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White Bean Stew

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roubashahin.com.au

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Hearty, spiced and on the table in 40 minutes — this is winter comfort food done the Lebanese way.
PREP TIME
10 minutes
COOK TIME
30 minutes
SERVES
6-8

About this recipe

There is something about a pot of Lebanese white bean stew simmering on the stove that instantly makes a house feel like home. This recipe comes from my mother-in-law — and I will be honest, the first time I tried it I was completely taken by the flavour. My own mum has always been a slow-cook kind of woman, so I had only ever known this dish as something that takes hours. What’s more, discovering that you could get that same depth and warmth in under 40 minutes using canned butter beans was a genuine revelation for me.

This Lebanese white bean stew is one of the most versatile recipes on the site. You can make it with chicken as I do here, or leave the meat out entirely for a hearty plant-based meal — the beans carry it beautifully either way. I love serving it over a big bowl of vermicelli rice pilaf, which soaks up every bit of that sauce. Best of all, it reheats perfectly, making it an ideal make-ahead dinner for busy weeknights.

If you love a warming, spiced dish like this, my Lebanese Red lentil soup is another one worth bookmarking. That said, this stew holds its own as a standalone winter staple — and once you make it, I think it will become a regular in your kitchen too.

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white bean stew

Ingredients

  • 500 grams of chicken cut into cubes
  • ½ cup olive oil
  • 2 onions diced
  • 5 garlic cloves finely diced
  • 3 teaspoons Bharat spice (see notes below)
  • 680 ml of passata sauce
  • 400 ml of water
  • 2×400 grams cans butter beans
  • salt to season
  • 1 cup chopped coriander fresh
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Notes from Rouba

  • Traditionally, this recipe is made with dry white beans — canned butter beans are a brilliant shortcut that work just as well.
  • Baharat is a Middle Eastern spice, also known as 7-spice. You’ll find it at Middle Eastern grocery stores and most supermarkets. If you can’t track it down, allspice or 5-spice makes a good substitute. You can also download my homemade baharat blend here.
  • You can make this stew the day before — it actually tastes even better the next day once the flavours have had time to settle.
  • Leave out the chicken to make it fully plant-based. The beans provide plenty of protein and the dish is just as satisfying.

Method

Step 1. Sauté and Simmer

Heat the olive oil in a large pot over medium heat. Add the diced onion and garlic and sauté until softened and lightly golden. Add the chicken and bharat spice and stir well, cooking for approximately 2-3 minute until everything is well combined and fragrant. Pour in the passata sauce and water, stir to combine, and bring to the boil. Reduce the heat to low and simmer for 15 minutes.

Step 2. Add the Beans and Finish

Add the rinsed butter beans to the pot and season with salt. Continue to simmer over low heat for approximately 15 minutes, or until the sauce has thickened slightly and the beans are warmed through and tender. Stir through the fresh coriander just before serving.

A Few Things You'll Want to Know

Can I make this stew without meat?
Absolutely. Simply leave out the chicken and follow the same method. The butter beans are filling and nutritious on their own, and the spiced passata sauce carries all the flavour. It makes a wonderful plant-based dinner.

What is Bharat spice or 7-spice?
Baharat is a Middle Eastern spice blend that typically includes a mix of warming spices like allspice, black pepper, cinnamon, coriander, cloves, cumin and nutmeg. You will find it at Middle Eastern grocery stores and most large supermarkets. If you are in a pinch, allspice or 5-spice are the closest substitutes. I also have my own homemade baharat blend that you can download here — it is the one I use in this recipe and so many others on the site.

Can I use dried white beans instead of canned?
Yes — traditionally this stew is made with dried white beans that have been soaked overnight and cooked until tender before being added to the sauce. Canned butter beans are a great time-saving option that gives you the same result with far less effort.

What do you serve this with?
My favourite way to serve this is over a big bowl of vermicelli rice pilaf — the rice soaks up all that beautiful sauce. It is also lovely with crusty bread or Lebanese flatbread on the side.

Can I make this ahead of time?
Yes, and I actually recommend it. This stew is one of those dishes that tastes even better the next day. Make it ahead, store it in the fridge in an airtight container, and simply reheat gently on the stove before serving.

White Bean Stew

Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Servings: 8
Ingredients Method

Ingredients
  

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

Method
 

Step 1. Sauté and Simmer
  1. Heat the olive oil in a large pot over medium heat. Add the diced onion and garlic and sauté until softened and lightly golden. Add the chicken and bharat spice and stir well, cooking for approximately 2-3 minute until everything is well combined and fragrant. Pour in the passata sauce and water, stir to combine, and bring to the boil. Reduce the heat to low and simmer for 15 minutes.
Step 2. Add the Beans and Finish
  1. Add the rinsed butter beans to the pot and season with salt. Continue to simmer over low heat for approximately 15 minutes, or until the sauce has thickened slightly and the beans are warmed through and tender. Stir through the fresh coriander just before serving.

Sahtan - Enjoy in Good Health

ChickenDairy FreeGluten FreeMake Aheadstews

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One Response

  1. Just YUM! Have made this stew many times and it’s just so delicious and easy for us busy mums! Thanks Rouba

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Creating magic and happy memories with food are my gift for you!
xx Rouba

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