I love simple meals that use pantry staples, and this vegetarian fasoulia is one I come back to often. It is filling, budget-friendly, and easy to make with just a few ingredients.
We start by cooking dry white beans until tender, then simmer them in a rich tomato sauce with garlic, onion, and cumin. The result is a warm and comforting dish that works well for lunch, dinner, or even breakfast!
If you enjoy bean-based meals, you might also like this or this kidney beans curry, chickpea tuna salad, both great for simple everyday cooking.
ingredient notes
- White beans - Use dry white beans such as navy or cannellini.
- Onion - Yellow or white onion is okay to use here.
- Garlic
- Tomato paste.
- Pureed tomatoes - I used passata, feel free to use fresh, or blended canned tomatoes.
- Cumin.
- Cooking oil.
- Salt and pepper - to taste.
- Some water to adjust the stew's thickness.
can I add other vegetables?
Yes. You can easily add vegetables to bulk it up or add more flavor.
Good options include:
- Carrots.
- Celery.
- Bell peppers.
can I use canned beans?
Yes, canned beans work well and save time.
Use 2 15.5 oz cans (400 g each) of white beans. Drain and rinse them well before using.
Skip the soaking and boiling steps. Add the beans directly after cooking the onion, garlic, and tomato base. Add about ½ to 1 cup of water to loosen the sauce, then simmer for 15 to 20 minutes.
Avoid simmering for too long, as canned beans can become too soft.
how do I quick soak beans?
Add beans to a pot, cover with water, bring to a boil, then turn off the heat and let them sit for 1 hour. Drain and proceed with the recipe.
serve it with
- Fluffy Basmati Rice
- Mediterranean Yellow Rice
- Vermicelli Rice
- Flatbreads.
- A squeeze of fresh lemon
useful tips for this recipe
- Do not overcook the beans before adding them to the sauce.
- Stir occasionally to prevent sticking.
- Add a small amout of water to your liking, if the sauce becomes too thick.
- This tastes even better the next day.
storing fasoulia
Store leftovers in an airtight container in the fridge for up to 4 days.
It can also be frozen. Let it cool completely, then freeze for up to 3 months.
more mediterranean recipes
- Red Kidney Bean Hummus
- Zaalouk - Tomato and Aubergine Dip
- Salad Shirazi
- Warm Moroccan Carrot Salad
- Halloumi Chickpea Salad
- Orzo Chicken Bake
- Pesto Orzo Pasta Salad
Enjoy making this recipe! Be sure to give it a review ⭐ below! Also don't forget to subscribe to our Newsletter for more delicious recipes!
📖 Recipe
Vegetarian Fasoulia White Beans in Tomato Sauce
Ingredients
- 2 cups dry white beans (sorted, with stones picked out)
- water for soaking and cooking, enough to cover by 4 to 6 inches
- 2 - 3 tablespoon cooking oil
- 1 medium onion chopped
- 3 to 4 garlic cloves minced
- 3 tablespoons tomato paste
- 2 cups pureed tomatoes
- 1 teaspoon cumin
- salt and pepper to taste
- ½ cup water - to lighten up the stew
Instructions
- Add the dry beans to a large bowl and cover with enough water to fully submerge. Soak overnight (8 to 12 hours).
- Drain the soaked beans, then rinse well.
- Transfer the beans to a pot and add enough water to cover them by 4 to 6 inches. Cook according to package instructions for an hour, or until tender. Check from time to time and add more water if needed.
- Once cooked, drain the beans and set aside.
- Heat the oil in a large pot. Add the chopped onion and cook until soft. Stir in the garlic and cook briefly until fragrant, about 30 seconds to a minute.
- Add the tomato paste, pureed tomatoes, cumin, salt, and pepper. Stir well.
- Return the cooked beans to the pot, add water, and stir to combine.
- Let everything simmer for 15 to 25 minutes, stirring occasionally, until the sauce thickens slightly.
- Taste and adjust seasoning, then serve warm.
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