Fasoulia (Middle Eastern Spiced Kidney Beans)
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).
Ingredients:
1 Tbsp olive oil
1 onion, sliced
3 cloves garlic, minced
1 jalapeno pepper, minced
1 Tbsp curry powder*
1 Tbsp paprika*
2 large (28 – 32 ounce) cans kidney beans, drained and rinsed**
1 large (28 – 32 ounce) can diced tomatoes***
1/2 cup water
salt and pepper, to taste
Instructions:
*Traditionally, a spice mix called baharat would be used here, so if you happen to have some in your possession, feel free to substitute that for the curry powder and paprika.
**Other beans, such as black-eyed peas, chickpeas, or cannellini beans, would also work well here.
***Feel free to use crushed or whole tomatoes instead, but if using whole ones, you might want to give them a quick chop.
Method:
In a large pot or dutch oven, heat 1 Tbsp olive oil over medium heat, then sautee 1 onion, sliced until translucent and starting to brown, about 10 – 15 minutes.
Add 3 cloves garlic, minced, 1 jalapeno pepper, minced, 1 Tbsp curry powder, and 1 Tbsp paprika, and sautee until fragrant, about 30 seconds to 1 minute.
Add 2 large (28 – 32 ounce) cans kidney beans, drained and rinsed, 1 large (28 – 32 ounce) can diced tomatoes, and 1/2 cup water. Stir to combine, and simmer until the sauce has thickened and the beans have softened slightly.
Add more water to adjust consistency, if needed, then add salt and pepper, to taste. Serve topped with eggs and a sprinkle of zaatar.
From seletsucre.com