Lebanese Fasoulia

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

Stews are a staple in Lebanese cuisine and while my family isn't entirely plant-based, we all share a deep fondness for beans, making this fasoulia recipe a beloved favorite for all of us.

We also love vegetarian peas and carrots stew which is similar but different.

two grey bowls of fasolia with rice — delicious and hearty fasoulia

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.

dry and wet red kidney beans in two bowls — dry vs soaked red kidney beans

Ingredients Highlight

tomato, onion, tomato paste, spices, red kidney beans, garlic and chilli laid flat

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.

fasoulia with vermicelli rice in a bowl topped with green herbs

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.

a black pot of red kidney beans in tomato sauce

Serving Suggestions

Lebanese Fasoulia is traditionally served with Roz (or rice) and is almost exclusively enjoyed with vermicelli rice (as linked at the top) 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

Can I use other types of beans for this kidney bean stew recipe?

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.

Do I have to soak my red kidney beans?

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.

a pot of red kidney beans in tomato with a side bowl of it

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

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

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Course: Main Course

Cuisine: Lebanese, Middle Eastern

Diet: Gluten Free, Low Fat, Vegan, Vegetarian

Prep Time: 20

Cook Time: 30

Total Time: 50

Servings: people

Author: Janelle Hama

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

Metric - US Customary

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.

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.
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.