Levantine cuisine · Vegetable Dishes

Fasolia Bayda bi Zeit

White beans braised in olive oil with tomatoes, onions and coriander – a hearty main dish served lukewarm or cold.

Ingredients · for 4 servings

• 300 g dried white beans
• 2 onions
• 5 garlic cloves
• 3 ripe tomatoes
• 2 tbsp tomato paste
• 1 bunch fresh coriander
• 1 tsp cumin
• 1 lemon
• 8 tbsp olive oil
• Salt, pepper

Instructions

1. Soak the beans overnight in plenty of cold water, then drain and rinse thoroughly the next day.
2. Bring the beans to a boil in fresh, unsalted water, skim off the foam, and simmer over gentle heat for 50–60 minutes, until tender but still holding their shape; reserve the cooking water.
3. Cut the onions into thin strips and sauté in 5 tbsp olive oil for 10 minutes until translucent, then add the chopped garlic and cumin and toast for 1 minute.
4. Add the tomato paste and toast for 2 minutes until it darkens, then stir in the diced tomatoes and simmer for 5 minutes.
5. Add the beans with 200 ml of the cooking water, season with salt and pepper, and braise uncovered for 15 minutes, until the sauce is thick and coats the spoon with a glossy sheen.
6. Remove from the heat, fold in the chopped coriander and the juice of half a lemon, drizzle with the remaining olive oil, and serve lukewarm or cold with bread.