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Fassoulia bi zeit - Pinto Beans in Tomato Sauce

dina Bayoud Kohl
5 from 1 vote
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


  • 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 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.


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