Fasoulia
Fasoulia is stewed beans with tomato and garlic, traditionally made with either large white beans (haricot beans, white kidney beans or cannellini beans) or fava beans.
There is a Jewish version called Fasoulia Bzait, which uses runner beans instead. Other versions add lamb: Fasoulia Baidha, which is lamb with haricot beans; Fasoulia Khadra which is lamb with green runner beans.
A Greek version of this dish, fasoulada, uses green beans and meat.
Olive oil
1 1/2 cups dried white or fava beans
1 teaspoon baking soda
3 large cloves garlic, minced
1 chopped onion
3-4 tomatoes, chopped
2 chopped carrots
1 tbsp tomato puree
2 tsps paprika
1 tsp turmeric
1 cup chopped flat-leaf parsley
1/2 pint chicken stock (or water)
salt and black pepper to taste
Soak the beans overnight in 2 pints of water with the baking soda. Drain the water and remove the shells if using fava beans. Fry onion until soft, add the garlic, tomatoes and fry until the tomatoes are soft. Add the paprika, turmeric, beans, carrots, parsley and tomato puree. Stir well, add the chicken stock, pepper and salt. Bring to the boil and simmer for 30 minutes. Add more liquid if it becomes too dry, but there should be little liquid when cooked.
Can be served hot or cold. It will keep in the fridge for a few days.
[ Posted on May 7, 2007 at 2:29PM ]