Fasolia Yabsa, which literally translates to "dry beans" is one of the most classic iraqi dishes. It's made up of tender lamb or veal, white kidney beans (also called cannellini beans) and tomato sauce and served over rice. It is known to be an "everyday" dish. As in, we would cook this as a weekday meal for the family (not necessarily for occasions/parties). But it's such a special "everyday" dish, full of flavour and nutrition, and surprisingly so easy to make with a few of my tricks.

How to make Fasolia the Iraqi way
The star flavours in this dish are the white beans (obviously), the meat, the onions and the tomato sauce. It's a really simple dish but when the ingredients all simmer together, it's really delicious. The white beans are so nutritious and pack a lot of protein, and they have such a deep umami flavour. If I'm using dry beans, I typically use my Instant Pot to cut down cooking time, or you can use any pressure cooker. This is how it goes:
- Start by soaking the dry beans overnight in water (this takes 2 minutes! more on why I use dry beans below)
- For the meat, you can use lamb, veal, or beef. I found that using veal is best since it's usually more tender than beef, and I also use lamb from time to time. Beef can be used too but generally yields a tougher consistency. The meat can be in small cubes or larger pieces, and the amount can be adjusted based on how many people you are serving. Generally speaking, a small amount of meat is added to add flavour to the stew, so you don't need to add a lot. The Fasolia beans are the star here! Make sure you season the meat with salt and pepper and sear on all sides.
- Add the diced onions and continue to cook it with the meat for a few minutes
- Add tomato paste, salt and pepper and caramelize the tomato paste to give it extra flavour. You can also use tomato sauce and adjust the liquid accordingly, but I find that using tomato paste gives me more control with how thick/thin I want it to be. Everyone has different preferences for this.
- Add the Fasolia or white beans along with the water and pressure cook for about 8 minutes if you're using an Instant Pot or pressure cooker. Otherwise you can boil the beans for 1-2 hours until tender
- Check the seasoning and adjust the water level by simmering it for 10-15 minutes. The simmering process is important as it'll help you either thicken your stew (by adding more tomato paste and/or boiling off some water) or thin it out by adding a bit more water. Taste it until it's perfect and you're done!
Dry white beans vs. canned white beans
You can definitely use canned beans in this Fasolia recipe. Simply rinse them out and add them to the pot after you follow the same recipe steps, but you won't need to cook them for long. They will need about 30 minutes to simmer. I do this a lot if I've forgotten to soak the beans! And sometimes you just need a quick meal on the table - I totally get it. This would also be a good solution if you don't have a pressure cooker.
If you have an Instant Pot or pressure cooker, I do recommend trying it with the dry beans, they really do taste better in my opinion, and the soaking takes 2 minutes if you remember to do it the night before.
How to make this dish vegetarian
Often times, to cut down our meat consumption, I will make Fasolia vegetarian. Simply skip the meat and add another onion to get more flavour into the stew. Also use vegetable broth instead of the water, or replace half the water with vegetable broth. You will have to reduce the amount of salt, because you don't have meat in there and also depending on the type of broth you're using. It will still taste so good!
How to serve Fasolia
Fasolia is best eaten with a serving of white rice, and a side of salad. In Iraq, we actually like to serve it with some green onions on the side, and I LOVE it that way. You simply take a spoonful of the rice and Fasolia, then you bite into the green onion. So good! You can also eat it as if its a chilli with a crusty piece of bread, too.
