Photograph of the finished Fasolia bi zeit

Middle East · Đậu trắng om dầu ô liu Fasolia bi zeit

Fasolia bi zeit

1 hr 40 min Hands-on time + 8 hr waiting
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of White beans White beans 1.4 lb
  • Photograph of Tomato Tomato 12
  • Photograph of Onion Onion 2.4
  • Photograph of Garlic Garlic 24 cloves
  • Photograph of Olive oil Olive oil 1 ⅓ cups
  • Photograph of Thick tomato passata Thick tomato passata 4.9 oz
  • Photograph of Lime Lime 4
  • Photograph of Parsley Parsley 3.5 oz
  • Photograph of Pita bread Pita bread 8

Method

  1. 1 Soak white beans for 8 hours, then cook them in unsalted water for 45 minutes.
  2. 2 Cook the beans first and don't add salt; adding salt too early will make the bean skins hard and require an extra hour of cooking.
  3. 3 Sauté the onions and garlic in plenty of olive oil for 12 minutes until the onions are tender.
  4. 4 Add chopped tomatoes and tomato sauce, then cook for 12 minutes until the sauce thickens.
  5. 5 Pour in the cooked beans along with some of the broth, simmer for 20 minutes, and season with salt at this point.
  6. 6 Squeeze in some lemon juice, sprinkle with parsley, let cool completely, and serve at room temperature with pita bread.

With an appliance

  • Pressure cooker 50 min

    Replace step 1: cook white beans under high pressure for 14 minutes, then release the pressure naturally; the braising process should still be done with the lid open.

Start cooking