Fassoulia Recipes

FOSSOLIA (ETHIOPIAN-STYLE GREEN BEANS)

Steps:

• Place green beans in a large bowl, cover with hot water and let soak for at least 10 minutes. Drain and pat dry.
• Meanwhile, heat a large skillet over medium-high heat. Add tomato and cook, turning frequently, until blackened in several spots, 8 to 10 minutes. When cool enough to handle, peel and core the tomato. Puree in a food processor or blender until smooth.
• Heat 2 tablespoons oil in the pan over medium-high heat. Add the green beans and cook, stirring, until browned, 4 to 6 minutes. Transfer to a bowl. Reduce heat to medium. Add the remaining 2 tablespoons oil, onion, ginger and garlic and cook, stirring often, until starting to soften, 2 to 3 minutes. Add water and cook, stirring and adding another tablespoon of water as needed to prevent sticking, until the onion is tender, 4 to 5 minutes. Return the green beans to the pan along with the tomato puree, rosemary, makulaya (or basil and thyme), salt and cumin. Cook, stirring often, until the green beans are tender, 3 to 4 minutes.

FASOLIA RECIPE (ARABIC BEAN STEW)

Steps:

• Boil the beef and the white beans in a separate pot in medium-highheat. The meat will be boiling for 1 ½ hours and the bean for 30 to 45 minutes.
• Once they are both soft and tender. Remove them from the pot, and setthem aside on a plate for later use. Do not throw the beef broth away.
• In a different pot, add olive oil and chopped garlic and onion. Stirfor few minutes till the color turns transparent
• Add the cooked beef cubes and curry powder. Stir to combine
• Add water and the remaining beef broth and cooked white beans. Waittill it started to boil
• Add the coriander leaves and tomato paste. Lower the fire to low heatand simmer for 5 to 10 minutes
• While simmering, add salt and black pepper for taste
• Once done, serve with Arabic vermicelli rice and Arabic salads.
• Add 4 tablespoons of olive oil in the pressure cooker
• Add chopped red onion and garlic. Stir to mix
• Add beef cubes and the black eyed beans. Mix to stir
• Add 2 tablespoons of tomato paste and pour 4 cups of water.
• Add salt and black pepper. Gently stir
• Close the lid and put on pressure regulator on the pressure cooker. Let it cook for 30 to 35 minutes in low heat
• Remove the pressure regulator to depressurize the pressure cooker before opening the lid of the pressure cooker
• Add the chopped coriander leaves and give it a quick stir. Let it simmer for 3 to 5 minutes before serving.

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.

LEBANESE/SYRIAN FASOULIA

Steps:

• Brown meat in a large frying pan with some olive oil from the bottle. Add season salt if desired or use regular salt and pepper. Make sure all pieces of meat have been browned. Set aside.
• In a stew pan, over medium heat, add the olive oil and the tomato paste. Fry the tomato paste about 5-8 minutes. If it seems dry, add more oil in small amounts. It should be chunky in the oil, not runny like soup. Stir constantly! This will burn very easily.
• Turn down the heat, add 2 cups of water. Stand back, it may spit at you! Continue to add the water in 2-cup increments. Add the boullion cubes. Stir around and scrape the bottom of the pan to make sure all tomato paste is mixed in the water.
• Add the lima beans and the meat. Bring to a boil (should take about 5 minutes) then reduce to a simmer. Add salt and pepper to taste. Depending on the quality of the meat, it may take 2-4 hours for the meat to become tender.
• Add more water if too much boils out or it is too salty.
• Serve with Middle Eastern rice.
• This can be prepared in a stainless steel or non-stick pan. I prefer non-stick. Additionally, it may be transferred to a crock pot to simmer all day. Never leave food cooking on the stove unattended!

FASSOULIA

Steps:

• Rub the brisket with garlic, salt and pepper.
• Brown in a little oil.
• Put in water, spices and onions
• Simmer covered for 3 hours.
• Tip the string beans; add to the meat and simmer for 1/2 hour more.

FASSOULIA

Steps:

• Gently fry the onion in the olive oil for about 2-3 minutes.
• Add the frozen beans (do not add water).
• On a low heat let the beans slowly cook turning the beans regularly as they defrost.
• The water from the beans is enough to keep the bottom of the pan covered in liquid (but keep an eye on it though).
• When the beans are soft enough to your liking add the tinned tomatoes salt and pepper.
• Bring to the boil.
• Serve with plain basmati rice.

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.