eCook Meal
Lebanese Lamb & Cannellini Bean Stew
with piquanté peppers, cumin & fresh parsley
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!
Serving guide
Choose your portion size.
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R157.86
for 4 servings · R39.46 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Spice Mix needs 40 mlMother in Law Spice Mix 45 g R29.99 · whole pack (size can't be divided)R29.99
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Cooked Chopped Tomato needs 400 gBulk Salad Tomatoes 1.5 kg 1.5 kg at R45.00 · 27% of packR12.00
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Free-range Lamb Chunks needs 640 gHalaal Free Range Lamb Bones Avg 1 kg 1 kg at R64.99 · 64% of packR41.59
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Beef Stock needs 20 mlFresh Free Range Liquid Beef Stock 500 ml 500 ml at R54.99 · 4% of packR2.20
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Fresh Parsley needs 10 gGarlic and Parsley Bruschetta 150 g 150 g at R56.99 · 7% of packR3.80
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White Basmati Rice needs 300 mlFully Cooked White Basmati Rice 250 g R37.99 · whole pack (size can't be divided)R37.99
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Piquanté Peppers needs 40 gPEPPADEW Piquanté Pepper Chutney 400 g 400 g at R58.99 · 10% of packR5.90
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Cannellini Beans needs 240 gCannellini Beans in Brine 400 g 400 g at R28.99 · 60% of packR17.39
Shopping
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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, Free-range Lamb Chunks, Onion, Parsley, Piquanté Peppers, Spice Mix, Tomato, 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?
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! 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. 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). 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.
What should be prepared from my kitchen to make Lebanese Lamb & Cannellini Bean Stew?
Beef, Beef Stock, Cannellini Beans, Free-range Lamb Chunks, Onion, Parsley, Piquanté Peppers, Spice Mix, Tomato, 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