Jane’s Kitchen: Fassoulyeh b’Chuderah

1 pound dried cannelini beans (or 6 cups undrained canned)
3 tablespoons olive oil
1 large onion, chopped (about 2 1/2 cups)
2 tablespoons minced garlic
1 6-ounce can tomato paste
1 14-ounce can diced tomatoes with juice
4 cups cold water or broth
1 tablespoon lightly packed brown sugar
1 1/2 teaspoons cinnamon
1 teaspoon salt
1/8 teaspoon black pepper
4 cups uncooked basmati rice, cooked per package instructions
chopped parsley for garnish

Cover the beans with cold water and remove any rocks, dirt, or other debris from the surface of the water. Drain water and transfer to a 4-quart saucepan. Cover with water, bring to a boil, reduce heat, and simmer vigorously until beans are just cooked but not soft, about 45 minutes. Drain water and reserve beans.

Heat the oil in a heavy soup pot over medium-high heat. Cook the onions, stirring, until translucent, about 4-5 minutes. Add garlic and cook 1 additional minute; do not burn. Add the tomato paste and cook, stirring constantly, about 2 minutes. Add diced tomatoes, water, brown sugar, cinnamon, salt, and pepper and stir to combine. Return to a boil, then reduce heat, cover, and simmer over medium-low heat until beans are very soft and liquid has thickened considerably, about 1 1/2-2 hours.

Serve in bowls over basmati rice.


From MyJewishLearning.