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
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:
- 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.
- Add the jalapeno and garlic and cook for another minute or so.
- Sprinkle in the paprika and curry powder and cook together for another minute.
- 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.
- Serve with a sprinkle of za’atar and a fried egg if you like.