Fasooli (White Beans and Rice)

April 22, 2008 By 7 Comments

Soaked Great Northern Beans

This is one of my favorite growing up dishes. The flavor is excellent; it is warming and filling. I still don’t think I make it as well as my Mom does, but I try! The photo above is of the Great Northern beans I finished soaking this morning (see How to Cook Dry Beans). The photo below is of the finished beans in the tomato sauce.

As a side note, I love to use my pasta pot for cooking beans. Draining is simple — just pull out the insert over the sink. Voila! Beans are easily separated from the water. Rinse right in the pasta insert also.

Fasooli (Fuh-SOO-lee)
Arabic White Beans & Rice

  • 1 onion, chopped
  • 2 to 3 cloves garlic, chopped or crushed
  • 3 cups cooked great northern beans or navy beans
  • 1 can tomato paste
  • 3 cups filtered water
  • 3 cups brown rice, cooked
  • 2 to 3 teaspoons sea salt
  • 1/2 teaspoon black pepper

Over medium heat, saute onions in olive oil. After a few minutes, add garlic. Stir frequently. Let onions saute until transparent and soft.

In a 4 cup measuring cup, mix tomato paste with water until smooth.

Add great northern beans, spices and tomato paste/water mixture to pot. Taste, adjust seasonings if necessary. Simmer to heat all ingredients thoroughly.

Turn off heat. Serve over warm brown rice.

Delicious served with stewed lamb meat, or chicken chunks.

© Copyright 2008 by Wardeh Harmon.

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Filed Under: Beans, Grains and Vegetables, Beans, Grains and Vegetables (Gluten-Free), Main Dishes, Main Dishes (Gluten-Free), Middle Eastern Foods, Middle Eastern Foods (Gluten-Free), Recipes, Soups and Stews, Soups and Stews (Gluten-Free) Tagged With: , , , , , , ,
About Wardeh

Wardeh ('Wardee') Harmon lives in Oregon with her husband, Jeff, and their three children, Haniya, Naomi & Mikah. They garden and raise a dairy cow, chickens and goats. Wardeh is passionate about traditional cooking. She writes books and teaches online classes in traditional cooking, sourdough, cultured dairy, cheesemaking and fermentation. Follow Wardeh on Google+.

Comments

  1. Tiffany says:
    April 23, 2008 at 9:14 am

    Wardeh,
    That sounds very good, I think I will make it tomorrow for dinner, its supposed to be a stormy day, and that sounds like comfort food. I would love to see more “ethnic” foods.
    love,
    Tiffany

    Reply
  2. sara kay says:
    July 16, 2008 at 5:44 pm

    I made this for dinner tonight and even my 2 year old ate it! :)

    I served it with chicken, and I didn’t have a can of tomato paste, so I put a can of fire roasted diced tomatoes in the food processor and added a little less water than was called for. It turned out great! Thank you!

    Reply
  3. Millie says:
    April 10, 2010 at 5:00 pm

    Wardeh,
    I made this for dinner a few nights ago and we loved it! I’m so glad that you linked it in the eCourse.
    .-= Millie @ Real Food for Less Money´s last blog post… Sourdough Sandwich Bread- Variation =-.

    Reply
  4. harvz says:
    June 5, 2011 at 12:42 am

    Thanks so much for the recipe. I will give it a try tomorrow. Thanks again

    Reply

Trackbacks

  1. Cooking Dry Beans | GNOWFGLINS says:
    March 23, 2010 at 3:48 pm

    [...] Fasooli (Arabic White Bean Stew) [...]

    Reply
  2. Q & A: Meatless Meal Ideas | GNOWFGLINS says:
    June 7, 2010 at 10:52 am

    [...] Fasooli (Arabic White Beans and Rice). Another favorite dish from growing up. My mom always made this with lamb, but used sparingly. Even though the meat we ate growing up was very good, there was never enough of it. This recipe is not written with meat, but you always have the option of allowing chunks of lamb to simmer with the beans. [...]

    Reply
  3. Menu Plan 1/8/2012 | Real Food for Less Money says:
    January 19, 2012 at 3:13 pm

    [...] Soup with kale (adapted from a recipe in Nourishing Traditions by Sally Fallon Morell) Wednesday: Fasooli, stewed antelope Thursday: Spicy Bean Soup (from Grain Free Meal Plans) , guacamole Friday: [...]

    Reply

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