Kidney Beans Fasolya

Ingredients

• 3 cansred kidney beans
• 1 largeonion, chopped
• 6 large clovesgarlic, chopped
• 2 tbsp, or more to tastecilantro, chopped
• 2 tbspolive oil
• enough to coverbroth or water (you can mix water with 1 beef bouillon cube)
• optional; quantity unspecifiedcooked meat
• quantity unspecifiedcherry tomatoes, halved
• 2 tbsptomato paste
• 1bay leaf
• to tastesalt and pepper
• quantity unspecifiedsoaked rice
• quantity unspecifiedvermicelli
• quantity unspecifiedolive oil, for the rice
• to tastesalt, for the rice
• quantity unspecifiedwater, for the rice

Instructions

1. 1

   Sauté aromatics

   Heat the olive oil in a pot. Add the chopped onion and garlic and sauté.

2. 2

   Add cilantro

   Stir in the chopped cilantro.

3. 3

   Rinse beans

   Tip the three cans of kidney beans into a strainer and rinse them.

4. 4

   Build the stew

   Add the beans to the pot, then add broth and the cooked meat, if using. Mix.

5. 5

   Add tomatoes

   Stir in the halved cherry tomatoes. For softer tomatoes, sauté them briefly with the onion instead.

6. 6

   Season the pot

   Add the bay leaf, salt, pepper and tomato paste.

7. 7

   Simmer briefly

   Mix and bring the stew to the boil, then simmer for 5 minutes and turn off the heat. As the beans are already cooked, do not cook the fasolya for more than 5 to 10 minutes.

8. 8

   Start the rice

   While the fasolya simmers, make the rice. Heat olive oil in a separate pot and cook the vermicelli until golden.

9. 9

   Rinse the rice

   Wash the soaked rice and drain off any excess water.

10. 10

    Cook the rice

    Add the rice to the vermicelli with salt and water, then mix. Bring to the boil, lower the heat to its lowest setting and cover the pot.

11. 11

    Rest the rice

    Cook for 10 minutes, then turn off the heat and leave the pot covered for 5 to 10 minutes.

What is kidney beans fasolya?

Fasolya is a name used for bean dishes in parts of the Middle East, with recipes varying from home to home. This version makes a quick stew from canned kidney beans, tomato paste, garlic and cilantro, then serves it with vermicelli rice.

Cooked beans make the dish convenient, while a short simmer lets the tomato and aromatics flavour the broth without turning the beans mushy.

Nutrition and macros by portion

The nutrition label shows one serving as written: 630 calories, 25g protein, 105g carbs, 14g fat.

Kidney beans and rice provide most of the carbohydrates, while the beans also contribute protein and fibre. Olive oil supplies much of the fat; optional meat adds more protein, and broth or bouillon can make sodium vary considerably. Serve with a generous portion of fresh vegetables to balance the meal.

The beans and broth

Rinsed beans: drain and wash them before adding them to the pot to remove their canning liquid.

Broth: add enough to cover the beans, adjusting the amount to make the stew as brothy as you like. Water works too, and the recipe suggests beef bouillon as an option.

Building the flavour

Onion and garlic: sauté them in olive oil first so they form the aromatic base of the stew. Stir in the cilantro before adding the beans.

Tomato: tomato paste gives the broth a concentrated tomato flavour, while halved cherry tomatoes add juicy pieces. Sauté the tomatoes with the onion if you prefer them softer.

Keep the simmer short

The beans are already cooked, so this is a brief finish rather than a long stew. Bring the pot to the boil, then simmer for 5 minutes; the recipe advises keeping the total cooking time to no more than 5 to 10 minutes.

Taste the broth before serving and adjust the salt and pepper. Remove the bay leaf, which is there to flavour the pot rather than to eat.

Getting the vermicelli rice right

Golden vermicelli: cook it in olive oil until it turns golden, keeping an eye on it so it does not darken too far.

Covered cooking: after adding the soaked, rinsed rice, salt and water, bring the pot to the boil and reduce the heat to its lowest setting. Leave it covered for 10 minutes, then let it stand, still covered, for 5 to 10 minutes.

What to serve alongside

Serve the fasolya with the vermicelli rice so the grains can take up some of the tomato broth. If you include the optional cooked meat, it makes the stew more substantial.

A crisp salad or simply dressed vegetables can add a fresh contrast to the soft beans and rice. Keep the side light if you want the stew's broth to remain the focus.

Recipe notes & tips

• Rinse the canned beans well and drain them thoroughly before adding them to the pot.
• Add broth gradually until it just covers the beans, then adjust if you prefer a thinner stew.
• Keep the fasolya simmer brief because the beans are already cooked.
• Watch the vermicelli closely as it browns; it can go from golden to too dark quickly.
• Let the rice stand covered after cooking so it can finish steaming before serving.

Variations

• Add cooked meat: stir it in with the beans and broth to make the stew more substantial.
• Use water: replace the broth with water, adding a beef bouillon cube if desired.
• Soften the tomatoes: sauté the cherry tomatoes briefly with the onion before adding the beans.
• Add more cilantro: increase the chopped cilantro to suit your preference.
• Adjust the broth: use less for a thicker stew or more for a soupier bowl.

Common mistakes to avoid

• Overcooking the beans: they are already cooked, so keep the simmer to 5 minutes and no more than 10 minutes total.
• Skipping the rinse: wash and drain the canned beans before adding them to the pot.
• Burning the vermicelli: stir and watch it as it cooks, stopping when it is golden.
• Lifting the rice lid early: keep the pot covered during cooking and the 5 to 10 minute rest.
• Adding too much broth at once: start with enough to cover the beans and adjust the consistency from there.

How to store

Refrigerate leftover fasolya and rice in separate airtight containers and use within 3 to 4 days. Reheat until steaming hot, adding a splash of water or broth to the stew if it has thickened; reheat the rice with a little water and keep it covered so it steams through.

Frequently asked questions