Fasolia wa Roz
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Prep Time20 mins
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Cook Time70 mins
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Serving6
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Ready In90 mins
This traditional Lebanese hearty dish combines tender beef and cannellini beans in a tomato sauce served over rice. Last year, I shared my recipe for both Okra stew and Pea stew with rice , which is part of a class of foods known as “yekhne.”
A ‘yekhne’ or “yakhni” is such a versatile dish, that it is made not only in every household in Lebanon, but throughout various households in the Middle East and Northern Africa. The flavors vary a bit from country to country, but the idea of these stews is basically the same. A vegetable and protein (usually beef cubes with or without bones or chicken) simmered in a garlic tomato sauce, and served on a bed of white rice with vermicelli noodles.
The Lebanese Version
As for the Lebanese version, it starts out pretty much the exact same way every time. The base is made by sautéing crushed garlic with fresh chopped cilantro in oil, butter or ghee, followed by adding the main vegetable (white beans, peas and carrots, okra, green beans, or potatoes). Homemade broth is made by boiling the protein, and added with the tomato sauce and simmered all together.
In this white bean stew, beef cubes are commonly used. I use beef shank but you can use whatever beef you typically use for stew. You can use either bone-in meat or bone free, depending on your preference. If you are not a beef fan or would prefer chicken, you can substitute with chicken breast. You can also make this dish vegetarian/vegan by not using a protein at all, and using vegetable broth instead of beef or chicken broth. For this recipe, I used canned cannellini beans as this is how my mother taught me. The canned beans are both delicious and so easy to use! However, if you have extra time on your hands, feel free to boil dry white kidney beans and use them instead. This dish is so hearty and delicious, a perfect kid-friendly meal. It is great for children as it is so filling and quite healthy from all the vitamins and antioxidants in the white beans.
STEP 1
Begin by seasoning the beef cubes with salt and pepper.
Add 1 tablespoon of the vegetable oil to the pressure cooker and sauté the beef for a few minutes on each side, just enough to get some color.
Add enough water to cover the meat plus a few inches. Do not cover at this time.
Boil for about 5-7 minutes on high heat until the top layer is foamy.
Throw away the first batch of water and rinse out the meat from excess fat.
Add 6-8 cups of water to the beef along with whatever you typically use to boil meat.
I like to add a half small onion, 1 large bay leaf, a few cloves, 1 teaspoon of salt, and ½ teaspoon of black pepper.
STEP 2
Once the pressure cooker begins to whistle after 7-10 minutes, lower the heat to medium and set a timer for 20 minutes.
After 20 minutes, turn off heat and let pressure cooker release the steam. Set aside with the fresh broth.
If you do not own a pressure cooker, you can boil the beef in any pot. The directions are the same except instead of setting a timer for 20 minutes, it will need about 60-70 minutes. I use the Fagor Duo 10-Quart Pressure Cooker because it’s very easy to use and clean.
STEP 3
Wash the fresh bunch of cilantro and cut off the stems. Finely chop and set aside.
Peel the garlic and cut in half or thirds. Place in a mortar and top with half teaspoon of salt.
Crush garlic well.
STEP 4
STEP 5
STEP 6
Add the washed beans over the sautéed garlic and cilantro.
Add about 6 cups of the fresh beef broth along with the tomato paste.
Mix well until combined.
Add the beef cubes and let simmer over medium heat for 20 minutes.
STEP 7
Lastly, add the dried coriander, salt and pepper. Taste for preference.
Fasolia wa Roz
Ingredients
- 1 lb Beef Stew Cubes
- 4 15.5 oz Cannellini Beans
- 1 bunch Cilantro
- 8 Cloves of Garlic
- 3 tb. Vegetable Oil
- ¼ cup Tomato Paste
- 1 tsp. Dried Coriander
- 2 tsp. Salt
- 1 tsp. Black Pepper
Rice
- ⅓ cup Vermicelli Noodles
- 1½ cups White Rice
- 2 tb. Vegetable Oil
- 1 tsp. Salt
- 2¼ cups Water
Instructions
- Begin by seasoning the beef cubes with salt and pepper. Add 1 tablespoon of the vegetable oil to the pressure cooker and sauté the beef for a few minutes on each side, just enough to get some color. Add enough water to cover the meat plus a few inches. Do not cover at this time. Boil for about 5-7 minutes on high heat until the top layer is foamy. Throw away the first batch of water and rinse out the meat from excess fat. Add 6-8 cups of water to the beef along with whatever you typically use to boil meat. I like to add a half small onion, 1 large bay leaf, a few cloves, 1 teaspoon of salt, and ½ teaspoon of black pepper. Cover with lid and set the pressure cooker on the highest level over medium-high heat.
- Once the pressure cooker begins to whistle after 7-10 minutes, lower the heat to medium and set a timer for 20 minutes. After 20 minutes, turn off heat and let pressure cooker release the steam. Set aside with the fresh broth. **
- Wash the fresh bunch of cilantro and cut off the stems. Finely chop and set aside.
- Peel the garlic and cut in half or thirds. Place in a mortar and top with half teaspoon of salt. Crush garlic well.
- In a large deep pot, heat up 2 tablespoons of vegetable oil. Add chopped cilantro and crushed garlic and sauté over medium heat for 5 minutes. Do not let the garlic burn.
- Open the cans of white beans and place in a large colander. Wash thoroughly.
- Add the washed beans over the sautéed garlic and cilantro. Add about 6 cups of the fresh beef broth along with the tomato paste. Mix well until combined. Add the beef cubes and let simmer over medium heat for 20 minutes.
- Lastly, add the dried coriander, salt and pepper. Taste for preference.
- Serve stew warm over rice with vermicelli noodles.
Rice
- Soak the rice in cold water and rinse until the water runs clear (About 3-4 times.)
- In a deep pot, heat the vegetable oil over medium-high heat. Add the vermicelli noodles and cook for about 3-5 minutes until golden brown. *Keep your eye on the noodles as they go from perfect to burnt in less than a minute!
- Add the washed rice and mix together.
- Add the water and salt and mix until combined. Cook over medium heat until boiling.
- Once the water begins boiling, reduce heat to low and cover with lid. Cook for 12-15 minutes until fluffy.
Notes
Nutrition
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