyptian
Fasolia Beida bel Lahma
An Egyptian white bean and meat stew simmered in a garlicky tomato sauce enriched with beef broth. It is traditionally served hot with roz bel sha'riya or baladi bread.
Ingredients
- Dried white beans, such as navy or cannellini1/2 cup
- Beef or lamb stew meat, cut into bite-size cubes250g
- Ghee or samna1 1/2 tbsp
- Yellow onion, finely chopped1 small
- Garlic, minced4 cloves
- Tomato purée or strained fresh tomatoes1 cup
- Tomato paste1 tbsp
- Meat broth from cooking the beef1 1/2 cups
- Bay leaf1
- Green cardamom pods2
- Ground cumin1/4 tsp
- Ground black pepper1/4 tsp
- Saltto taste
- Cooked Egyptian rice with vermicelli, for serving2 cups
Method
- Soak the dried white beans overnight in plenty of cold water, then drain and rinse them.
- Place the meat in a pot with enough water to cover, bring to a boil, and skim off the foam from the surface.
- Add half of the chopped onion, the bay leaf, cardamom pods, black pepper, and a small pinch of salt, then simmer until the meat is nearly tender, about 50 to 70 minutes.
- Add the soaked beans to the meat pot and continue simmering until the beans are tender but not falling apart, about 30 to 40 minutes.
- Strain and reserve 1 1/2 cups of the meat broth, remove the bay leaf and cardamom, and keep the meat and beans aside.
- In a separate saucepan, melt the ghee over medium heat and sauté the remaining chopped onion until soft and lightly golden.
- Add the minced garlic and stir until fragrant and just golden, taking care not to burn it.
- Stir in the tomato paste, then add the tomato purée and cook until the sauce darkens slightly and the ghee begins to separate at the edges.
- Add the reserved broth, cumin, and a little salt, then bring the sauce to a gentle simmer.
- Add the cooked meat and beans to the tomato sauce and simmer uncovered for 15 to 20 minutes, until the stew is glossy, well combined, and slightly thickened.
- Taste and adjust the salt and pepper, then serve hot with Egyptian rice with vermicelli.
Common questions
Can I substitute canned white beans for dried beans in Fasolia Beida bel Lahma?
Yes. Use about 3 to 4 cups drained canned navy or cannellini beans. Skip the soaking and much of the long simmering; add them after the meat is nearly tender, then simmer gently 15 to 20 minutes so they hold their shape.
How long does the whole dish take from start to finish?
Plan on about 2.5 to 3.5 hours total if using dried beans, including overnight soaking. Active cooking is modest, but the meat and beans need separate simmering before the tomato sauce is combined and finished.
What are the most common mistakes to avoid when making this recipe?
Don’t boil the stew hard after adding the beans, or they may split. Avoid burning the garlic and tomato paste, and don’t under-season the broth early. Also keep some reserved broth so the final sauce stays rich and saucy.
How should I store leftovers, and does this dish freeze well?
Store cooled leftovers in an airtight container in the refrigerator for up to 4 days. It freezes well for about 2 to 3 months; thaw overnight in the fridge and reheat gently with a splash of broth or water.
What’s the best way to serve Fasolia Beida bel Lahma?
Serve it hot over Egyptian rice with vermicelli, with plenty of the tomato broth spooned on top. A simple salad, pickles, or fresh bread on the side works well. The flavors improve after resting 15 to 30 minutes.