Fasoulia bil Zeit
White beans simmered low and slow with ripe tomatoes, garlic, olive oil, and a curl of lemon — a pantry-staple dish of exceptional depth that proves Lebanese vegetarian cooking needs no apology.
Cook this hands-free
All 214 Sofra recipes are free in the app. This one includes step-by-step English voice narration, hands-free Cooking Mode, and the original oud music by Charbel Rouhana.
Get Sofra on Google Play →Ingredients
- 300 g, soaked overnight dried white beans (cannellini or navy)
- 3 medium ripe tomatoes, chopped
- 1 large yellow onion, diced
- 4 cloves garlic cloves, sliced
- 5 tbsp olive oil
- 1.5 tbsp tomato paste
- 1.5 tsp salt
- 0.5 tsp black pepper
- 2 tbsp lemon juice
- 0.25 cup, chopped fresh coriander (cilantro)
Instructions
- Drain and rinse soaked beans. Place in a pot, cover with fresh cold water by 5 cm, and bring to a boil. Reduce heat and simmer 45–60 minutes until just tender but not falling apart. Drain and reserve 1 cup cooking liquid.
- In a wide heavy pan, warm 4 tbsp olive oil over medium heat. Add the onion and cook, stirring occasionally, 10 minutes until softened and lightly golden.
- Add the garlic slices and cook 2 minutes until fragrant. Add tomatoes and tomato paste, stir well, and cook 8–10 minutes until the tomatoes collapse into a sauce.
- Add the cooked beans to the tomato sauce. Pour in enough reserved bean liquid (or water) to just cover. Season with salt and black pepper.
- Simmer uncovered 15–20 minutes, stirring occasionally, until the sauce thickens and coats the beans. The dish should be saucy, not soupy.
- Remove from heat. Squeeze lemon juice over, scatter coriander, and drizzle with remaining 1 tbsp olive oil.
- Serve warm or at room temperature with crusty bread or pita. Excellent alongside raw onion and olives.
Hear every step read aloud
Step-by-step voice narration guides you hands-free. Faten's Idlib recipes carry her own Syrian-Arabic narration. Charbel Rouhana's original oud plays during Cooking Mode.
Get Sofra on Google Play →Frequently Asked Questions
What is Fasoulia bil Zeit?
White beans simmered low and slow with ripe tomatoes, garlic, olive oil, and a curl of lemon — a pantry-staple dish of exceptional depth that proves Lebanese vegetarian cooking needs no apology.
Where is Fasoulia bil Zeit from?
Fasoulia bil Zeit comes from Lebanese Mountains. Sofra documents this recipe as part of its 214-recipe Lebanese and Syrian heritage collection, including 49 dishes from Idlib province.
Is Fasoulia bil Zeit vegetarian or vegan?
As written, Fasoulia bil Zeit uses only plant-based ingredients, so it is suitable for both vegetarian and vegan diets. Always double-check the full ingredient list against your own dietary needs.
What can I use instead of dried white beans (cannellini or navy) in Fasoulia bil Zeit?
The dried white beans (cannellini or navy) called for here is part of the traditional recipe and gives Fasoulia bil Zeit its authentic character, so keep it if you can. If you must substitute, choose the closest equivalent you have on hand and adjust to taste — the dish will shift slightly from the traditional version but still work. The Sofra app lists the full ingredient set and sourcing notes.
What do I serve with Fasoulia bil Zeit?
In a Lebanese mains spread, Fasoulia bil Zeit is typically served with rice or warm flatbread, a simple salad such as fattoush or tabbouleh, and pickles or yogurt on the side.
Can I make Fasoulia bil Zeit ahead, and how do I store leftovers?
Yes — leftovers keep well stored in an airtight container in the refrigerator for a few days. Reheat gently (or bring to room temperature for cold dishes) and taste to adjust seasoning before serving. Dishes with fresh herbs or dressing are freshest the day they are made.