I feel a bit guilty about all the meaty recipes I’ve been posting of late, so here’s a bit of very tasty recompense: butterbean stew. It’s a bit like Turkish kuru fasulye or Lebanese fassoulia bayda, but without the meaty bits that usually appear in these dishes.
I was worried it might be a bit thin without the meat, but it really isn’t. The whole spices give it a fragrant, citrusy tang and perfect richness, while the beans are really filling. It took just 30 minutes to cook, and the leftovers were even tastier the next day.
Cooking time: 35 mins
What you need
2 tbsp olive oil
2 onions, finely diced
5 fat cloves of garlic, crushed and chopped
2 tsp cumin seeds
2 tsp coriander seeds
1 x 4cm cinnamon stick
2 x 400g cans of butterbeans, drained and rinsed
1 x 400g tin chopped tomatoes
2 tsp sugar
Salt and pepper to taste
How to make it
- Heat the oil in a heavy-based frying pan, then sauté the onions with a pinch of salt over a low heat until golden and starting to caramelise (about 10-15 minutes).
- Add the garlic, and fry for a couple of minutes until just beginning to colour. Next, add the spices and stir fry for five more minutes.
- Now tip in the drained beans and the tomatoes, and stir well. You may need to add a little more water as necessary to keep the sauce liquid, but this really depends on personal preference. Add the sugar, then bring to the boil and simmer for 20 minutes.
- Check the seasoning, add more salt and pepper as necessary, then serve with pilaf and a salad.
More exciting Middle Eastern bean recipes
- Fasolia (Arabic-food.blogspot.co.uk)
- Etli kuru fasulye (portakalagaci.com – in Turkish)
- White beans (almostturkish.blogspot.co.uk)