If you love stews, here is a simple, delicious and healthy Lebanese Vegetarian Fasolia Beans Stew Recipe that you could try. This is a traditional Lebanese “mountains dish” that will warm you up pretty well in winter. And you might ask why in the world am I featuring this recipe in July? Well.. I missed it… it’s been a while…and felt like having it the other day so I’m sharing the love. And while having it in a 95F upstate NY humid weather I was sweating like crazy… but oh it was so worth it!
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.