Egyptian White Bean FasoliaEgyptian
PlateMap recipe · #92

Egyptian White Bean Fasolia

Dried white beans soaked overnight, simmered until creamy and finished in a thick tomato sauce with fried onion, garlic and cumin. A meatless Egyptian stew for rice.

120+ waiting: Plus 12 hours of waiting time (soaking, marinating, rising or chilling)Hands-on (minutes)
4Servings
easyDifficulty
Prep:
10 minutes
Cook:
1 hour and 50 minutes
Waiting:
12 hours (Soak the white beans for 12 hours the night before.)
Jump to ingredients & method
Execution guide

Method

Read the full method before starting. Cooking times are guides; check texture and doneness as you cook.

Shows the steps one at a time, with a timer for each timed step.

0 / 6done
Set up your tools

Saucepan or pot, Sharp knife and board

Before the heat goes on

Measure, cut, and arrange every ingredient in order of use. Read the full method and keep finishing ingredients separate.

  1. 01

    Soaking

    5 minutes

    The night before, cover the white beans with plenty of cold water and leave them to soak. Drain and rinse them.

    Success cue

    The beans have doubled in size.

  2. 02

    Cooking the beans

    1 hour and 15 minutesGentle simmer

    Put the beans in a pot with the water, bring to a boil and boil for 10 minutes, skimming the foam. Lower the heat, cover and simmer for 1 hour, until tender.

    Success cue

    A bean is creamy inside when pressed.

    Watch out

    Let dried beans boil properly for the first 10 minutes; do not cook them on low heat only.

  3. 03

    Draining

    2 minutes

    Drain the beans, keeping 250 ml of their cooking water.

    Success cue

    The beans are drained and the water is set aside.

  4. 04

    Onion

    9 minutesMedium heat

    Heat the oil in a pot over medium heat and fry the chopped onion for 6 to 8 minutes until golden. Add the garlic for 1 minute.

    Success cue

    The onion is golden and the garlic is fragrant.

  5. 05

    Sauce

    3 minutesMedium heat

    Stir in the tomato paste for 1 minute, then add the tomato passata, the beans, the 250 ml of cooking water, the cumin, salt and black pepper.

    Success cue

    Everything is mixed in an even red sauce.

  6. 06

    Simmering

    25 minutesGentle simmer

    Simmer, partly covered, for 20 to 25 minutes, stirring now and then, until the sauce is thick and coats the beans.

    Success cue

    The sauce is thick and clings to the beans.

PlateMap is still in testing. Quantities and results may vary with ingredients and equipment. Please check food safety yourself, especially with meat and poultry.

Cooking tips

Extra tip

Fry the tomato paste in the oil for a full minute before adding the passata; it removes the raw taste.

  • • The sauce thickens as it stands; loosen leftovers with a little hot water.
  • • Old dried beans take longer to soften; keep simmering until they are creamy.

Common mistakes

  • • Skipping the soaking, so the beans cook unevenly.
  • • Boiling the sauce hard, which breaks the beans into a mash.

Serving ideasServe with Egyptian vermicelli rice and pickles.

Potential allergens

Check ingredient labels

Compound ingredients vary by product; check labels and possible cross-contact.

Frequently Asked Questions

Can I use canned white beans?

Yes. Use 800 g of drained canned beans, skip the soaking and boiling, and use 250 ml of water in the sauce.

Can I add meat?

Yes. Simmer 400 g of beef cubes in water until tender, then add them with 250 ml of their broth instead of the bean water.

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