Spiced Kidney Beans (Fasoulia)

    Spiced Kidney Beans (Fasoulia)


    10 people made this

    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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