Fasulye

Ingredients

• 400g White beans (dried)
• 400g Chopped tomatoes (canned)
• 1 Large onion
• 3 Zehen Garlic
• 3 EL Olive oil
• 1 TL Cumin (ground)
• 1/2 TL Coriander (ground)
• 1 Prise Cayenne pepper (optional)
• 500 ml Vegetable broth
• Salz Salt
• Schwarzer Pfeffer Black pepper
• Frische Petersilie Fresh parsley (chopped, for garnish)

Instructions

1. Soak the dried white beans overnight in plenty of cold water. The next day, drain the water and rinse the beans thoroughly.
2. In a large pot, heat the olive oil over medium heat. Add the diced onion and cook for about 5-7 minutes until softened and translucent. Add the minced garlic and cook for another minute until fragrant.
3. Stir in the ground cumin, coriander, and cayenne pepper (if using) and cook for half a minute until fragrant.
4. Add the soaked beans, chopped tomatoes, and vegetable broth to the pot. Stir everything well and bring to a boil.
5. Reduce the heat, cover the pot, and let the Fasulye simmer for about 60-90 minutes, or until the beans are very tender. Stir occasionally, adding a little water if needed if the sauce becomes too thick. Season with salt and black pepper to taste.
6. Garnish the Fasulye with fresh chopped parsley before serving.
7. Serve the Fasulye hot, traditionally with rice or fresh flatbread.

Nutrition