Egyptian White Bean Stew (Fasoolia Baida) Recipe
A hearty and flavorful Egyptian White Bean Stew (Fasoolia Baida) simmered with aromatic spices, tomato paste, and puree, optionally enriched with spiced browned ground lamb. This traditional dish offers a comforting and nutritious meal perfect for family dinners.
- Prep Time: 4 hours 15 minutes
- Cook Time: 1 hour 40 minutes
- Total Time: 5 hours 55 minutes
- Yield: 6 servings
- Category: Stew
- Method: Stovetop
- Cuisine: Egyptian
Ingredients
Beans and Base
- 1 lb dry white beans (soaked 4 hours minimum or overnight)
- 1 tbsp butter
- 1 medium yellow onion (diced)
- 3 cloves garlic (minced)
- 2 tsp kosher salt
- 2 tsp ground cumin
- 2 tsp ground coriander
- 2 tsp black pepper
- 1 tsp ground cinnamon
- 6 oz tomato paste
- 8 oz tomato puree (or passata)
- 2 1/2 cups water
- 1 tbsp Maggi seasoning (or soy sauce)
Optional Meat
- 1 lb ground lamb
- 1 tbsp baharat spice blend
Instructions
- Soaking the Beans: Cover the white beans with 2 inches of water and soak them for a minimum of 4 hours or preferably overnight. This step softens the beans and reduces cooking time.
- Sauté Aromatics: In a soup pot or Dutch oven over medium heat, melt the butter. Add the diced onion and sauté for several minutes until translucent. Add the minced garlic and cook for another minute to release its aroma.
- Add Spices and Tomato Paste: Stir in the kosher salt, ground cumin, ground coriander, black pepper, and ground cinnamon. Mix well and add the tomato paste. Cook everything together for about 3 minutes to deepen the flavors.
- Add Beans and Liquids: Drain and rinse the soaked beans thoroughly. Transfer them into the pot with the tomato puree, water, and Maggi seasoning. Stir to combine.
- Simmer the Stew: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer gently for 90 minutes, stirring occasionally. Check the water level and add more if necessary to prevent scorching on the bottom.
- Prepare the Lamb (Optional): While the beans are cooking, heat a skillet over medium-high heat. Add the ground lamb and sprinkle the baharat spice blend. Brown the meat, stirring frequently, until fully cooked and no longer pink. Drain excess fat and set aside.
- Combine and Serve: Serve the bean stew as is for a vegetarian meal, or stir in the browned lamb back into the stew to reheat before serving. This adds a rich, meaty depth to the dish.
Notes
- Soaking beans overnight reduces cooking time and improves digestibility.
- If you prefer a vegetarian version, omit the lamb and use vegetable broth for more flavor.
- Keep an eye on the stew while simmering to add water as needed and prevent burning.
- Baharat spice blend can be found at Middle Eastern grocery stores or made at home with a mix of warm spices.
- Serve the stew with warm pita bread or over rice for a complete meal.
