In Lebanon this dish is commonly known as ”Fasolia at’aa” or “Fasolia bi zait” which translate to “vegetarian Fasolia” and “Fasolia with oil.” This recipe is the vegetarian cousin of a Fasolia Beef Chili Stew recipe which we featured a while back.
Fasolia is a variety of red beans or pinto beans that you can commonly find in supermarkets. For this recipe pick the beans with tan/lighter color if possible, or as a second best pick red beans. And if you have control over it, pick beans that are new, and haven’t been stocked for a very long time. On to the recipe…
- 2 cups of pinto beans (fasolia)
- 1 medium onion, finely chopped
- 1 head of garlic, finely minced
- 1 medium head of potato, cut into tiny cubes
- ½ cup of olive oil
- 1-2 teaspoons of tomato paste
- ½ teaspoon of salt (or to taste)
- 8 cups of water
- Soak the beans overnight in fresh water so that they soften and cook faster.
- In a deep cooking pot, sautee the garlic, onions, potatoes and beans in the olive oil for 5-10 minutes.
- Add 8 cups of warm water to the pot along with the salt and stir well
- Cover the pot and let gently boil/simmer on low heat for 1 hour
- Add 2 teaspoons of tomato paste to the pot, stirr well, boil for another 15 minutes and serve hot with a side of pita bread.