Fasoulia bayda, Lebanese lamb and white bean stew
Tender lamb and creamy white beans in a garlicky tomato sauce, spiced with cinnamon and allspice. Served over rice.
- Time2 hr 15
- LevelEasy
- Costabout £3.86 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oil in a large heavy casserole over a high heat. Brown the lamb in two batches, 5 minutes each, then lift out.
10 min - 2
Lower the heat and cook the onions in the same pot for 8 minutes until soft. Add the garlic, tomato purée and spices and stir for 1 minute.
8 min - 3
Return the lamb with the chopped tomatoes, water and salt. Bring to the boil, cover and simmer very gently for 1 hour 15 minutes, until the lamb is tender enough to cut with a spoon.
75 min - 4
Stir in the beans and simmer, uncovered, for 20 minutes, until the sauce is thick and glossy.
20 min - 5
Meanwhile, rinse the rice and cook it in boiling salted water for 10 to 12 minutes. Drain well.
11 min - 6
Taste the stew for salt and spoon it over the rice. Scatter with fresh coriander.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.