Fasolia bi zeit
Prep time
Cook time
Total time
Cuisine: Mediterranean Diet
Serves: 4 People
  • 3 Jars (250g net drained weight each) of organic red kidney beans in water with no added salt
  • 1 Large onion, peeled and finely chopped
  • 6 Garlic cloves, peeled
  • 3 Large ripen tomatoes, washed and finely chopped
  • 4 Tablespoons crushed organic tomato passata
  • 3 Tablespoons extra virgin olive oil (EVOO)
  • 1 Teaspoon sea salt (or salt to taste)
  1. Have all the ingredients prepared as indicated in the ingredients description.
  2. If you are using dried beans (360g (1⅔ cup) would suffice for 4 people), to cook them: soak the dried beans in cold water for 12 hours (ideally leave them soaked overnight). Rinse them well and drain. Put them in a cooking pot and cover with water and cook over low to medium heat for about 1 hour or until tender. Remove them from the heat and drain. If you are using a jar of cooked red kidney beans in water simply drain them.
  3. In a large saucepan with lid add the 3 tablespoons EVOO, the peeled garlic cloves and the onion and sauté until only lightly golden over medium heat. Add then the tomatoes and salt and sauté for about 5 minutes. Add next the tomato passata and the cooked and drained red kidney beans, cover with the lid and cook at low heat stirring occasionally for about 15 minutes.
  4. Remove from the heat, add the freshly squeezed lemon juice and serve hot.
It is nice to serve this dish accompanied with Lebanese bread, Lebanese cucumbers, radish, fresh mint, fresh parsley and onion, or your favourite fresh vegetables.
Recipe by Tasty Mediterraneo at https://www.tastymediterraneo.com/fasolia-bi-zeit/