Lebanese Fasolia Recipe - White Bean Stew with Meat
Creamy buttery white beans with a tangy tomato sauce provide the ultimate comfort food any time of the year.
Full recipe on:
This is the Lebanese version (fasolia bi lahme) with meat and the vegan version is practically the same except you simply leave out the meat and is just as good.
Our Lebanese food blog features secret family dishes and regional specialities. Healthy, humble and honest home cooking perfect for dinner parties and every day gourmet food, part of the natural Lebanese Mediterranean diet. The number one blog for Lebanese cuisine.
How to make White Beans Stew with Tomato Sauce /Dried White Beans Recipe فاصوليا اليابسة
Thank you So Much for joining me! In this video I’ll show you How to make Supper Delicious White Beans Stew With chunky Tomatoes Sauce, easy to follow recipe and meal can be ready in less than an Hour, just soak the beans in water over night to save time. Hope you’ll all Enjoy it. Please Don’t Forget to SUBSCRIBE to my channel and hit the notification button as well to be notified with all upcoming video! ENJOY
For this recipe you need
1 Lb dried white beans
half punch of cilantro
1 onion
1 bell pepper
3 teaspoon tomatoes paste
2 cans 14.5 oz diced tomatoes
5 cups boiled water
2 tsp olive oil
1 Lb beef stew and 2 pieces of beef shanks
2 teaspoon salt to taste optional
2 teaspoon black pepper
1 teaspoon paprika
1 teaspoon chili powder
you can serve the dish with white rice on the side, DELICIOUS
Spanish Beans with Chorizo | A CLASSIC Stew filled with Spanish Soul
EPISODE 792 - How to Make Spanish Beans with Chorizo | Alubias con Chorizo Recipe
FULL RECIPE HERE:
SPANISH PAPRIKA I USED:
***click on pantry and you will see the paprikas, 25% OFF will be automatically deducted as you check out***
YOUR SUPPORT HELPS SPAIN ON A FORK KEEP GOING:
SUPPORT ME ON PATREON:
GET YOUR SPAIN ON A FORK T-SHIRT HERE:
GET ALL MY EQUIPMENT AND INGREDIENTS FROM MY AMAZON AFFILIATE STORE:
-----------------------------------------------------------------
***New Videos Every Monday and Friday - Remember to Subscribe and click on the bell icon to be notified of new videos***
-----------------------------------------------------------------
Equipment and Ingredients I use - Amazon Affiliate Links:
MY NONSTICK FRY PAN:
POTS & PANS I USE:
MICROPHONE I USE:
CAMERA I USE:
SWEET SMOKED SPANISH PAPRIKA:
MY CARBON STEEL PAELLA PAN:
MY ENAMELED PAELLA PAN:
SPANISH ROUND RICE I USE:
SPANISH FISH BROTH:
WOOD CUTTING BOARD:
MY FOOD PROCESSOR:
MORTAR & PESTLE:
Spain on a Fork is a member of the Amazon Affiliates Program. If you purchase through these links, you pay the same price, and Spain on a Fork receives a small commission, which helps with all the expenses to keep Spain on a Fork going. Thank you for your support :)
White Bean Soup: fasolada
φασολάδα
Get the recipe with exact measurements on my website:
Official Facebook Page:
Instagram:
Pinterest:
Twitter:
Thanks for watching! I'd love to see your recreations of these dishes so please share pics with me on social media :)
Don't forget to SUBSCRIBE and spread the word so that we can make the world more delicious!
Video Produced by:
ITH Productions
Camera/Sound/Editing Robert M Reese
EASY LAMB STEW | LAMB STEW RECIPE | STEW
How to make the easiest yet delicious lamb stew for the family. This stew is my own creation based on spices and herbs that I like, meaning I developed the recipe myself! So for those who are wondering it’s neither Asian nor European, it may have ingredients from Asia and Europe but it has got nothing to do with those areas..