If you make this Fasolia, you have to let me know by leaving me a comment and a rating below! I absolutely love hearing what you guys have to say. 🙂
For more Middle Eastern recipes, check out:
Fasolia Yabsa (Iraqi White Bean Stew)
Ingredients
- 2 cups dry white beans
- 0.5 to 1 kg diced boneless stewing veal amount per preference. see notes
- 2 onions roughly 2 cups when diced
- 2 tablespoons vegetable oil
- 5 tablespoons tomato paste
- 2 and ¼ teaspoons salt
- ½ teaspoon black pepper
Instructions
- 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
- Season the meat with ½ teaspoon of salt and ¼ teaspoon black pepper
- 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
- Meanwhile finely dice the onions, then add them to the pot and continue to cook for 5 minutes. Add ½ teaspoon of salt to help the onions cook down
- Add 5 tablespoons of tomato paste and stir with the onions and the meat, allowing it to caramelize for 2-3 minutes
- Add the drained beans along with 5.5 cups of water, 1 and ¼ teaspoon salt, and ¼ teaspoon pepper. Mix everything together
- 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
- 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
- Serve with white rice, salad, and some yogurt and enjoy
Notes
- Veal is what I commonly use in this stew, however, you can use stewing beef, lamb chops, or even chicken pieces. It's versatile!
- To make this vegetarian, use an extra onion and replace the meat broth with vegetable broth. You will have to reduce the amount of salt used, so adjust it to your taste.
Comments
I want to make this recipe with lamb shanks, Amina have you tried it this wasy? because it's the only meat that 's turning out tender when I cook it 😃 I don't know is it me or it's just that I can't find good meat 🙁
Great dish, yet once again! However, when you do it on the stove top, it takes about 3 1/2 hours to get those beans tender, boiling them. I added a little bit of cumin and some dried hot chili peppers….delicious! Thank you.
Hi I'm a south east asian girl with an iraqi heritage husband. most of the iraqi food i tried are from my MIL. she makes this whenever we visit and clearly for the older generation, they do not give exact recipes/measurements. I'm so glad i found your recipe. it tasted the way i remember it at my MIL's house. i was surprised there was no use of any spices to this dish but turned out it tasted extremely well! the rich aroma of the lamb juices in the stew, very nice! i cant wait to try more iraqi recipes!
Hi Jo! This is so nice to hear. and I agree, lots of people are surprised by the lack of spices in some Iraqi recipes but the depth of flavour that's achieved. I'm so glad you enjoyed it!
This was amazing! Brought me back to my Chaldean friend’s mom’s stew. Wish I would have read more carefully that the stovetop version takes much longer but it was worth the wait.
So glad this brought back memories for you Austin! Thanks for sharing 🙂
I named my daughter Aminah because when I was pregnant all I wanted was amina’s recipes 😂. I’ve tried so many since and they’re all so simplified and amazing.
If you’re wanting to try middle eastern food but not wanting the over complicated recipes that have some authenticity, definitely recommend.
Thank you for easing my cravings and helping my little Iraqi princesses stomachs fill fulfilled at dinner time as mama hasn’t been able to meet bibi’s cooking standards. Now I feel as tho I can compete haha!
Chloe, this is the sweetest message ever! Almost brought me to tears. It makes me so happy to know that your beautiful family is benefiting from the work I post on here. I hope little Aminah is always well fed and satisfied! 🙂
Loved it! Made this with Quzi and its amazing, I add a portion of the broth and meat from making the lamb in Quzi and its delicious. My Iraqi brother-in-law told me to add 2 dried limes to the instantpot before starting and it was really good! Ive made it both ways but the added lime is a hit in my family. 🙂
That's so awesome to hear, I'm really glad you enjoyed it! Adding the dried limes I'm sure made it taste amazing. 🙂
This was so good! I'm lebanese and it came out just the way my teta cooks it in 1/4th of the time! I began it when I came home from work and it was done in just under an hour. My husband and brother-in-law loved it and ate almost the entire pot!
That is so so wonderful to hear! I love knowing that the recipe made the job quicker/easier. Thanks Amy!
Delicious and smells like home and a mother’s hug. I’m an Iraqi, and this is the exact way to make it, some people would say may be add a squeeze of Lemon. Or may be place the lemons halves next to it. perfect Amina alsaigh 🫶
Thanks so much Rula! I am so glad you approve as an Iraqi haha
So simple and delicious!! Thank you!
