White Bean Stew

White Bean Stew

White Bean Stew 1903 1260 Rouba Shahin Middle Eastern Cooking

This dish is a stew of white butter beans served over the famous  Middle Eastern Vermicelli Rice Pilaf.  You can make it with or without meat.  I use canned beans in my recipe as it is easier and most of us will have on hand.

This is an easy, hearty and nutritional meal. White beans are considered superfoods, as they are rich with minerals, vitamins, proteins, and fiber. A comforting dish ideal during winter, to warm you up.

white bean stew served


  • 500 grams of chicken cut into cubes
  • ½ cup olive oil
  • 2 onions diced
  • 5 garlic cloves finely diced
  • 3 teaspoons Arabian spice -7 spice blend (see notes)
  • 680 ml of passata sauce
  • 400 ml of water
  • 2×400 gram cans butter beans
  • salt to season
  • 1 cup chopped coriander

white bean stew ingredients

Cook’s Note
*Traditionally, this recipe is made with dry white beans.
*You can cook this recipe the day before
*You can make it with or without meat.
*Arabian spice is my blend known in the Middle East as Bharat -7 spice blend.  You can find it at Middle Eastern grocery stores and various supermarkets.  Otherwise substitute with 5 spice or allspice.


Step 1.
In a pot, sauté the chopped onion and garlic over medium heat.  Add chicken and allspice and mix until well combined (approximately 1 minute).  Add water, and bring to the boil.  Lower heat and simmer for 15 minutes.

adding spices and chicken pieces to the sauteed onion and garlic

Step 2.
Add washed beans and passata. Season with salt and continue to simmer for approximately 30 minutes or until the sauce slightly thickens.   Stir in the coriander.

Adding white beans to the stew

This stew is best served over Vermicelli Rice Pilaf

white bean stew

Serves 6-8 people

Why you will love it:

comfort food

pantry stable ingredients

winter stew


2 step recipe


Sahtan – Enjoy In Good Health