Fasolia: Slow Cooker or Pressure Cooker Beef and White Bean Stew Recipe
Fasolia is a traditional Middle Eastern stew made with tender beef cubes and flavorful white or black-eyed beans, simmered in a fragrant tomato and coriander sauce. This hearty dish can be prepared either by slow boiling or using a pressure cooker for a quicker meal, served best with Arabic vermicelli rice and fresh Arabic salads.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes for boiling method; 35 minutes for pressure cooker method
- Total Time: 1 hour 50 minutes (boiling); 55 minutes (pressure cooker)
- Yield: 4 servings 1x
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: Middle Eastern
Ingredients
Scale
Meat and Beans
- 500 grams boneless beef cubes
- 2 cups dry white beans or black-eyed beans
Aromatics and Herbs
- 1 cup chopped onion
- 2 cloves garlic, minced
- 1 ½ cups chopped coriander leaves
Liquids and Seasonings
- 4 tablespoons olive oil
- 2 tablespoons tomato paste
- 4 cups water and reserved beef broth
- Salt to taste
- Black pepper to taste
Instructions
- Boiling the Meat and Beans: Boil the beef cubes and white beans separately in medium-high heat; the beef should cook for about 1 ½ hours, and the beans for 30 to 45 minutes until both are tender. Remove from pots and set aside, keeping the beef broth for later use.
- Sauté Aromatics: In a clean pot, heat olive oil over medium heat, add chopped garlic and onion, and cook for a few minutes until they become translucent.
- Add Beef and Tomato Paste: Stir in the cooked beef cubes and tomato paste, mixing well to combine the flavors.
- Combine Liquids and Beans: Pour in 4 cups of water along with the reserved beef broth and add the pre-cooked white beans. Bring the mixture to a boil.
- Simmer with Herbs: Add the chopped coriander leaves, lower the heat to low, and simmer for 5 to 10 minutes to meld flavors together.
- Seasoning: Adjust the taste by adding salt and black pepper while simmering.
- Serve: Once done, serve the Fasolia hot alongside Arabic vermicelli rice and fresh Arabic salads for a complete meal.
- Pressure Cooker Method – Sauté Aromatics: Heat 4 tablespoons olive oil in a pressure cooker and sauté chopped onion and garlic until aromatic.
- Add Main Ingredients: Add the beef cubes and black-eyed beans, mixing thoroughly with the sautéed aromatics.
- Add Tomato Paste and Liquid: Stir in 2 tablespoons tomato paste and pour 4 cups of water, seasoning with salt and black pepper.
- Cook Under Pressure: Close the pressure cooker lid, place the pressure regulator, and cook on low heat for 30 to 35 minutes.
- Release and Finish: Remove pressure regulator to depressurize before opening the lid, then add chopped coriander leaves and stir gently. Simmer for an additional 3 to 5 minutes before serving.
Notes
- Using a pressure cooker significantly reduces the cooking time compared to traditional boiling.
- White beans or black-eyed beans can be substituted based on preference.
- The reserved beef broth adds extra depth of flavor to the stew.
- Adjust seasoning according to taste before serving.
- Serving with Arabic vermicelli rice and salads provides a balanced and authentic accompaniment.
Keywords: Fasolia, Middle Eastern stew, beef and beans, pressure cooker recipe, traditional Arabic dish, hearty stew
