The first time I tasted fasolia I dissolved into mouthgasms. The secret? Enough garlic to kill an army of vampires! Fasolia is great as a light meal with bread, but even better as part of a Middle Eastern feast, with Lebanese cauliflower, falafels, and tabbouli, and mopped up with a generous chunk of piping hot flatbread.
Here’s how to keep your dinner guests coming back for more…
Flavour: Savoury & slightly spiced
Serves: 4 as a side dish or light meal
- 2 tablespoons olive oil
- 1 large onion (any kind is fine), finely sliced
- 4 cloves garlic, finely minced (see here for how to mince garlic to a puree)
- 1 kilo green beans, topped and tailed
- half teaspoon salt
- chilli (choose how much depending on your taste – I like just one bird’s eye chilli to give it a little pep, but keep it subtle)
- 4 large tomatoes, peeled and chopped (see here for how to peel a tomato)
- enough water to cover the beans
- generous sprinkle freshly ground black pepper
- drizzle of olive oil (just for finishing)
Optional extras:
- Quarter cup chopped parsley (if you’re using this, stir it in at the end)
- Seeds of one cardamom pod, crushed (if you’re using this, add it along with the chilli)
Directions:
- Fry onions in olive oil until translucent
- Add garlic, stir in, and cook for another minute
- Add the beans, salt and chilli, stir well, and cook for a further 3 minutes
- Add the tomatoes, stir well, and cook for a further 3 minutes
- Cover mixture with water, bring to the boil, and then turn down heat to medium
- Simmer for 10-30 minutes (duration depends on your taste – some people like the beans just tender while others prefer them well-done to the point of falling apart – you may need to add more water if you cook it for longer)
- Your fasolia is done when the liquid has reduced and thickened and the beans are tender
- Finish off with a generous sprinkle of black pepper and a drizzle of olive oil, and serve with fresh, warm flatbread
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