Why not serve these beans as accompaniment to your steaks, chicken wings or fish at your next barbecue party? I still had a large bowl of fassoulia from the day before, and didn’t shy of offering it to my guests as well, with the result that my husband and I had a whole lot of potato salad to eat the following day! My friends loved it and were eager to get the recipe. Fassoulia bi zeit is one of the countless Lebanese vegan dishes that are cooked in olive oil and taste even better as leftovers.
Why should you try Fassoulia bi zeit? Pinto beans like all kinds of beans are highly nutritious and are a powerful source of protein, fibre, potassium, iron and Vitamin B. Pinto beans are more flavourful than white beans, have an earthy, hearty taste and a very creamy texture. They won’t lose their flavour and just blend in whatever sauce you cooked them in like white beans would do. They are simply more powerful! And last but not least this dish is easy to make!
Fassoulia bi zeit - Pinto Beans in Tomato Sauce
Yield 4-6 servings
- 250 g Pinto beans, soaked overnight in one litre cold water
- 3 tablespoons extra-virgin olive oil
- 1 medium onion (150 g), peeled and finely chopped
- 10 small garlic cloves, cut in halves
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 4 heaped tablespoonful tomato paste
- 2 tablespoons chopped parsley to garnish
- Drain the beans and add them with 750 ml water to a medium pot. Cover and bring to a boil over high heat, until the steam starts to escape from under the lid. Turn heat to medium-low. Simmer, covered, for about 30 minutes, or until beans are soft and tender. Keep covered on stove and move to next step.
- Heat the olive oil in a second medium pot over medium-high heat and cook the onions and the garlic for few minutes until wilted and slightly brown, stirring all the time. Pour in the beans with the water, stir in the tomato paste and the spices.
- Cook, uncovered, over medium heat for about 30 minutes, or until the sauce is thick enough. Stir occasionally. Adjust to your taste if required.
- Pour in the beans into a bowl and garnish with some parsley. Serve lukewarm or cold with pita bread, black olives and radish.
All images and text © Dina Bayoud Kohl for Dina’s Kitchen
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