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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for Lebanese Lamb & Cannellini Bean Stew?
The preparation time for Lebanese Lamb & Cannellini Bean Stew with piquanté peppers, cumin & fresh parsley is between 15 and 30 minutes.
What is the total time required to make Lebanese Lamb & Cannellini Bean Stew with piquanté peppers, cumin & fresh parsley?
The total time required to make Lebanese Lamb & Cannellini Bean Stew with piquanté peppers, cumin & fresh parsley is between 40 and 55 minutes.
How many servings does Lebanese Lamb & Cannellini Bean Stew provide?
4 servings
What are the main ingredients in Lebanese Lamb & Cannellini Bean Stew?
Beef, Beef Stock, Cannellini Beans, Cooked Chopped Tomato, Free-range Lamb Chunks, Fresh Parsley, Onion, Onions, Piquanté Peppers, Spice Mix, White Basmati Rice
What is the nutritional information of Lebanese Lamb & Cannellini Bean Stew?
Calories: 910, Carbs: 109 grams, Fat: grams, Protein: 40.8 grams, Sugar: 11.7 grams, Salt: 551 grams
How do I prepare Lebanese Lamb & Cannellini Bean Stew?
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!
What should be prepared from my kitchen to make Lebanese Lamb & Cannellini Bean Stew?
Beef, Beef Stock, Cannellini Beans, Cooked Chopped Tomato, Free-range Lamb Chunks, Fresh Parsley, Onion, Onions, Piquanté Peppers, Spice Mix, White Basmati Rice
How many calories does Lebanese Lamb & Cannellini Bean Stew have?
910 calories
How much fat content does Lebanese Lamb & Cannellini Bean Stew have?
grams
Woolies Products in this dish
