Lebanese Stew Series - Fasoulia (Beans)

First Loubieh (green beans) stew was blogged, then Bamieh (okra) and today is Fasoulia (beans) - by far my favourite Lebanese stew.

The picture above shows three key parts of this stew: (a) the stewing beef cooking in their own fat on low heat; (b) the beans boiling away until cooked; and (c) the lovely new arctic mint counters as picture border.

Once the meat and beans are cooked, mix together, add a large can of tomato sauce, salt, pepper and Alleyeh (see Lebanese Stew Series for recipe), cook for 20 minutes and it is ready to eat.

As mentioned in previous entries in the series, Lebanese stews are served with one of two types of rice: plain white long grain rice (not Basmati rice) or white long grain rice with vermicelli. Fasoulia stew is definitely a vermicelli rice stew. A sprinkle of lemon juice goes very nicely with this stew. Try it and enjoy.