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Fassoulia Beida

Recipe information

  • Yield

    serves 6

Ingredients

1 1/4 cups dried navy or haricot beans, soaked overnight
4 tablespoons extra-virgin olive oil
Juice of 1 lemon, or more
Salt and pepper
8 black olives (optional)

Preparation

  1. Step 1

    Drain and boil the beans in fresh water for about 1 1/2 hours, or until very soft. Drain, keeping some of the cooking water. Save a few whole beans for garnish, and put the rest in a food processor with the olive oil and lemon juice, salt and pepper. Blend to a soft, light paste, adding a little of the cooking water to thin it if necessary.

    Step 2

    Serve in a bowl, decorated with the whole beans and, if you like, a few black olives.

Cover of Claudia Roden's The New Book of Middle Easter Food, featuring a blue filigree bowl filled with Meyer lemons and sprigs of mint.
Reprinted with permission from The New Book of Middle Eastern Food, copyright © 2000 by Claudia Roden, published by Knopf. Buy the full book on Amazon or Bookshop.
TagsDipMiddle EasternNavy BeanBean and LegumeVegetableSideSnackDinnerDairy FreeGluten FreeNut FreeVeganVegetarianEasy5 Ingredients or FewerSimmerFood ProcessorCookbooks
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