April 17, 2025

Al-Fasulya Al-Naashifuh (الفاصوليا الناشفة) – Dry Bean Stew with Meat

This dish, Al-Fasulya Al-Naashifuh, is a slow-simmered stew made with tender meat, tomatoes, garlic, and dry navy beans — a classic that speaks of home, warmth, and tradition. It’s a staple in Hijazi kitchens, where the scent of caramelized onions and rich tomato sauce fills the air. My grandmother Khadija often made it on quiet afternoons, letting it bubble gently until the flavors came together like a quiet symphony. Her secret? Time — and love.

Al-Fasulya Al-Naashifuh (الفاصوليا الناشفة) – Dry Bean Stew with Meat

Al-Fasulya Al-Naashifuh is a hearty and traditional Hijazi stew made with tender lamb or beef and soft navy beans, simmered in a rich tomato base infused with garlic and spices. This dish is a comforting one-pot meal that brings together the warmth of homemade flavors passed down through generations. Best served with rice or warm bread, it’s perfect for family gatherings or cozy weeknight dinners.

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Prep Time 15

Cook Time 1 30

Total Time 1 45

Course Main Course

Cuisine Mediterranean

Calories 400 kcal

Ingredients

1 cup dried navy beans soaked overnight
500 g lamb or beef stew-cut (preferably lamb)
1 medium onion chopped
3 garlic cloves minced
1 tsp black pepper
2 tsp salt adjust to taste
2 cups blended fresh tomatoes
2 tbsp olive oil
3 cups water more if needed

Instructions

Soak beans overnight or for at least 12 hours. Drain and rinse.
In a large pot, sauté meat with onion, garlic, salt, and pepper in olive oil until browned.
Add the blended tomatoes. Let it simmer for 10–15 minutes until thickened.
Pour in the water and cook the meat until almost tender (about 40–60 mins).
In a separate pot, boil the soaked beans in salted water until soft but not mushy.
Drain the beans and add them to the meat stew. Let everything simmer until the sauce thickens and the beans are tender.
Rest the stew for 10 minutes off heat before serving.