Fassoulieh, or Great Northern Bean Stew

fassoulieh by the kosher foodiesThis is a classic Syrian dish. We often eat it on Shabbat, but really it’s the perfect weeknight dinner. It’s a make ahead meal, so you can make it on a weekend, pop it in the fridge, and heat it up, make rice and a salad or simple roasted veggie, and dinner is ready!

Growing up, we actually made a version of this with potatoes and without meat. I remember eating it at my grandma’s house all the time. It was much thinner, but had that same taste from the cinnamon and tomato paste.

fassoulieh by the kosher foodies

fassoulieh by the kosher foodies

One thing I think we are missing out on is tomato paste in tubes. I seem to always open up a new can and never finish it.

Fassoulieh, adapted from Deal Delights.

See our other fassoulieh recipe, which is quite a bit different than this one.

fassoulieh by the kosher foodies


  • 1 pound flanken
  • 2 tablespoons olive oil
  • 1 small yellow onion, chopped
  • 2 cloves garlic, chopped
  • 2 quarts chicken or beef stock
  • 1 pound (a bag) dried great northern beans
  • 2 tablespoons salt
  • 1 teaspoon black pepper
  • 1/2 teaspoon cinnamon
  • 2 tablespoons tomato paste


1. In a large dutch oven, heat the oil over high heat.

2. Sprinkle the meat with salt and pepper and brown on both sides. Remove from heat.

3. Reduce heat to medium and add the onions and garlic to the pot, cooking until softened, about 10 minutes.

4. Return the meat to the pot, along with the beans, broth, tomato paste, spices, salt, and pepper.

5. Turn the heat up to high until boiling.

6. Turn to a simmer and cook for 2 hours, stirring occasionally and adding liquid (either broth or water), if looking dry. Alternatively, put it in a 300 degree oven.

7. Serve with brown rice.

My secret to amazing stews? This pot:  Not kidding. I love it and I love how easy it is to cook in. I have one for meat and one for dairy, and use them each all winter for almost all my cooking.

  • Wow, this is. Dry much like a recipe my cousin used to make. No cinnamon but all the other ingredients. I make it too, and add carrots. So good for the winter.

  • Very much like a recipe my cousin used to make. I hate that automatic spell checker, but I ought to look before I click send.

  • LilMissCakes

    This sounds amazing! I also have that tomato paste issue…but it’s still worth using!

  • Sina

    Love this, I make something similar but with chicken instead. I love one pot (cast iron!!) meals.

  • stacy

    how’d you get it so thick? mine always turns out so soupy!

    • I cook it for a long time and use a whole bag of beans instead of a half. steph has that same issue!

  • Sarah Klinkowitz

    This looks amazing. I happen to love Northern Beans (even though they don’t love me too much!) and I love the idea of cinnamon in the mix!

  • Bat-el Miller

    wow this meals looks like it would be perfect comfort food for this freezing cold winter!!! I must try this next week when the tempreture drops even more :((( thanks for the recipe.

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