Ultimate Lebanese Bean Stew Recipe

The scent of garlic and cilantro sizzling in olive oil instantly transports me back to my family’s kitchen table, where comfort food always meant something simmered slowly with love.

This authentic Lebanese Bean Stew is my favorite way to turn simple pantry staples into a nourishing, flavor-packed meal that warms you from the inside out.

Why You’ll Love This Lebanese Bean Stew

The magic happens in just one pot, making this recipe incredibly forgiving and an absolute breeze for cleanup on busy weeknights.

The combination of tender white beans and shredded chicken creates a satisfying protein-packed dish that keeps you feeling full and energized for hours.

You can easily double the batch for meal prep, as the rich tomato and spice flavors only get deeper and more complex the next day.

If this dish hit the spot, you’ll want to try my Quick Slow Cooker Beef Stew Recipe next, plus the Ultimate Butternut Squash Spaghetti Recipe delivers the same bold flavors.

Everything You Need for Perfect Lebanese Bean Stew

Here is the simple shopping list you will need to bring this comforting stew to life:

• Chicken Breast: Boneless and skinless breasts work best here as they poach directly in the sauce and shred beautifully.
• White Beans: Cannellini beans or Great Northern beans provide that creamy texture and hold their shape well during simmering.
• Tomato Paste: A concentrated paste is essential for giving the broth a deep, rich color and robust savory foundation.
• Cilantro: Fresh cilantro is key to the flavor base; you will sauté it early on to infuse the oil.
• Garlic: Freshly minced garlic cloves are non-negotiable for that signature aromatic punch.
• Diced Tomatoes: Canned diced tomatoes add texture and body to the stew liquid.
• 7-Spice Blend: This traditional Lebanese spice mix (Baharat) adds warmth with notes of allspice, cinnamon, and cloves.
• Olive Oil: Use a good quality oil for sautéing the aromatics.
• Crushed Red Pepper: Adds just a subtle hint of heat without making the dish spicy.
• Bay Leaves: dried leaves to perfume the broth while the chicken cooks.
• Salt & Black Pepper: Essential for seasoning the chicken and balancing the acidity of the tomatoes.

My Method for Perfect Lebanese Bean Stew

Let’s get cooking with this simple one-pot method:

1. Grab a heavy-bottomed pot or Dutch oven and heat the olive oil over medium heat. Add the chopped fresh cilantro, minced garlic, and crushed red pepper flakes, stirring constantly for about a minute until the garlic is golden and the smell is incredibly fragrant; this specific step of frying the cilantro and garlic (called “taklya”) is the secret to the stew’s authentic taste.
2. Stir in the tomato paste and cook it down with the aromatic mixture for another minute to caramelize it slightly and remove that raw tinny taste. Pour in the canned diced tomatoes and the water, stirring vigorously to dissolve the paste and combine everything into a unified red broth.
3. Lower the heat to a gentle simmer and add the drained white beans, bay leaves, and the raw whole chicken breasts directly into the liquid. Season generously with salt, black pepper, and the 7-Spice blend, then cover the pot and let it cook for about 20 to 25 minutes, or until the chicken is fully cooked through and tender.
4. Once the chicken is done, fish the breasts out of the pot onto a cutting board and discard the bay leaves. Use two forks to shred the chicken into bite-sized pieces, then return the meat to the pot, giving everything a final stir to coat the chicken in the thick, flavorful Lebanese Bean Stew sauce before serving.

My Best Tips for Perfect Lebanese Bean Stew

Use high-quality Lebanese Bean Stew spices like a fresh 7-Spice blend because the potency of the cinnamon and allspice makes a massive difference in the final aroma.

Don’t skip the step of frying the cilantro and garlic paste at the beginning, as this base layer provides the signature savory depth that defines the dish.

If you prefer a thicker broth for your Lebanese Bean Stew, try mashing a small spoonful of the white beans against the side of the pot before you finish cooking.

How I Like to Serve This Lebanese Bean Stew

I always serve this stew over a bed of fluffy vermicelli rice, which acts as the perfect vehicle to soak up every drop of that rich, tangy tomato sauce.

A squeeze of fresh lemon juice right before eating adds a bright acidity that perfectly balances the savory, earthy depth of the Lebanese Bean Stew.

Follow me on Pinterest for more easy, comforting dinner inspiration and family-friendly recipes!

Lebanese Bean Stew

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• Author: Amelia Bryan
• Total Time: 47 min
• Yield: 6 servings
• Diet: Gluten Free

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Description

A comforting, one-pot Lebanese stew featuring tender shredded chicken, creamy white beans, and a rich tomato broth infused with garlic, cilantro, and warm 7-Spice.

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Ingredients

• 1 lb boneless skinless chicken breast
• 3 oz tomato paste
• 2 tbsp olive oil
• 2 (15-oz) cans white beans (cannellini or navy), drained and rinsed
• 3 cloves garlic, minced
• 1/4 cup fresh cilantro, chopped
• 1/2 tsp Lebanese 7-Spice blend
• 2 (15-oz) cans diced tomatoes
• 2 bay leaves
• 1 tsp salt
• 4 cups water
• 1/2 tsp black pepper
• 1/2 tsp crushed red pepper flakes

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Instructions

1. Heat olive oil in a large pot over medium heat. Add cilantro, garlic, and red pepper flakes, sautéing until fragrant (about 1 minute).
2. Stir in the tomato paste and cook for 1 minute. Add diced tomatoes and water, stirring to combine into a broth.
3. Add the white beans, raw chicken breasts, and bay leaves to the pot. Season with salt, pepper, and 7-Spice.
4. Cover and simmer on low heat for 20-25 minutes until chicken is cooked through.
5. Remove chicken, shred with forks, and return to the pot. Remove bay leaves and serve hot.

Notes

Serve with vermicelli rice and a squeeze of lemon.

• Prep Time: 12 min
• Resting Time: 5 min
• Cook Time: 35 min
• Category: Dinner
• Method: Stovetop
• Cuisine: Lebanese

Nutrition

• Serving Size: 1 bowl
• Calories: 285
• Sugar: 4g
• Sodium: 610mg
• Fat: 8g
• Saturated Fat: 1.5g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 6g
• Protein: 28g
• Cholesterol: 55mg

Keywords: Lebanese Bean Stew, chicken stew recipe, white bean stew, easy dinner, healthy comfort food, one pot meal