Fasolia wu Riz-Borlotti Bean Stew

Name: Fasolia wu Riz-Borlotti Bean Stew
Prep time: 10 min
Cook time: 1 h 30 min
Yield: 6-8
Cuisine: Middle Eastern

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roubashahin.com.au

Mains

This borlotti bean stew caused a quiet family rivalry... now both versions live on my site. Serve it with rice and enjoy every bite.

PREP TIME

10 minutes

COOK TIME

1 hour 30 minutes

Soaking time

6 hours + or overnight

SERVES

6-8

About this recipe

Fasolia wu Riz is a hearty borlotti bean stew simmered with lamb, garlic, coriander, and tomato paste. It’s one of those comforting meals you can serve with Lebanese rice and know everyone will be full and happy. The borlotti beans hold their shape beautifully and soak up all the flavour as they cook.

This is my mum’s version of Fasolia wu Riz—made with borlotti beans, just how she’s always done it. But when I tested it out for my mother-in-law, who’s team white beans, let’s just say… she wasn’t exactly impressed. When I tried my mother-in-law’s white bean fasolia version? Mum wasn’t thrilled either. They both quietly compete—so I’ve decided both versions deserve a place on my website.

If you enjoy stews like this, try my Chicken Zucchini Chickpea Stew or the bold flavours in my Lamb and Okra Stew. And for something simple and meat-free, my Eggplant and Chickpea Stew (Mnazaleh) is another family favourite.

Ingredients

2 cups dried beans (white or broad beans)
1⁄2 teaspoon bicarb soda (for soaking)
1 1⁄2 tablespoon ghee
8 large garlic cloves, crushed
1 cup coriander, chopped
500g lamb, diced (add 1–2 lamb bones if available, for extra flavour)
Salt, to taste
2.5 litres water (approx. 10 cups)
1 cup tomato paste
1⁄2 teaspoon ground cumin
Optional: Extra 2 cups water (if needed during simmering)

Notes from Rouba

Soak borlotti beans for at least 6 hours with a pinch of bicarb for even cooking.
Simmer the beans just until they begin to soften—don’t overcook early on.
Tomato paste adds richness and is authentic—don’t swap it for passata.
Ghee gives the stew a subtle nutty depth—but you can use olive oil
This stew thickens as it cools—leftovers taste even better the next day.

Method

Step 1. Preparing the Beans

Start by soaking the dried borlotti beans in plenty of water and 1⁄2 teaspoon of bicarbonate of soda for about 6 hours. This softens the beans and makes them easier to digest. Once soaked, drain and rinse well. Bring a large pot of water to a boil, add the beans, and cook for around 40 minutes. You want them to begin softening but not be fully tender, as they’ll continue cooking later in the stew. Drain and set aside.

Step 2. Making the Stew Base

In a large heavy-based pot, melt the ghee over medium heat. Add the crushed garlic and sauté for a minute or two until fragrant, but not browned. Stir in the chopped coriander and cook briefly to release its aroma. Add the diced lamb (bones if using) and season with salt. Stir everything together to coat the meat well. Pour in 2.5 litres of water and bring to a gentle boil. Reduce the heat to low, cover the pot, and let it simmer for 45 minutes. This slow simmer helps develop a deep, rich base for the stew.

Step 3. Finishing the Stew

After 45 minutes, add the parboiled borlotti beans, tomato paste, and ground cumin. Mix well to combine. At this point, check the consistency—if the mixture seems too thick or the beans need more liquid to soften fully, add up to 2 additional cups of water. Continue to simmer the stew uncovered for another 20–30 minutes until the beans are tender, the lamb is soft, and the sauce has thickened to your liking. Adjust salt if needed before serving.

Serve Fasolia w Riz hot with a generous side of Lebanese rice. It also pairs beautifully with a sprinkle of coriander or chilli for extra kick. Like most stews, it tastes even better the next day once the flavours have deepened.