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5 from 7 votes

Kidney Bean Stew (Lebanese Fasolia)

A hearty Lebanese kidney been stew. Vegan friendly and gluten free.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Main Course
Cuisine: Lebanese
Diet: Gluten Free, Vegan
Keyword: brown rice, garlic, kidney beans, onion, tomato, tomato paste
Servings: 8 people
Calories: 129kcal



  • 500 g Kidney beans dry variety, soaked over night preferred.
  • 2-3 medium Brown onion diced
  • 2 cloves Garlic crushed
  • 140 g Tomato paste
  • 1 tbsp Seasoning
  • ¼ cup Olive oil
  • 1 tbsp Lebanese 7 spice alternative - all spice
  • 6 medium Roma tomatoes chopped in medium chunks
  • 3-4 cups Water
  • 1 small Red Chilli OPTIONAL. Finely chopped


Overnight (or a few hours) prep

  • Sort kidney beans to rid of any unwanted beans and soak overnight in water. Fill water at least 5cm on top of beans as they will swell and rise.

Cooking Instructions

  • In a large pot over med-high heat, heat olive oil
  • Add diced onion to hot oil and sweat until translucent
  • Add crushed garlic and chilli and stir through thoroughly
  • Add spices and seasoning, coating both onion and garlic
  • Add diced tomatoes and cook for 10 minutes
  • Once tomatoes have softened, add tomato paste and stir through
  • Add kidney beans and stir all contents completely through
  • Add water until the contents of the pot are submerged under by 1cm
  • Reduce heat to medium and allow to cook for approx 30 minutes or until beans are tender


Calories: 129kcal | Carbohydrates: 25g | Protein: 7g | Fat: 1g | Saturated Fat: 1g | Sodium: 215mg | Potassium: 629mg | Fiber: 8g | Sugar: 5g | Vitamin A: 756IU | Vitamin C: 22mg | Calcium: 76mg | Iron: 3mg