Spiced Kidney Beans (Fasoulia)

Spiced Kidney Beans (Fasoulia)


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This is a very versatile Middle Eastern dish. It is eaten for breakfast in many Arabic countries, but is also fine for dinner. Eat with pita bread.


Serves: 4 

  • 3 tablespoons olive oil
  • 1 large onion, chopped
  • 1 hot chilli, finely chopped, or more to taste
  • 1 tomato, chopped
  • 2 teaspoons tomato paste
  • 2 (420g) cans red kidney beans, undrained
  • 1 1/2 teaspoons ground cumin
  • 1 1/2 teaspoons curry powder
  • 1 pinch salt and black pepper to taste

Preparation:15min  ›  Cook:25min  ›  Ready in:40min 

  1. Heat olive oil in a large frypan over medium heat; cook the onion, stirring occasionally until translucent, about 5 minutes.
  2. Stir in the chilli; cook and stir until softened, about 5 more minutes. Mix in tomato and tomato paste; stir to combine with the onion and chilli.
  3. Pour in the kidney beans with their liquid; stir in the cumin and curry powder. Bring the mixture to a boil, reduce heat to medium-low and simmer until the beans are hot and the sauce has thickened, about 15 minutes.

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