Tomato Kidney Bean Fasoulia

Tomato Kidney Bean Fasoulia

A rich, deeply spiced Lebanese stew of tender red kidney beans swimming in a slow-cooked tomato sauce, fragrant with warm Baharat and sweet caramelised onion. The sauce clings to every bean, turning brick-red and glossy in the pot. It is weeknight comfort at its most satisfying — serve it with flatbread or fluffy rice to catch every drop.

Ingredients
[ ] 2 tbsp olive oil
[ ] 2 medium onions, finely diced
[ ] 4 garlic cloves, minced
[ ] 1 fresh red chilli, finely sliced (optional)
[ ] 2 tbsp tomato paste
[ ] 2 tsp Warm Lebanese Baharat Blend (see internalRecipes link)
[ ] 400 g tin chopped tomatoes
[ ] 250 ml water
[ ] 2 × 400 g tins red kidney beans, drained and rinsed (or 500 g cooked from dried)
[ ] 1 tsp fine sea salt, plus more to taste
[ ] Freshly ground black pepper, to taste
[ ] Small handful of fresh flat-leaf parsley, roughly chopped, to serve

Instructions
[ ] 1. Heat 2 tbsp olive oil in a large, heavy-based saucepan over a medium heat.
[ ] 2. Add the finely diced onions and a pinch of salt, stirring occasionally for 10–12 minutes until soft and golden.
[ ] 3. When the onions are soft and golden, add the minced garlic and optional sliced chilli, stirring for 1–2 minutes over a moderate heat so the garlic does not scorch.
[ ] 4. When the garlic is fragrant, add the 2 tbsp tomato paste and 2 tsp Warm Lebanese Baharat Blend, stirring well to coat the onions.
[ ] 5. Cook for 2 minutes until the paste darkens slightly.
[ ] 6. Pour in the 400 g tin of chopped tomatoes and 250 ml water, stirring to combine and scraping up any bits from the base of the pan.
[ ] 7. Bring the sauce to a gentle boil.
[ ] 8. When the sauce reaches a gentle boil, add the drained and rinsed kidney beans and stir through, seasoning with 1 tsp fine sea salt and black pepper to taste.
[ ] 9. Reduce the heat to low and simmer, uncovered, for 25 minutes, stirring occasionally, until the sauce thickens and coats the beans.
[ ] 10. When the sauce has thickened, taste and adjust the salt and pepper as needed.
[ ] 11. Serve in bowls scattered with roughly chopped fresh flat-leaf parsley, alongside flatbread or steamed rice.
[ ] 12. To store, cool the fasoulia completely.
[ ] 13. When completely cool, refrigerate in an airtight container for up to 4 days, or freeze for up to 3 months.
[ ] 14. To reheat, warm gently in a saucepan over a low heat, adding a splash of water to loosen if needed, until piping hot throughout.

https://www.cuisinesavvy.com/recipe/tomato-kidney-bean-fasoulia