INGREDIENTS
☘️Lamb shoulder or leg 880g
☘️Hot water 600ml
☘️Smoked paprika 1 Tsp
☘️Thyme 3/4 Tsp
☘️Black pepper 1/2 Tsp
☘️Cumin ground 1/2 Tsp
☘️Clove ground 1/2 Tsp
☘️Coriander ground 1/2 Tsp
☘️Carrot 1 1/2 cut into rough equal chunks
☘️Potatoes 3 medium cut into rough equal chunks
☘️Onion 1 small thinly chopped
☘️Garlic 2 minced
☘️Tomatoes 2 medium skinless cut thinly
☘️Salt
☘️Chili flakes 1/4 Tsp
☘️Worcestershire sauce 1/2 tbsp
☘️Gravy thickener 1/2 tbsp (I use my
homemade one
☘️Tomato paste 1/2 tbsp
☘️Olive oil 3 tbsp
☘️Chicken broth powder 1 1/2 tsp
METHOD
-Heat up 3 tbsp of olive oil on medium-low
heat
-Add the chopped onion and crushed
garlic, cook for a 3 minutes
-Add Worcestershire sauce and cook for
1 minute
-Add smoked paprika,coriander,black
black pepper, thyme ,cumin,clove
Chili flakes, cook for 3 minutes
-Add the 880g lamb,cook for 8 minutes
-Add 2 medium skinless tomatoes, stir and cook for 5 minutes
-Add the tomato paste, stir and cook for
1 minute
-Add the chicken broth powder plus 600ml
hot water
-Cover and cook for 35 minutes
-Add the gravy thickener mix fast so that it
does not form lumps, add salt cook for 5
Minutes
-Add the potatoes cut in chunks and the
Carrots, cook for 20 minutes
-Serve and enjoy
#STEW#LAMBSTEW
Pyrenean Lamb and Bean Stew - Ragout d'Agneau aux Haricots Tarbais, from GAVARNIE
Traditional lamb and local white been stew from the village of Gavarnie in the French Pyrenees. Cooked on location under the towering Cirque de Gavarnie.
This Ragout d'Agneau (lamb stew) uses the highly prized local Tarbais bean, the same bean used in the famous Cassoulet.
The use of duck fat in the stew is optional, but will gain you extra points for authenticity! Don't forget to wash it down with the local wines of Madiran and Jurançon.
I hope you are inspired to try this classic dish from the Pyrenees, cooked, as always, just like the locals!
BON APPETIT DE GAVARNIE!
I hope you are inspired to try this classic dish from Alicante, cooked, as always, just like the locals!
INGREDIENTS (for 2 people)
3 cloves (spice)
1 bouquet garni (thyme and bay)
1 litre water
salt and pepper
duck fat or olive oil
a 1cm strip of salt-cured pork belly
1/2 a tablespoon flour
a large oignon
300g tarbais beans (or any dried white bean)
2 plump tomates
2 carottes
6 to 8 cloves of garlic
500 g slices of neck or another stewing part of lamb.
a couple of sprigs of parsley
PROCEDURE
The day before, soak the beans in twice their volume of water and leave overnight. Drain. Boil them in fresh water, with half an onion and the cloves, for an hour
Brown the lamb pieces in the oil or fat. Remove.
Add the sliced onions and diced carrots, season and sweat gently.
When soft add the diced pork and continue to sweat.
Add the chopped garlic (5 cloves) and cook a few minutes longer.
Skin and finely chop the tomatoes (or simply grate them, discarding the skin.) Add to the pot and allow to reduce and thicken.
Return the lamb, stir around for a minute, then add the water and the bouquet of herbs.
Simmer for an hour then add the drained beans.
Make a smooth paste with the flour and a little water. Mix this in.
Cook for another 90 minutes. With just a minute to go, chop up the parsley and the remaining cloves of garlic and stir in.
SUBSCRIBE TO PETE’S PANS FOR REGULAR UPDATES
KEEP UP TO DATE AND CONNECT WITH ME ONLINE