This Lebanese stew is traditionally called Fasoolia Baida, which translates to white beans. Our hearty and rich version is made with cannellini beans, chunks of tender lamb, and a fragrant tomato sauce. A perfect dish for colder nights!
Lebanese Lamb & Cannellini Bean Stew
Lebanese Lamb & Cannellini Bean Stew
with piquanté peppers, cumin & fresh parsley
Hands on Time: 15 - 30 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Beef
- Beef Stock
- Cannellini Beans
- Cooked Chopped Tomato
- Free-range Lamb Chunks
- Fresh Parsley
- Onion
- Onions
- Piquanté Peppers
- Spice Mix
- White Basmati Rice
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Paper Towel
FIRST THINGS FIRST
Boil the kettle. Place the rinsed rice in a pot with 150ml of salted water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
LEBANESE STEW
Pat the lamb pieces dry with paper towel. Place a pot over medium heat with a drizzle of oil. When hot, fry the lamb until browned, 3-4 minutes (shifting occasionally). Add the diced onion and the spice mix. Fry until soft, 3-4 minutes (shifting occasionally). Add the cooked chopped tomato, the stock, and 100ml of boiling water. Simmer until thickened, 8-10 minutes (stirring occasionally).
HERE COMES THE FINISH LINE
When the stew has 5 minutes remaining, add the drained cannellini beans and the chopped peppers. Season and add a sweetener. Set aside.
COME AND GET IT
Plate up a helping of the fluffy rice and side with the flavourful lamb & bean stew. Sprinkle over the chopped parsley. Enjoy, Chef!
White Basmati Rice - 75ml
Free-range Lamb Chunks - 160g
Onion - 1
Spice Mix - 10ml
Cooked Chopped Tomato - 100g
Beef Stock - 5ml
Cannellini Beans - 60g
Piquanté Peppers - 10g
Fresh Parsley - 3g
FIRST THINGS FIRST
Boil the kettle. Place the rinsed rice in a pot with 300ml of salted water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
LEBANESE STEW
Pat the lamb pieces dry with paper towel. Place a pot over medium heat with a drizzle of oil. When hot, fry the lamb until browned, 3-4 minutes (shifting occasionally). Add the diced onion and the spice mix. Fry until soft, 3-4 minutes (shifting occasionally). Add the cooked chopped tomato, the stock, and 200ml of boiling water. Simmer until thickened, 10-12 minutes (stirring occasionally).
HERE COMES THE FINISH LINE
When the stew has 5 minutes remaining, add the drained cannellini beans and the chopped peppers. Season and add a sweetener. Set aside.
COME AND GET IT
Plate up a helping of the fluffy rice and side with the flavourful lamb & bean stew. Sprinkle over the chopped parsley. Enjoy, Chef!
White Basmati Rice - 150ml
Free-range Lamb Chunks - 320g
Onion - 1
Spice Mix - 20ml
Cooked Chopped Tomato - 200g
Beef Stock - 10ml
Cannellini Beans - 120g
Piquanté Peppers - 20g
Fresh Parsley - 5g
FIRST THINGS FIRST
Boil the kettle. Place the rinsed rice in a pot with 450ml of salted water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
LEBANESE STEW
Pat the lamb pieces dry with paper towel. Place a pot over medium heat with a drizzle of oil. When hot, fry the lamb until browned, 4-5 minutes (shifting occasionally). Add the diced onion and the spice mix. Fry until soft, 4-5 minutes (shifting occasionally). Add the cooked chopped tomato, the stock, and 300ml of boiling water. Simmer until thickened, 12-15 minutes (stirring occasionally).
HERE COMES THE FINISH LINE
When the stew has 5 minutes remaining, add the drained cannellini beans and the chopped peppers. Season and add a sweetener. Set aside.
COME AND GET IT
Plate up a helping of the fluffy rice and side with the flavourful lamb & bean stew. Sprinkle over the chopped parsley. Enjoy, Chef!
White Basmati Rice - 225ml
Free-range Lamb Chunks - 480g
Onions - 2
Spice Mix - 30ml
Cooked Chopped Tomato - 300g
Beef Stock - 15ml
Cannellini Beans - 180g
Piquanté Peppers - 30g
Fresh Parsley - 8g
FIRST THINGS FIRST
Boil the kettle. Place the rinsed rice in a pot with 600ml of salted water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
LEBANESE STEW
Pat the lamb pieces dry with paper towel. Place a pot over medium heat with a drizzle of oil. When hot, fry the lamb until browned, 4-5 minutes (shifting occasionally). Add the diced onion and the spice mix. Fry until soft, 4-5 minutes (shifting occasionally). Add the cooked chopped tomato, the stock, and 400ml of boiling water. Simmer until thickened, 12-15 minutes (stirring occasionally).
HERE COMES THE FINISH LINE
When the stew has 5 minutes remaining, add the drained cannellini beans and the chopped peppers. Season and add a sweetener. Set aside.
COME AND GET IT
Plate up a helping of the fluffy rice and side with the flavourful lamb & bean stew. Sprinkle over the chopped parsley. Enjoy, Chef!
White Basmati Rice - 300ml
Free-range Lamb Chunks - 640g
Onions - 2
Spice Mix - 40ml
Cooked Chopped Tomato - 400g
Beef Stock - 20ml
Cannellini Beans - 240g
Piquanté Peppers - 40g
Fresh Parsley - 10g
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