Difference between revisions of "Fasoolya"
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Place the beans and their soaking [[water]] in a large pot and cover; then cook over a medium heat for about an hour or until the beans are cooked but still firm. | Place the beans and their soaking [[water]] in a large pot and cover; then cook over a medium heat for about an hour or until the beans are cooked but still firm. | ||
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[[Category:Lebanese cuisine]] | [[Category:Lebanese cuisine]] | ||
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[[Category:Navy bean Recipes]] | [[Category:Navy bean Recipes]] | ||
[[Category:Potato Recipes]] | [[Category:Potato Recipes]] | ||
[[Category:Soup Recipes]] | [[Category:Soup Recipes]] | ||
Latest revision as of 16:36, 16 July 2012
Description
A Bean Soup
Ingredients
- 1 1/2 cup navy beans, soaked overnight in
- 8 cup water
- 3 tbls olive oil
- 2 med onions, chopped
- 3 cloves garlic, crushed
- 1/2 cup finely chopped cilantro, leaves only
- 1 med carrot, finely chopped
- 1 large Potato, cut into 1/2" cubes
- 3 large tomatoes, chopped
- 1/2 cup finely chopped green onions
- salt and pepper, to taste
- 1/4 tspn allspice
Procedures
Place the beans and their soaking water in a large pot and cover; then cook over a medium heat for about an hour or until the beans are cooked but still firm. In a frying pan, saute the onions, garlic, and coriander in the oil, stirring constantly until they begin to brown. Add contents of the frying pan and the remaining ingredients to the beans. Simmer until the vegetables are tender. Serve.
