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Fassoulia Beda (egyptian White Bean Stew)

Updated June 14, 2018


  • 1 pound dried white haricot beans, rinsed
  • 5 cups water, divided
  • 4 tablespoons corn oil
  • 1 medium (1 cup) onion, chopped
  • 1/2 cup fresh or canned tomato sauce
  • 2 cloves garlic, put through a press
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon ground cuminseed
  • 1/4 teaspoon pepper


In a large pan, place the beans and 3 cups of the water and bring to a boil. Turn the heat to low, half-cover the pan, and simmer until the water is almost absorbed. In another pan or a kettle, bring the remaining 2 cups of water to a boil, add the boiling water to the beans, and continue to simmer. The total cooking time to soft the beans is about 2 hours. The stew will take on a creamy look and consistency. In a skillet, heat the oil. Add the onion and saute over low heat until golden. Add this to the bean pan with the tomato sauce, garlic, salt, cumin seed, and pepper. Bring to a boil. Cover the pan and simmer over low heat for 15 minutes. If the liquid evaporates too quickly, add 1/2 cup more of boiling water and simmer for 5 minutes longer. Serve warm with rice. Makes 6 servings.

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