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Recipes

Syrian White Beans in Olive Oil (Fasolia bi-Zeit)

This humble Syrian dish, traditionally enjoyed during winter months and Lenten fasting periods, showcases how simple ingredients can yield profound flavors through patient cooking and the richness of olive oil.

4 servings (default)Syria

Ingredients

Servings
4
  • Main Ingredients
  • White beans (cannellini or great northern)
  • ½ cup Extra virgin olive oil
  • 1 large Large onion, finely diced
  • 4 cloves Garlic cloves, minced
  • Ripe tomatoes, peeled and diced OR canned diced tomatoes
  • 2 tablespoons Tomato paste
  • 1 teaspoon Ground cumin
  • ½ teaspoon Ground coriander
  • ½ teaspoon Ground black pepper
  • 1 ½ teaspoons Salt
  • 2 cups Water or vegetable stock
  • 1 tablespoon (optional) Pomegranate molasses
  • 2 leaves Bay leaves
  • For Garnish
  • Extra virgin olive oil
  • Fresh cilantro or parsley, chopped
  • Lemon wedges

Method

  1. 1

    Prepare Dried Beans (if applicable)

    If you're using dried white beans, ensure they've been soaked overnight. Drain them thoroughly, then transfer to a large pot. Cover with plenty of fresh water, bring to a rolling boil, then reduce the heat and simmer gently for 60 to 90 minutes, until the beans are tender but still hold their shape. Drain and set aside.

  2. 2

    Sauté the Aromatics

    In a sturdy, heavy-bottomed pot or Dutch oven, heat the extra virgin olive oil over medium heat. Add the finely diced onion and cook, stirring occasionally, until it becomes soft and beautifully translucent (approximately 8 minutes). Then, stir in the minced garlic and let it cook for just one more minute until its fragrance fills your kitchen.

  3. 3

    Build the Tomato Base

    5 min

    Add the diced fresh tomatoes (or canned) and the tomato paste to the pot. Cook this mixture for about 5 minutes, gently pressing down on the tomatoes with your spoon to help them break down and create a rich, integrated sauce with the sautéed aromatics.

  4. 4

    Season with Spices

    Now, stir in the ground cumin, ground coriander, black pepper, and salt. Don't forget to add the bay leaves. Give everything a thorough mix, ensuring the spices are well distributed and their aromas begin to release into the tomato base.

  5. 5

    Combine Beans and Liquid

    Gently fold in your prepared white beans (either the home-cooked ones or the drained canned beans). Pour in the water or vegetable stock. Bring the entire mixture to a gentle boil, then immediately reduce the heat to the lowest setting to maintain a very slow simmer.

  6. 6

    Simmer to Perfection

    Cover the pot and let your fasolia simmer quietly. If you're using canned beans, allow it to cook for about 30 minutes. If you used pre-cooked dried beans, give it approximately 45 minutes for all the flavors to meld beautifully. The sauce should thicken and lovingly coat each bean. Stir occasionally, but always gently, to keep the beans intact.

  7. 7

    Finishing Touches and Seasoning

    Carefully remove and discard the bay leaves from the pot. If you're looking to add a lovely tangy-sweet depth, stir in the pomegranate molasses now. Taste the fasolia and adjust the salt or any other seasonings as needed, ensuring it's perfectly balanced to your liking.

  8. 8

    Serve Warm and Garnish

    Ladle your comforting Fasolia bi-Zeit into a warm serving dish. Just before serving, drizzle generously with a fresh splash of extra virgin olive oil and scatter plenty of freshly chopped cilantro or parsley over the top. Serve immediately with fresh lemon wedges on the side, inviting everyone to enjoy this classic Syrian delight.