A delicious one pot Lima bean stew simmered in tomatoes, flavored with garlic and cilantro and heated with a kick of cayenne pepper to boost flavors. An easy meal with minimal washing up. Seriously, can’t be easier to make and so flavorful.

Fasolia Areeda Bil Zeit, Vegan Lebanese Style Lima Bean Stew

Beans are a staple around the world, and every culture has their unique way of making them. Growing up,  “Fasolia Areeda Bil Zeit/ Vegan Lebanese Style Lima Bean Stew”often graced our lunch table. While there is a great tasty meat-based “bean stew” in Lebanon, luckily you still can make a meatless version of it and be as delicious.   “Fasolia Areeda Bil Zeit” is a comforting dish that packs the wonders of the Mediterranean flavors, including olive oil, garlic and tomatoes.

Fresh Lima beans are a seasonal delight that are generally available in October and November; they are rich in nutrients and are a great source of fiber, high in potassium, folate, copper, iron and magnesium, and are low in calories. They are full of healthy complex carbohydrates and are loaded with antioxidants. Their starch buttery texture with their creamy delicate flavor take them, in my opinion, to the top list of comfort food. Not only they are delicious, but also cook up in no time – worth looking for when they are in season.

The earthy flavor of lima beans is the perfect foil to the bright flavor imparted by garlic and cilantro, and a  pinch of cayenne pepper lends a welcome brightness to the humble “Lima Bean Stew”.

How to make fresh or frozen lima beans stew, Fasolia bil zeit?

Since we are using fresh or frozen lima beans no need to soak the beans, place them in a large pot of water and bring to a boil, skim the scum on the surface as it appears, reduce heat to low and cook just for 5 minutes, drain and get rid of the water. The reason why we drain the water is to avoid flatulence; beans contain a high amount of complex sugar, where sometimes the body has trouble breaking them.

Heat olive oil in a deep skillet or pot, add the garlic and cilantro and sauté for a couple of seconds.  Add the diced tomatoes and season with a pinch of salt, cook over high heat, stirring frequently until the tomatoes soften. Add the drained lima beans and stir to homogenize the mixture. Stir in the tomato paste and water. Bring to boil, reduce heat to low, cover up and simmer for about 30 minutes, allowing the lima beans to cook through and the tomato sauce to thicken more. Adjust salt to your taste preference, add cayenne pepper, this is optional, but highly recommended.

Can I use dried lima beans instead of fresh?

Absolutely yes, though the process requires some planning:  Soak overnight 2 cups of dried lima beans in 8 cups of water. drain the beans and cover with water and cook over high heat, skimming the scum as it appears; reduce heat to low, cover up and cook over low heat for about 1  1/2 hours, or until the beans are cooked through. Drain and cook as mentioned in the recipe.  The only crucial issue is to cook the beans slow and low until tender and  creamy but not mushy. If you don’t want to cook fresh, frozen or dried beans. I would suggest using a 28 oz/800 g canned lima beans, and the taste would still be o.k.

Can I use different types of white beans?

The foundation of the recipe works with any type of beans, cannellini beans are often used as well to make this dish, though different in shape, texture and flavor, still the result is satisfying, but Lime beans are my favorite here.

Enjoy it as a side or an appetizer, though you will be very happy to eat a bowl of “Fasolia Bil Zeit” as a main accompanied with rice or Lebanese/ pita bread. Serve it with radishes and a squeeze of fresh lemon juice to balance the flavors, optional but recommended.

Ingredients:

• 1 kg /2 lb  4 oz fresh large lima beans, frozen can be used as well, if frozen no need to thaw before cooking
• 1 large garlic head, crushed
• 1 cup of cilantro, finely chopped
• 3 large fresh ripe tomatoes, peeled and diced
• 1 tablespoon tomato paste
• ¼ cup olive oil
• Cayenne pepper optional, but highly recommended
•  Salt to taste
• 4 cups water
• 1 lemon, optional

Directions:

1. Place the Lima beans in a large pot of water and bring to a boil, skim the scum on the surface as it appears, reduce heat to low and cook just for 5 minutes, drain and get rid of the water. The reason why we drain the water is to avoid flatulence; beans contain a high amount of complex sugar, where sometimes the body has trouble breaking them.
2. Heat olive oil in a deep skillet or pot, add the garlic and cilantro and sauté for a couple of seconds.
3. Add the diced tomatoes and season with a pinch of salt, cook over high heat, stirring frequently until the tomatoes soften.
4. Add the drained lima beans and stir to homogenize the mixture. Stir in the tomato paste and water. Bring to boil, reduce heat to low, cover up and simmer for about 30 minutes, allowing the lima beans to cook through and the tomato sauce to thicken more.
5. Adjust salt to your taste preference, add cayenne pepper to the stew, optional, but highly recommended.
6. Add a squeeze of lemon juice upon serving, enjoy with Lebanese bread or rice and  some radishes.

If you make this recipe, leave a comment below or share your pictures on Facebook! I would love to see your creations!Hashtag them #Hadia’s Lebanese Cuisine

Looking for more enticing Mediterranean flavors? Check these two popular recipes on Hadia’s Lebanese Cuisine!

My Mom’s Lebanese Moussaka:

 Loubia Bzeit 

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