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Fasoulia with Lebanese Rice Pilaf

I recently shared this 30 minute meal on my Instagram Stories and people were SO excited. It is easy to make and packed with flavor.

This dish is a stew of cannelloni beans (also made with fresh green beans or kidney beans), tomatoes, cilantro onions and garlic and is served over a Lebanese style rice pilaf. It is delicious, vegetarian and nutritious.

My mom made this dish regularly when we were growing up and still makes it today. There are many variations and everyone has their own take on it. Some add beef (simply sear the stew meat and then proceed with the onions and garlic), others add different spices and vegetables. I use canned beans in my recipe and I prefer the Simple Truth Organic, but dried beans also work great!

The rice pilaf is made with vermicelli noddles and olive oil. You can do this with the fat of your choosing; ghee is amazing! Many also top the pilaf with toasted pine nuts and almonds… yum!!!

To make the recipe even easier, I chop my onions and garlic in the food processor. I start the sauté and rinse the food processor and chop the cilantro in there too!

Fasoulia with Lebanese Rice Pilaf

Servings 6


Lebanese Rice Pilaf

  • 2 tablespoons extra virgin olive oil
  • 2 cups rice (I use brown rice)
  • 3/4 cup vermicelli noodles
  • 1 teaspoon kosher salt


  • 3 (15) oz cans cannellini beans drained and rinsed well
  • 3 tablespoons olive oil
  • 1 cup diced onion
  • 2 tablespoons finely chopped garlic
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cinnamon
  • 2 teaspoons kosher salt
  • 2 15 oz cans diced tomatoes salt free
  • 1 cup finely chopped bell pepper optional
  • 1 bunch cilantro, chopped
  • 1/2 cup water


Lebanese Rice Pilaf

  • In a pot, heat olive oil on medium heat and add in the vermicelli noodles.
    Brown the noodles, then add the rice and stir in the pot for a minute. Add the water and salt and bring to a boil. Once at a boil, reduce heat to low and place lid on the pot. Cook for 28-30 minutes, until tender. 


  • In a large pot, heat olive oil. Add the chopped onions and garlic. Sauté on medium heat until fragrant and add the bell pepper. Add the salt, ground cumin, coriander and cinnamon. 
  • Add the diced tomatoes and bring to a boil. 
    Reduce heat and add beans and water. Simmer for 15-20 minutes and taste for seasoning. Stir in the cilantro. 
    Serve over rice and Enjoy! 

Make this recipe? Make a different variation? I’d love to see! Tag me using #CreateAmandasPlate or #Amanda

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