Dinner

Fasolia: Slow Cooker or Pressure Cooker Beef and White Bean Stew Recipe

Name: Fasolia: Slow Cooker or Pressure Cooker Beef and White Bean Stew Recipe
Prep time: 20 min
Cook time: PT-491715H20M35S
Total time: PT-491715H20M35S
Cuisine: Middle Eastern
Ingredients: 500 grams boneless beef cubes; 2 cups dry white beans or black-eyed beans; 1 cup chopped onion; 2 cloves garlic, minced; 1 ½ cups chopped coriander leaves; 4 tablespoons olive oil; 2 tablespoons tomato paste; 4 cups water and reserved beef broth; Salt to taste; Black pepper to taste

ByMaya Quinn January 31, 2026January 31, 2026

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Introduction

Fasolia is a hearty Middle Eastern stew featuring tender beef and flavorful white beans simmered with fresh herbs and spices. This comforting dish is perfect for family meals and pairs wonderfully with rice and fresh salads.

A white bowl filled with a thick stew featuring multiple pieces of brown meat, light beige beans with black spots, and green leafy herbs mixed evenly throughout a light brown broth with an orange oily sheen around the edges, resting on a white marbled surface with a silver spoon placed on the right side inside the bowl. photo taken with an iphone --ar 4:5 --v 7

Ingredients

500 grams boneless beef cubes
2 cups dry white beans or black eyed beans
1 ½ cups chopped coriander leaves
1 cup chopped onion
2 cloves garlic
4 tablespoons olive oil
2 tablespoons tomato paste
4 cups water and beef broth
Salt and black pepper to taste

Instructions

Step 1: If using a pot, boil the beef cubes and dry beans separately—in medium-high heat, cook the beef for 1 ½ hours and the beans for 30 to 45 minutes until both are tender.
Step 2: Remove the cooked beef and beans from the pot and set aside, keeping the beef broth for later.
Step 3: In a separate pot, heat olive oil and sauté chopped garlic and onion until translucent.
Step 4: Add the cooked beef cubes and stir in curry powder to combine.
Step 5: Pour in water and reserved beef broth along with the cooked beans, then bring to a boil.
Step 6: Stir in coriander leaves and tomato paste, lower the heat, and simmer for 5 to 10 minutes.
Step 7: Season with salt and black pepper according to taste while simmering.
Step 8: Serve hot with Arabic vermicelli rice and fresh salads.
Step 9: Alternatively, use a pressure cooker by heating olive oil, then adding chopped onion and garlic to sauté.
Step 10: Add beef cubes, beans, tomato paste, water, salt, and pepper; stir gently.
Step 11: Close the lid and cook on low pressure for 30 to 35 minutes.
Step 12: Release pressure carefully before opening; add coriander leaves and simmer for 3 to 5 minutes before serving.

Tips & Variations

Soak the dry beans overnight to reduce cooking time and improve digestibility.
For extra depth, add a cinnamon stick or bay leaf while simmering and remove before serving.
Use fresh coriander at the end to preserve its bright flavor and color.
Substitute beef with lamb for a slightly different richness.

Storage

Store leftover fasolia in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of water or broth if needed to loosen the sauce. This dish also freezes well for up to 2 months.

How to Serve

A white plate with a blue rim decorated with white flower patterns holds a dish of white rice spread evenly as the base layer. On top of the rice is a chunky stew made of brown meat pieces and light beige beans mixed with small green leafy bits and bits of yellow vegetable, all combined in a brown sauce. The plate is set on a white marbled surface partially covered by a colorful cloth with animal and leaf designs. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned beans instead of dry beans?

Yes, canned beans can be used to save time. Drain and rinse them before adding to the stew, and reduce cooking times accordingly since the beans are already cooked.