Middle-Eastern Spiced Beans (Fasoulia)

I love eating beans with eggs for breakfast, so now that the temps are dipping a little lower, I thought now would be a good time to make a big pot of these Middle Eastern-spiced beans to eat throughout the work week for breakfast. Topped with a fried egg, of course.

The recipe calls for kidney beans, but I used a mixture of kidney beans, chick peas, and black beans to use up what I had on hand.

Middle-Eastern Spiced Beans (Fasoulia)
Just the Tip / Inspired by Sel Et Sucre
Serves 4-6

What I used:

  • 2 tsp olive oil
  • 1 small onion, thinly sliced
  • 2 cloves garlic, grated
  • 1/2 jalapeno, seeds and ribs removed, minced
  • 2 tsp curry powder
  • 2 tsp paprika
  • 32 oz various cooked/canned beans, drained and rinsed
  • 1 15-oz can diced tomatoes
  • 1/4 cup chicken broth
  • salt and pepper
  • handful fresh parsley, roughly chopped
  • eggs and za’atar for serving

What I did:

  1. In a dutch oven, heat the olive oil over medium heat. Add the onion, sprinkle with a little salt, and cook for about 10 minutes until tender and beginning to brown.
  2. Add the jalapeno and garlic and cook for another minute or so.
  3. Sprinkle in the paprika and curry powder and cook together for another minute.
  4. Add in the tomatoes, beans, and chicken broth and bring to a simmer. Allow to cook for about 10 minutes until the mixture has thickened and the beans have warmed through. Season with salt and pepper to taste, and stir in the parsley.
  5. Serve with a sprinkle of za’atar and a fried egg if you like.

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One thought on “Middle-Eastern Spiced Beans (Fasoulia)

  1. need some middle eastern cooking in my life! 🙂

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