FASOULIA BI ZEIT

Fasoulia bi zeit is a delicious vegetarian stew made of beans and tomatoes. The tender buttery beans are cooked in a flavorful tomato sauce and served with pita bread and black olives. Fasoulia is the name of any bean in Arabic. Bi zeit on the other hand means that it is cooked in olive oil like all vegetarian and vegan Lebanese and Arab dishes are olive oil based.

Health benefit

Any kind of beans is highly nutritious and is a powerful source of protein and fibres. Scientific studies have shown that a diet high on legumes can lower the risk of obesity, diabetes, high blood pressure, heart disease, high cholesterol and strokes. Our mediterranean diet that includes a lot of vegetables and legumes is the healthiest after all.

In this recipe I use Pinto beans as they are more flavourful than white beans. I love them for their earthy flavour and creamy texture.

How to eat Fasoulia bi zeit

Fasoulia bi zeit is a very common dish in Lebanon. I cook it all year round especially on meatless days, which are by Christian traditions on Wednesdays and Fridays. I usually serve it as a main dish with lots of Pita bread and olives, or as part of a rich vegetarian spread. Additionally, Fasoulia bi zeit is one of the countless Lebanese vegan dishes that are cooked in olive oil and taste even better the next day.

But why not serve these beans as accompaniment to steaks, chicken wings or fish at your next barbecue party? Once we invited some friends for a barbecue here in Germany. As I still had a large bowl of fasoulia from the day before, I didn’t shy of offering it to my guests as well. They loved it and emptied the bowl in seconds! To our surprise my famous German potato salad was completely ignored and left out.

Fasoulia bi zeit

Creamy beans in tomato sauce

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Prep Time 15 minutes mins

Cook Time 1 hour hr 30 minutes mins

Course Main Course

Cuisine Lebanese

Servings 6 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
• ½ 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 40 minutes, until beans are almost tender. Keep covered on stove and move to next step.
• Heat the olive oil in a second medium pot over medium-high heat and sauté the onions and garlic for 5 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.
• Cover and cook over medium heat for about 30 minutes. Uncover and continue cooking for about 10 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

Keyword Beans, Pinto beans, tomato sauce, vegan, vegetarian