You're very welcome! Thanks for the feedback 🙂
Assalamualaikum,
May I know the measurements of the cup? Is it using American measurements?
Yes you can use american cup measurements.
Thanks Amina! I've been trying to get a taste of my mom's cooking since I'm living in a different city away from home for the first time. This recipe is perfect, will try it out this weekend 🙂
You're very welcome Fatima 🙂
I adore Middle Eastern food, Amina, and have now tried two of your recipes, both of which have become regular dishes. I didn't expect this one to work, but it did...and, though simple, it was stunning! It makes a huge amount, so I froze half of it, and it was just as good later.
I love your website, and cannot wait to try Chicken Machboos. Thank you so much!
X Michael
Hi Michael! Thanks so much for the feedback, glad to hear that my recipes are loved in your home. I agree - the Fasolia recipe is super simple, but that's almost the best thing about it. You'll love the chicken machboos - let me know how that goes 🙂
This is one of my favorite recipes from Amina…I have many favorites from her though!
I leave out the meat, since I’m plant based/vegan and every time I’m so amazed at how delicious this dish is!
I love it over Basmati rice, but over a baked potato (yum!) or alongside mashed potatoes…all delicious! It even is a great topping for nachos!
You really need to make this dish!
My husband is from Iraq and so I’ve learnt many Iraqi recipes, honestly my favourite international cuisine. I love to make this with beef magi cubes and also tried a variation that adds 1-2 mini peppers (not the spicy kind, either red, orange or yellow thumb size peppers, I just throw it in whole before turning the instant pot on and it adds some depth and the lucky one gets the pepper! Thank you!
So hearty and comforting! I'm loving all the traditional Iraqi recipes you are putting out! Keep them coming!
You mention meat broth but in the recipe you add only water. Did I misunderstand and thought you were suppose to use meat broth where the water is used?
Hi Vanessa! Yes so the broth will start off with water but because we are pressure cooking the meat with water as well as the beans, we are essentially creating a meat broth 🙂 Hope that makes sense!
Thank you Hiba - glad you're enjoying the Iraqi food. I'll definitely keep sharing 🙂
This is such a flavorful and comforting dish served with white rice, it can't be beat!
I've always added cumin, garlic and fresh cilantro to this dish. I'm amazed at the simplicity of Iraqi cuisine's flavours in contrast to other middle eastern recipe variations. Lovely recipe, as usual, Amina
Loved this, thanks for sharing.
I grew up eating this dish nearly every Friday night in fall and winter. We were vegetarian so beans were a large part of our diet. I was pleased to discover my Iraqi husband also grew up eating this and loves it as much as i do.
I was a bit surprised that he objected to my use of spices in this. I nearly use a little cumin, garlic, and coriander in almost every savory dish i make. He insisted that onion, salt and pepper were the only seasonings "permitted" in this dish. LOL
Your recipe confirms his claim. But i find it quite bland this way, particularly if it is made without meat. Also, when i make it without meat i fry the onions in a good amount of ghee/saman/zibda. Without the fat from the meat you need to add a nicely flavored fat to do his dish.
Karima - that is hilarious! Yes - in Iraq most of our stews are only flavoured by the vegetable and onion/salt/pepper and the meat broth is very important, absolutely. We do use a lot of pomegranate molasses in other stews (like Bamia) but not this one. Are you Lebanese by the way? I noticed that a lot of Lebanese people add the cilantro and garlic. It's funny how our palate is shaped by how we ate in our childhood - I am like your husband and can't imagine this stew with anything else, haha! For cooking it vegetarian, I also increase the amount of onions as I find that adds a nice depth, and I love the tip about the fats. Thanks for sharing, brought a smile to my face. 🙂
This has been one of my favorite weekly dishes lately! It’s so hearty and flavorful. I enjoy having it over rice, with warm naan or over potatoes.
So good to hear about all the different ways you're enjoying Fasolia! Thanks for the review! 🙂
Has anyone tried this recipe with boneless and sinless chicken breast pieces?