WHITE BEANS IN A TOMATO STEW (VEGAN)
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.