📝 About This Recipe
A cornerstone of the Lebanese 'Maza Barida' (cold appetizers), Fasolia bi Zeit is a rustic, plant-based masterpiece that celebrates the simplicity of Mediterranean ingredients. Velvety white beans are braised in a rich, garlic-infused tomato sauce and finished with a generous pour of high-quality extra virgin olive oil. This dish is traditionally enjoyed at room temperature or chilled, allowing the flavors of fresh cilantro and sweet onions to deepen and meld beautifully.
🥗 Ingredients
The Beans
- 2 cans Cannellini or Great Northern beans (15 oz each, rinsed and drained well)
The Aromatic Base
- 1/3 cup Extra virgin olive oil (divided; use the best quality available)
- 1 large Yellow onion (finely diced)
- 6 pieces Garlic cloves (minced or crushed into a paste)
- 1 bunch Fresh cilantro (finely chopped, stems separated from leaves)
The Sauce and Seasoning
- 1 tablespoon Tomato paste (for richness and color)
- 3 medium Vine-ripened tomatoes (peeled and finely chopped)
- 1/2 cup Water or vegetable broth (as needed for consistency)
- 1 teaspoon Salt (adjust to taste)
- 1/2 teaspoon Black pepper (freshly cracked)
- 1/4 teaspoon Allspice (ground)
- 1 pinch Sugar (to balance the acidity of the tomatoes)
For Garnish
- 1 piece Lemon (cut into wedges)
- 1 tablespoon Fresh cilantro (reserved for topping)
- 3-4 pieces Radishes (thinly sliced for crunch)
👨🍳 Instructions
-
1
Begin by preparing your mise en place: rinse the beans under cold water until the water runs clear, dice the onions, and mince the garlic.
-
2
In a wide, heavy-bottomed skillet or pot, heat 3 tablespoons of the extra virgin olive oil over medium heat.
-
3
Add the diced onions to the skillet. Sauté for 8-10 minutes until they become soft, translucent, and just begin to take on a golden hue.
-
4
Stir in the minced garlic and the finely chopped cilantro stems (keeping the leaves for later). Cook for 1-2 minutes until the aroma fills the kitchen.
-
5
Add the tomato paste to the center of the pan. Fry it for 1 minute to caramelize the sugars and remove the 'raw' taste.
-
6
Incorporate the chopped fresh tomatoes and a pinch of sugar. Cook for 5-7 minutes, stirring occasionally, until the tomatoes break down into a thick jam-like consistency.
-
7
Gently fold in the rinsed beans, ensuring you don't break them. Season with salt, black pepper, and ground allspice.
-
8
Pour in the water or vegetable broth. The liquid should just barely reach the top layer of the beans.
-
9
Reduce the heat to low, cover the skillet, and let it simmer gently for 15-20 minutes. This allows the beans to absorb the sauce's flavors.
-
10
Remove the lid and stir in half of the chopped cilantro leaves. If the sauce is too thin, simmer uncovered for another 5 minutes to thicken.
-
11
Turn off the heat and drizzle the remaining olive oil over the dish. This 'raw' oil finish provides the signature silky mouthfeel.
-
12
Transfer the beans to a shallow serving platter. Allow the dish to cool to room temperature; the flavors are much more vibrant when not piping hot.
-
13
Just before serving, garnish with the remaining fresh cilantro, sliced radishes, and a final light drizzle of olive oil.
💡 Chef's Tips
For the most authentic texture, use dried beans soaked overnight and boiled until tender, though high-quality canned beans work perfectly for a quick version. Don't skimp on the olive oil; since this is a 'bi Zeit' (in oil) dish, the oil acts as both a cooking medium and a key flavoring ingredient. If you prefer a bit of heat, add a pinch of Aleppo pepper or crushed red chili flakes when sautéing the garlic. To peel tomatoes easily, score an 'X' on the bottom and submerge them in boiling water for 30 seconds before shocking them in ice water. Always let the dish sit for at least 30 minutes before eating; the cold-serve tradition allows the garlic and cilantro to mellow and harmonize.
🍽️ Serving Suggestions
Serve with warm, pillowy Lebanese pita bread to scoop up every drop of the flavorful oil. Pair with a side of fresh green onions, crunchy radishes, and pickled turnips (Kabees). Accompany with a crisp Arak over ice or a chilled glass of Lebanese white wine like a Sauvignon Blanc/Viognier blend. Include it as part of a larger mezze spread alongside Hummus, Tabbouleh, and Baba Ganoush. Squeeze fresh lemon juice over the beans immediately before eating to brighten the savory notes.