Fassoulia bi zeit - Pinto Beans in Tomato Sauce
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