You might be looking at this page thinking I’ve posted a recipe for ‘beans’, but these are not just beans: this is fasolia.  Fasolia could always be found somewhere on our dinner table, either as the star of the show or as a special guest. Either way, it’s a Kurdish staple that puts a smile on absolutely everyone’s face. Although traditionally made with lamb, this version is vegan and is one of my favourites. I serve it with white rice and salad for a nutritious, flavourful and thrifty meal.

Preparation time: 10 minutes + soaking beans overnight
Cooking time: 90 minutes
Serves: 8 (with rice and salad)​

2 ½ cups (500g) dried white beans, soaked for 8-12 hours* 
150g tomato purée
2 white onions, roughly chopped
3-5 garlic cloves, crushed
6 cups (1.5L) boiled water
3 tbsp oil
1 ½ tsp salt
1 tsp ground cinnamon

*I always use Argentina white beans, but cannellini beans or haricot beans will also work here (all dried, not tinned)

​1. Soak your beans! This step is crucial as it plumps up the beans, doubling them in size and drastically reducing their cooking time. I leave them to soak them first thing in the morning in warm water and drain them right before I start prepping dinner, so for around 10 hours.

2. Roughly chop the onions and throw them into a pan with the oil on a medium heat. Add the cinnamon, salt, and crushed garlic cloves and sweat down for 5 minutes.  

3. Boil the kettle. Drain your beans. Stir the tomato purée into the pot, and after 3 minutes add in the beans and stir.

4. Add 1.5L (6 cups) of boiled water and stir. Bring to the boil, cover with a lid, and leave to simmer on a low heat for 1.5 hours until the sauce has thickened and the beans are tender. 

5. Enjoy!

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