Fasolia Piaz Bean Salad Recipes

FASSOLIA PIAZ (GREEK WHITE BEANS SALAD)

Steps:

• Soak beans overnight.
• Next day strain, add fresh water and boil. When they start boiling foam is formed on top which remove with a slotted ladle. When this is done, strain them again and put fresh water to cover the beans. When they start boiling, add salt, reduce heat and simmer for about 1 - 1 ½ hours covering with lid, until they are soft.
• When they are cooked, strain them and let them cool.
• Add olive oil, lemon juice, taste and adjust salt if necessary and sprinkle some black pepper on top.
• Serve with all the other ingredients i.e., tuna, finely chopped tomato, onion and parsley, oregano.

LEBANESE BUTTER BEAN STEW (FASOLIA RECIPE | + VEGAN VERSION)

Steps:

• If you're using dried beans, first make sure to rinse and then leave them to soak overnight (at least 8hrs).Then, on the day of making the stew, you'll first need to prepare the beef (if using). You could also cook the vermicelli rice in advance or cook it while preparing the butter bean stew.
• Tinned beans: drain and rinse the beans well, then bring the beans to a boil with 4 cups of water in a deep pot over medium heat. Remove the white foam from the top of the beans, then add ½ tsp salt and one bay leaf. Then cover the beans loosely with a lid (to stop the beans from overflowing). Simmer for 10 minutes. Then drain and rinse once more before setting aside.Technically, the tinned beans don't need to pre-cook before being added to the main pan. I just do so for extra tender results and a little extra flavor. Alternatively, you can add the beans to the pan before adding the tomatoes to the pan and add the bay leaf and salt to the pan.Dry beans: after soaking them overnight, rinse the beans well, then add them to a deep saucepan with 6 cups of water. You can then follow the method above. However, you'll need to simmer the beans for between 20-30 minutes instead.
• Separate the cilantro leaves from the stems and finely chop the stems. Then, store the leaves back in the fridge to keep them "fresh" (we'll be using them at the end).
• Slice the garlic and, if you're using fresh tomatoes, chop roughly and add them to a blender to process into a thick "juice."
• In a large, deep pot (or Dutch oven), heat the oil. Then add the chopped garlic and sauté for just 30-40 seconds over medium heat.
• Add the tomato paste and mix in before adding the crushed coriander seeds. Stir once more, then sauté for two minutes.
• Add the chopped cilantro stems and stir before adding the tomato juice. Mix once more, then allow the mixture to simmer over medium-low heat for 10-15 minutes. During this time, it should reduce and thicken slightly.
• Add the cooked beef, beef stock, and beans to the pot. Then mix well, reduce the heat to low, and allow it to simmer for a further 10 minutes.For the vegetarian butter bean stew, add vegetable stock. You may also want to introduce extra fats with the addition of an additional tablespoon of olive oil. This will create a silky-smooth fasolia with a better mouthfeel.
• Add the salt and pepper (to taste), stir, and cook for two minutes before adding the lemon juice and removing the fasolia from the heat.
• Finally, add the cilantro leaves and gently fold them into the stew. Then serve it up along the sides of your choice.
• Store: allow the fasolia to cool, then store in an airtight container in the fridge for up to 5 days.Freeze: make sure to store the bean stew in an airtight container/s for up to 3 months. Allow it to thaw overnight in the fridge before reheating.Reheat: you can reheat the fasolia on the stovetop or in the microwave until heated throughout.

FASOLIA PIAZ (BEAN SALAD)

Steps:

• Cook the navy beans until tender.
• Drain.
• Combine the beans with the remaining vegetables and parsley.
• Season with salt.
• Shake up the oil with oregano and 2 tblsps of vinegar in a small bottle.
• Taste.
• If not sharp enough, add more vinegar.
• Dress the bean salad and stir gently to combine.
• Add eggs and stir even more gently not to break them up.
• Serve on 4 lettuce-lined plates.

FASOLIA (GREEN BEAN STEW)

Steps:

• Melt butter in a large skillet over medium heat; cook and stir lamb neck bones in hot butter until browned, 7 to 10 minutes. Add onion and garlic; cook and stir until browned, 7 to 10 minutes.
• Stir water, tomato sauce, salt, allspice, and pepper together in a small bowl; pour into the skillet and bring to a boil. Reduce heat to medium-low, place a cover on the skillet, and cook until the meat pulls away from the neck bones, about 45 minutes.
• Put green beans and potatoes into the skillet so they are in liquid, replace cover, and continue cooking until the beans are tender and the potatoes are cooked through, about 15 minutes. Remove and discard bones before serving.

FASOULIA (BREAKFAST KIDNEY BEAN DISH)

Steps:

• Heat olive oil in a large skillet over medium heat; cook the onion, stirring occasionally, until translucent, about 5 minutes. Stir in the jalapeno pepper; cook and stir until softened, about 5 more minutes. Mix in tomato and tomato paste; stir to combine with the onion and jalapeno pepper. Pour in the kidney beans with their liquid; stir in the cumin and curry powder. Bring the mixture to a boil, reduce heat to medium-low, and simmer until the beans are hot and the sauce has thickened, about 15 minutes.