Fasolia White Bean Stew: A Home-Style Recipe
Meals & sides · Makes 6 servings · Published October 22, 2026
This meat-free fasolia uses cooked white beans for a practical weeknight stew. Garlic and tomato give it depth without a long simmer.
A home-style variation, not our shop’s formula. These recipes have not been kitchen-tested by Syrian Sweets of America. Check ingredient labels for allergens and kosher suitability.
Ingredients
- 2 cans white beans, 15 oz each, drained
- 2 tbsp olive oil
- 1 chopped onion
- 4 minced garlic cloves
- 2 tbsp tomato paste
- 1 can crushed tomatoes, 14 oz
- 1 1/2 cups vegetable broth
- 1/2 tsp cumin
- 1/2 tsp salt, plus to taste
- 2 tbsp chopped cilantro
Method
- Cook onion in oil over medium heat 6–8 minutes until softened. Add garlic and cook 30 seconds.
- Stir in tomato paste and cumin, cooking for 1 minute. Add tomatoes and broth and simmer 10 minutes.
- Add beans and simmer gently another 15–20 minutes until sauce thickens. Taste and season with salt.
- Finish with cilantro and serve over rice. Cool leftovers in shallow containers, refrigerate within 2 hours and use within 3–4 days.
A better result
Canned beans are already cooked; a hard boil can break them apart. Keep the simmer gentle for whole beans.
Serve it together
Pair with vermicelli rice and a crisp salad. Order fasolia as a warming prepared meal or side.
Prefer it ready to serve?
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