Fasoulia (Beans with Meat and Tomato Sauce)


  • 2 cups dried beans
  • 1 pound meat (chuck roast, lamb shoulder chop or lamb shank)
  • 1/2 medium onion, minced (optional)
  • 3 cloves garlic, minced
  • 1 teaspoon salt, more to taste
  • 1/2 teaspoon allspice
  • 1 (8 oz) can Hunts tomato sauce
  • 1 tablespoon tomato paste


  • Soak the beans overnight or using the quick soak method.
  • For the Meat: If using a lamb chop, cut the meat off the bone and into small chunks, discarding the fat. If using a lamb shank, cut the bone in half so it cooks faster. If using beef, cut it into small chunks.
  • Heat olive oil in a large pot. Add the meat, lamb bones and spices and sauté until browned, approximately 10 minutes.  It might take a while for all the moisture to evaporate and browning to occur.
  • Once the meat is browned, add the onion and cook for a few minutes. Add the garlic and cook until fragrant.
  • Add the beans, and enough water to reach about an inch over the beans. Cook until the meat is very tender and the beans are cooked through, approximately 1 1/2 hours.
  • Once the beans are tender, add the tomato sauce and the tomato paste. Taste and adjust for salt. 

Serve over Rice Pilaf.

Rating: 5 out of 5.

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