INGREDIENTS
1 cup of White Beans (Fasoulia)
1 medium Onion, finely chopped
8 Garlic cloves, chopped
1/4 cup Olive Oil
1 to 2 tsp Tomato Paste
1/2 tsp. Salt (or to taste)
1/2 tsp. 7 Spices
1/2 tsp. ground Cinnamon
1/2 tsp. Sugar
4 cups Water
Half bunch of Parsley washed and chopped
METHOD
Soak the beans overnight in freshwater so that they soften and cook faster.
On the next day, rinse them and add to a cooking pot with around 3 cups of water, boil for 5 minutes then drain the beans and discard their water. Add the beans back to the pot with 5 cups of water and bring to boil again, then lower heat to minimum and let simmer for around one hour.
Well cooked beans get smashed easily between your fingertips
In a deep cooking pot, fry the onions and garlic until golden brown then add salt, 7 spices, cinnamon, sugar, tomato paste and sauté for another 1 minute
Pour 4 cups of water over the fry and bring to a boil then add the beans, cover the pot, and let boil gently on a low heat for 20 to 30 minutes until the beans soften enough. If the water reduces, feel free to add some more. The level of water should be always 2 to 3 cm above the grains. When the water reduces and the beans are tender enough, but not mushy, add the chopped parsley and keep cooking for another 2 minutes.
Serve with pita bread
Note: If you add cold water instead of warm water to the pot, the beans may wrinkle
