Note to Self:

Saturday, September 15, 2018

Fasoulia!


So a couple things. One is that I haven’t posted in more that a month, one of the longest stretches since starting this blog. My apologies; it has been a hot and busy summer. Thus said, here’s a very simple but really delicious and nutritious recipe for a Lebanese-style bean stew. This normally does not have greens in it, I added kale simple because I like it.

It seems like every culture has some sort of rice and beans recipe in their repertoire, the Middle East is no different. This recipe is often eaten for breakfast (I am told) with a fried egg on top, not unlike Mexican huevos rancheros, I suppose. Tonight I ate this for dinner over basmati rice. Lastly, two words of interest here. The word fasoulia is simply the Arabic word for beans, and the word baharat, means spices. If you do not have or do not feel like making baharat, use what you like or have, and the beans can be interchanged to your liking as well. Enjoy.



Fasoulia
(Lebanese Spicy Bean Ragoût)

Serves 3-6

3 tablespoons olive oil
1 small onion, diced
3 cloves garlic, minced
1 tablespoon baharat (7-spice mix), see below
1 teaspoon smoked paprika
1 teaspoon kosher salt
½ teaspoon crushed hot pepper
2 (15 oz) cans cannellini beans, drained and rinsed
1 (15 oz) can diced tomatoes
1 cup vegetable broth
5 ounces baby kale, washed

Heat the olive oil over medium-high heat in a heavy pot, then add the onion. Cook the onion while stirring for about 5 minutes or until it begins to brown. Add the garlic and cook for another minute or two while stirring. Stir in the baharat, soked paprika, and crushed hot pepper; cook for just a minute while stirring. Add the beans, tomatoes, broth, lemon juice, salt, and kale. Bring to a boil then lower the heat to a very low simmer. Cook for 10 to 15 minutes before serving.

Baharat
Lebanese Seven Spice Mix


Makes about ¼ cup

1 tablespoon ground black pepper
1 tablespoon ground allspice
1 tablespoon ground cinnamon
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon ground cloves
1 teaspoon ground ginger

Mix the spices together and store in an airtight container, or use as needed.


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