Fasolia

Fasolia is the white bean stew that appears all over the Levant in winter, and Jordanian homes simmer it with lamb or beef until the beans are creamy and the broth is rich. It is a dish of patience and pantry staples, the kind of meal that fills a cold house with warmth and good smells. Like most bean stews, it is even better the next day — if it lasts that long.

Butter-soft beans in a rich tomato broth

The beans cook until they are creamy inside but still hold their shape, soaking up the tomato broth and the deep flavor of the lamb. Garlic, coriander, and a hint of allspice warm the pot, and a swirl of olive oil at the end brings everything together. It is ladled over rice or eaten with crusty bread, and a squeeze of lemon brightens each bowl. Serve it steaming, with a simple salad and plenty of bread for the sauce.

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