This dish is perfect for those who love beans! Fasolia is a dish made with kidney beans, tomato paste, and other yummy spices. It tastes great over rice. Traditionally, fasolia is cooked with hard beans that are soaked overnight but with Eva’s busy schedule, she found that using canned beans was much quicker and just as delicious!


2 cans of kidney beans or your bean of preference (15.5 ounces each)
1 medium onion
2 garlic cloves
A pound and a half chuck beef cut into chunks
Tomato paste
Olive oil


1. In a medium sized pot, on medium high heat, heat 2 and a half tablespoons of olive oil

2. Add diced onion and garlic to hot oil and sauté for around 3-5 minutes until wilted or golden (your choice)

3. Once onion is wilted or golden, add meat, 1/4 teaspoon of pepper, 1 teaspoon salt, 1 teaspoon of allspice and toss. Cook meat for about 15-20 minutes, don’t mind the meat drippings, if meat is cooked, add drained and rinsed kidney beans and toss together

4. Once beans and meat start to boil together add 5 cups of water (if you would prefer it to be less soupy and more thick add 4 cups of water)

5. Stir and bring to boil

6. Once boiled, simmer and cover for 15 minutes, stir halfway through and crack open top for remaining time

7. After 15 minutes, uncover and add 3 tablespoons of tomato paste and mix in, partially cover for another 15-20 minutes

8. Start rice or Eva’s riz bil sh’arieh


Source: Eva’s Lebanese Cooking

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