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Fassoulyeh b'Chuderah ( Bean Stew )

Source of Recipe

Brenda Lee Olson


Recipe Introduction

Original Recipe from A Fistful of Lentils by Jennifer Abadi

List of Ingredients

l lb. (2 1/2 cups) dried cannelini, great northern, pinto or navy beans
3 tablespoons vegetable oil or olive oil
1 large onion, chopped (about 2 1/2 cups)
2 tablespoons minced garlic
one 6-oz. can tomato paste
one 14-oz. can diced tomatoes with juice
4 cups cold water or vegetable broth
1 tablespoon lightly packed brown sugar
1 1/2 teaspoons ground cinnamon
1 teaspoon salt
1/8 teaspoon black pepper
cooked rice (brown basmati goes very well)



Recipe

Cover the beans with cold water and remove any rocks, dirt, or other debris from the surface of the water.

Drain water and transfer to a 4-quart saucepan.

Cover with water, bring to a boil, reduce heat, and
simmer vigorously until beans are just cooked but not soft, about 45 minutes.

Drain water and reserve beans.

Heat the oil in a heavy soup pot over medium-high heat.

Cook the onions, stirring, until translucent, about 4-5 minutes.

Add garlic and cook 1 additional minute; do not burn.

Add the tomato paste and cook, stirring constantly, about 2 minutes.

Add diced tomatoes, water, brown sugar, cinnamon, salt, and pepper and stir to combine.

Return to a boil, then reduce heat, cover, and simmer over medium-low heat until beans are very soft and liquid has thickened considerably, about 1 1/2-2 hours.

Serve in bowls over basmati rice.

Serves 6-8