Middle Eastern Lima Bean Stew (Yakhnet Fasoulia)

This comforting Middle Eastern dish, known as Yakhnet Fasoulia, features tender lima beans simmered in a tomato-garlic sauce with fragrant spices. It’s often served with rice or warm flatbread, making it a hearty and wholesome vegetarian meal, though some versions also include lamb or beef.

Ingredients

• 2 cups cooked lima beans (or 2 cans, rinsed & drained)
• 2 tbsp olive oil
• 1 onion, finely chopped
• 3 garlic cloves, minced
• 2 tbsp tomato paste
• 2 large tomatoes, diced (or 1 can crushed tomatoes)
• 2 cups water or vegetable broth
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1/2 tsp paprika
• Salt and black pepper, to taste
• Juice of 1/2 lemon
• Fresh parsley, chopped (for garnish)

Directions

1. Heat olive oil in a large pot. Add chopped onions and sauté until soft.
2. Stir in garlic and cook for 1 minute until fragrant.
3. Add tomato paste and stir well, letting it caramelize for 2–3 minutes.
4. Add diced tomatoes, water (or broth), cumin, coriander, paprika, and salt. Simmer for 10 minutes.
5. Stir in the cooked lima beans and let simmer for 20–25 minutes until the sauce thickens and flavors meld.
6. Adjust seasoning with salt, pepper, and lemon juice.
7. Garnish with fresh parsley and serve hot with rice or pita.

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