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Dina's Kitchen

Lebanese Recipes

June 20, 2019

Fassoulia bi zeit – Pinto Beans in Tomato Sauce

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!

Sahtein!

Fassoulia bi zeit - Pinto Beans in Tomato Sauce

dina Bayoud Kohl
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 1 hr 10 mins
Inactive time 12 hrs
Total Time 13 hrs 25 mins
Course Main Course
Cuisine Lebanese
Servings 4 servings

Ingredients
  

  • 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

Instructions
 

  • Drain the beans and add them with 700 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.

Notes

All images and text © Dina Bayoud Kohl for Dina’s Kitchen

Filed Under: Appetizers, General, Grains & Pulses, Main Course, Vegan, Vegetarian

Reader Interactions

Comments

  1. Violette Humsi says

    June 20, 2019 at 21:15

    5 stars
    Very easy recipe and it’s delicious!
    We even like it as a main dish with some pita bread and a side of bAsic salad . You can’t beat that!
    Thank you Dina!

    Reply
    • Dina says

      June 21, 2019 at 11:44

      You’re welcome Violette! We have it as main dish all the time as well! But I thought I introduce it to some friends as side dish, they loved it. Have a great weekend!

      Reply

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