Fasoulia b'lahem يخنة الفاصوليا مع اللحم or simply فاصوليا بلحم - Beans stew with meat normally served over rice. Fasoulia فاصوليا means beans and Lahem لحم means meat in Arabic. Fasoulia b'lahem literally means beans in meat (stew). Fasoulia b'lahem فاصوليا بلحم is a hearty and balanced meal very common in Lebanon and most of the surrounding Arab countries, particularly Syria and Palestine.
|One hour preparation in addition to overnight to soak dry beans|
|2 cups of dry beans|
|1 pound, cubed|
|1 Tablespoon for soaking beans|
|Selection of whole spices|
|6 tablespoons (or to taste)|
|2 teaspoons or to taste|
- Measure 2 cups of your selected dry beans; pick through the beans, discarding any discolored or shriveled beans, any dirt or foreign matter; rinse the beans thoroughly; put in deep bowl and pour boiling water over it to the top - allowing room for 4x expansion; soak overnight or for at least 6 hours.
- Optional - it helps to reduce cooking time, and supposedly gas, if you add 1 tablespoon of baking soda before you pour the boiling water. After 2 hours, rinse and re-add boiling water another time without the baking soda. GAS-FREE SOAK: place beans in a pot and add boiling water then boil for 2-3 minutes, cover and set aside overnight. By morning, 75-90% of the indigestible sugars will have dissolved into the soaking water.
- Pinto beans فاصوليا المنقطة
- Romano beans or borlotti is an Italian bean that is a good alternative where Pinto is not available.
- Red beans فاصوليا حمراء
- White beans فاصوليا بيضاء
- White flat beans فاصوليا عريضة بيضاء
- You can also use canned beans - refer to Variations.
- Young veal shanks موزات عجل are my favourite: remove the hard ligaments on the ends and cut each shank in the middle; you can keep the shanks whole if you want.
- Beef shanks موزات بقر are also tasty: treat the same but cut in thirds
- Lean veal or beef stew meat cubed - will take a bit longer to cook
- Lean Lamb or Goat meat cubed. You can also use other types of meat - refer to Variations.
- 2 Bay leavesورق غار
- 2 Cinnamon sticks (medium) عيدان قرفة
- 3 Cardamom حبوب الهيل
- 5 Cloves كبش قرنفل
- 5 Whole pepper kernel حبوب بهار
- You can use canned beans instead of dry beans: open can, rinse well, drain and add at step 6 after the tomato paste is thickened a bit; keep on low heat until they boil again.
- If you are adventurous, you can use mixed beans.
- You can use other fattier meat for the same purpose – it all depends on your taste and health decisions; occasionally, we use these delicious options:
- Fatty Lamb cubes
- Ox tail
- Stewing bones
- PRESSURE COOKING is one of the quickest ways to cook meat and beans, but I find that slow cooking produces better taste. Put the meat in the pressure cooker following the manufacturer's directions for cooked but not over-cooked meat; open and add beans; again follow pot directions for beans until both meat and beans are both cooked well.
- You can cook the beans separately, discard the water then add to the meat, again at step 6 after the tomato paste has thickened a bit; keep on low heat until they boil again. This should further reduce the gas from the beans.
- I find that most people who do not like the taste of the Arabic “Seven Spices” بهارات سبع actually dislike one component of the mixed spices, normally cumin. So alternatively mix your own selecting what you like and keeping out what you don’t like or what is not available, from the following ground spices: allspice, cinnamon, cumin, coriander, cloves, nutmeg, cardamom and paprika.
- Serve in individual plates over rice; spoon cooked rice in deep plate, pour the Fasoulia on top and serve hot.
- Things to serve on the side: Lebanese/Arabic pita bread, olives, radishes, onions, green onions, pickles, etc.
Submitted by: Randa Fares - Feb 22 2010 00:59:28