Lebanese fasoulia w riz, is a sumptuous and hearty red kidney bean stew in a lusciously thick tomato base seasoned with aromatic spices.

Stews are a staple in Lebanese cuisine and my family isn't entirely plant-based, but we all share a deep fondness for beans, making this fasoulia recipe a beloved favorite for all of us.
What is Fasoulia?
Fasoulia, derived from the Arabic word (فاصوليا) for bean, also referred to as fasolia, fasoolia, fasolya, or foosalia, and pronounced fah·soo·li·ya. In Arabic, red kidney beans are known as “fasoulia hamra,” which translates to "red bean."
The Middle Eastern dish of Fasoulia is conventionally a bean stew made with beef, lamb, or chicken and sometimes vegetarian, which is just as delectable, I've been making it for years.
This vegetarian Lebanese fasoulia recipe is suitable for vegan, gluten-free, oil-free/low-fat (optional), and WFPB diets. It is a nutritious and protein-rich dish that is both economical and perfect for preparing in large batches.
If you love Lebanese food and beans, then you'll also enjoy loubieh b zeit recipe, made with green beans.
Ingredients Highlight
The complete list of ingredients with measurements, can be found in the full recipe card below.
I prefer using either dried or canned red kidney beans. If time is limited, I opt for canned beans on weeknights or if I forget to pre-soak the beans.
When I use dry kidney beans, I sift and discard unwanted pieces, rinse them in cold water to remove any dirt and debris, and then soak them overnight in double the amount of water (sometime hot water). By the next day, the beans will have nearly doubled in size and are ready to be stewed.
This fasoulia stew features a tomato base made from fresh roma tomatoes and tomato paste, flavored with Lebanese seven spices, fresh onion, garlic, and chili.
Janelle's Tips
For those following a WFPB oil-free diet, you can easily omit the olive oil for sweating the onions. In the video, I omitted the oil and used water as a substitute, it's just as delicious and healthier!
The consistency of Lebanese fasoulia can be adjusted to make it a watery or thick stew. For a bit more liquid, simply add water and adjust the spices to taste.
When you're done making this recipe, try this salad made with butter beans or this stew style butter beans.
Serving Suggestions
Lebanese Fasoulia is traditionally served with Roz (or rice) and is almost exclusively enjoyed with vermicelli rice and a side of Molokhia (my ultimate comfort food) made of jute mallow leaves.
I also enjoy adding some pickled vegetables for an extra burst of flavor - absolutely sumptuous!
FAQ
Yes, it can be made with borlotti bean (cranberry bean), white bean, black eyed peas, and lima beans (butter beans). The taste may vary slightly and people who love this stew will often have a preference.
For this recipe it is highly recommended when using dry beans as it shortens the cooking time considerably. If using canned red kidney beans, soaking is not necessary.
Did you make this? I'd love to know! Leave me a comment below with a ★★★★★ star rating or tag @plantbasedfolk on social media.
Recipe
Lebanese Fasoulia
Ingredients
- 500 grams Kidney beans dry variety
- 2-3 medium Brown onion diced
- 2 cloves Garlic crushed
- 140 grams Tomato paste
- 1 tablespoon Salt
- 1 tablespoon Olive oil optional
- 1 tablespoon Lebanese 7 spice alternative - all spice
- 6 small-medium Roma tomatoes diced
- 5 cups Water
- 1 small Red Chilli OPTIONAL. Finely chopped
- ½ tablespoon Black pepper cracked
Instructions
Overnight (or a few hours) prep
- Sort the dry kidney beans to rid of any unwanted beans and soak overnight in water. Fill water at least 5cm (2") on top of beans as they will swell and rise.Skip this step if you are using canned kidney beans, which will need to be rinsed and drained.500 grams Kidney beans
Cooking Instructions
- Over medium - high heat, in a non-stick pot, add 1 tablespoon of water (or olive oil) and sweat onion until translucent. Add crushed garlic and chilli, stir through thoroughly.Add spices, salt and pepper, coating both onion and garlic.2-3 medium Brown onion, 2 cloves Garlic, 140 grams Tomato paste, 1 tablespoon Salt, 1 tablespoon Olive oil, 1 tablespoon Lebanese 7 spice, 6 small-medium Roma tomatoes, 1 small Red Chilli, ½ tablespoon Black pepper
- Add diced tomatoes, cover and cook for 10 minutes to soften. Once tomatoes have softened, stir through tomato paste.Stir through kidney beans until well coated, then add water. Bring to a boil, then reduce heat to medium-low and allow to cook for approximately 30 - 35 minutes or until beans are tender. Serve warm.5 cups Water
Video
Notes
Nutrition
N.B., nutrition info is an estimate based on an online nutrition calculator. This will vary based on the specific ingredients you use.
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Michel
Well, I haven’t eaten it yet because it’s cooking right now. I had no idea how much of the dried leaves to rehydrate but when I wrung them out and weighed them, I was short. I have a lot of Swiss chard right now, so I subbed that in to make the weight indicated in the recipe. Have you ever had to mix the greens like this? If so, what greens work best?
Janelle Hama
Hi Michel, Are you referring to molokhia?
chris
How many cans would it take?
Janelle Hama
About 4-5 cans.
pete
Thanks for sharing this wonderful recipe - plus all the other gorgeous ones listed above - like being back in my mums kitchen again xx
Janelle Hama
That is an amazing compliment. Thank you Pete, so glad you like fasolia as much as I do!
Anon
Any suggestions for a veg to add to the dish, or to replace the Roma tomatoes. TIA
Janelle Hama
Whilst it's not customary to add veg to the dish, carrots would work.
We love eating pickled vegetables and fresh greens or salad on the side.
Daphne
Hi, you mention both seasoning and Libanese 7 spice. What do you mean with seasoning?
Janelle Hama
This means salt and pepper. I will make this clearer.
Enjoy 🙂
Elizabeth C
Turned out absolutely delicious. The sauce was so rich and intense...but in a nice, spicy way. I served it to my Egyptian friend and she gave it 5 stars!
Janelle Hama
Hi Elizabeth,
I am so pleased you guys loved it. It's such an amazing flavor, I always look forward to eating fasolia.
J