Go Back
–+ servings
Fasolia Bohnen Bohneneintopf libanesisch
Print Recipe Rezept speichern
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Einweichzeit 12 hours
Total Time 13 hours 50 minutes
Servings 4 People
Calories 259

Ingredients

  • 250 g dried white beans alternatively, you can also use cooked beans from a can - but then 500 g
  • 400 g Tomato pulp or strained tomatoes
  • 3 Garlic cloves
  • 20 g fresh coriander
  • 3 TBSP Tomato paste
  • 1/2 TSP Cinnamon
  • 1/2 TL Harissa or more to taste
  • 6 TBSP Olive oil
  • 500 ml Water
  • Salt, pepper

Side dish: Lebanese butter rice

    Zubereitung

    • Soak the white beans overnight in plenty of water.
    • Then cook the beans for 1 hour until they are soft.
    • If you use pre-cooked beans from the supermarket, steps 1 + 2 are not necessary.
    • Peel and finely slice the garlic.
    • Coarsely chop the coriander.
    • Heat the olive oil in a saucepan over medium heat and sauté the garlic for about 3 minutes.
    • Add the tomato paste and harissa and fry for 2 minutes.
    • Add the strained tomatoes / tomato pulp and deglaze with water.
    • Season with cinnamon, salt and pepper.
    • Add the cooked beans and chopped coriander and simmer for about 30 minutes on a low heat with the lid closed.
    • Meanwhile, prepare the butter rice according to the recipe. You can find the recipe here -> Butter rice

    Notes

    *Recipe contains affiliate links.

    Nährwerte

    Calories: 259kcal | Carbohydrates: 46g | Protein: 17g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 159mg | Potassium: 1459mg | Fiber: 12g | Sugar: 6g | Vitamin A: 565IU | Vitamin C: 11mg | Calcium: 197mg | Iron: 8mg