About this recipe:Packed with protein, fibre and flavour, fasolia is a traditional bean dish served in many Arab countries. It can also be eaten as lunch or dinner in case you don't have any meat on hand, as the beans are full of protein and fibre! Very delicious! Serve and eat the traditional way, by grabbing it with pitta bread.
3 tablespoons olive oil
1 green chilli, finely chopped (or to taste)
1 large onion, chopped
1 tomato, chopped
2 teaspoons tomato purée
2 (400g) tins red kidney beans, undrained
1 1/2 teaspoons ground cumin
1 1/2 teaspoons curry powder
salt and black pepper to taste
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Method Prep:15min › Cook:25min › Ready in:40min
Heat olive oil in a large frying pan over medium heat; cook the onion, stirring occasionally, until translucent, about 5 minutes.
Stir in the jalapeño chilli pepper; cook and stir until softened, about 5 more minutes. Mix in tomato and tomato purée; stir to combine with the onion and green chilli. Pour in the kidney beans with their liquid; stir in the cumin and curry powder. Bring the mixture to the boil, reduce heat to medium-low, and simmer until the beans are hot and the sauce has thickened, about 15 minutes.