Fasolia Yabsa (Iraqi White Bean Stew)
This dish is the ultimate Middle Eastern comfort food. Fasolia yabsa, which means dry beans, is a delicious stew made with meat broth, white beans, and tomato paste. It's served with rice and packs so much flavour. A must try Arabic classic!
- Prep time
- 10 min
- Cook time
- 40 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 cups dry white beans
- 500 g diced boneless stewing veal (amount per preference, use up to 1 kg, see notes)
- 2 onions (roughly 2 cups when diced)
- 2 tablespoons vegetable oil
- 5 tablespoons tomato paste
- 2 1/4 teaspoons salt
- 1/2 teaspoon black pepper
Instructions
- 1
Start by soaking the white beans in a bowl overnight in 5 cups of water. They should roughly double in size the next day and yield close to 4 cups of beans
- 2
Season the meat with 1/2 teaspoon of salt and 1/4 teaspoon black pepper
- 3
Add the vegetable oil to the instant pot (or a regular pot if you're using stovetop directions) along with the meat and sear for 5-6 minutes on sauté mode, flipping on all sides until browned
- 4
Meanwhile finely dice the onions, then add them to the pot and continue to cook for 5 minutes. Add 1/2 teaspoon of salt to help the onions cook down
- 5
Add 5 tablespoons of tomato paste and stir with the onions and the meat, allowing it to caramelize for 2-3 minutes
- 6
Add the drained beans along with 5.5 cups of water, 1 and 1/4 teaspoon salt, and 1/4 teaspoon pepper. Mix everything together
- 7
Pressure cook on high for 8 minutes. If you're using the stovetop, boil everything for 1 to 1.5 hours until meat and beans are tender. You may need to replenish the water as the level goes down, so check on it every 20 minutes or so adjust
- 8
Manually release the pressure and open the lid. Check the stew for seasoning and simmer it for 10-15 minutes on sauté mode. This step will help thicken the stew broth and balance all the flavours
- 9
Serve with white rice, salad, and some yogurt and enjoy