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( White Bean Stew )
Fassoulia Beda
( White Bean Stew )
Here a standard Egyptian formula converts dried large white beans into a vegetable stew. The beans are not soaked in water overnight (although they could be), but skins come off during cooking, giving stew a rougher texture. A lightly spiced tomato sauce adds flavor to beans.
Ingredients
BEANS
1 lb white dried haricot beans, rinsed with water
SAUCE
4 tablespoons corn oil
1 medium (1 cup) onion, chopped
½ cup fresh (or tomato sauce canned)
2 cloves garlic, put through press
Salt to taste
½ teaspoon cumin seed
Ground pepper
Details
Serves: 6
Method
In large pan, place beans and 3 cups of water and bring to a boil. Turn heat to low, half-cover pan, and simmer until the water is almost absorbed. In another pan or a kettle, bring remaining 2 cups water to a boil, add boiling water to beans, and continue to simmer. The total cooking time to soften the beans is about 2 hrs. The stew will take on a creamy look and consistency.
To Make Sauce: In a skillet, heat oil. Add onion and saute over low heat until golden. Add this to the bean pan with the tomato sauce, garlic, salt, cumin seed, and pepper. Bring to a boil. Cover pan and simmer over low heat for 15 minutes. If liquid evaporates too quickly, add ½ cup more of boiling water and simmer for 5 minutes longer. Serve warm with rice.
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