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You are here: Home » Food Preparation » Recipes » Beans, Grains, & Vegetables » Fasooli (White Beans and Rice)

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Fasooli (White Beans and Rice)

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Soaked Great Northern Beans

This is one of my favorite growing up dishes. The flavor is excellent; it is warming and filling. I still don’t think I make it as well as my Mom does, but I try! The photo above is of the Great Northern beans I finished soaking this morning (see How to Cook Dry Beans). The photo below is of the finished beans in the tomato sauce.

As a side note, I love to use my pasta pot for cooking beans. Draining is simple — just pull out the insert over the sink. Voila! Beans are easily separated from the water. Rinse right in the pasta insert also.

Fasooli (Fuh-SOO-lee)
Arabic White Beans & Rice

Over medium heat, saute onions in olive oil. After a few minutes, add garlic. Stir frequently. Let onions saute until transparent and soft.

In a 4 cup measuring cup, mix tomato paste with water until smooth.

Add great northern beans, spices and tomato paste/water mixture to pot. Taste, adjust seasonings if necessary. Simmer to heat all ingredients thoroughly.

Turn off heat. Serve over warm brown rice.

Delicious served with stewed lamb meat, or chicken chunks.

fasooli white beans and rice
4.5 from 2 votes
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Fasooli (Fuh-SOO-lee)

Arabic White Beans & Rice
Course Main
Author Wardee Harmon

Ingredients

  • 1 onion chopped
  • 2 to 3 cloves garlic chopped or crushed
  • 3 cups great northern beans or navy beans, cooked
  • 1 can tomato paste
  • 3 cups pure water
  • 3 cups brown rice (cooked)
  • 2 to 3 teaspoons sea salt
  • 1/2 teaspoon black pepper

Instructions

  1. Over medium heat, saute onions in olive oil.
  2. After a few minutes, add garlic.
  3. Stir frequently.
  4. Let onions saute until transparent and soft.
  5. In a 4 cup measuring cup, mix tomato paste with water until smooth.
  6. Add great northern beans, spices and tomato paste/water mixture to pot.
  7. Taste, adjust seasonings if necessary.
  8. Simmer to heat all ingredients thoroughly.
  9. Turn off heat.
  10. Serve over warm brown rice.

Recipe Notes

Delicious served with stewed lamb meat, or chicken chunks.

© Copyright 2008 by Wardee Harmon.

We only recommend products and services we wholeheartedly endorse. This post may contain special links through which we earn a small commission if you make a purchase (though your price is the same).

Posted in: Beans, Grains, & Vegetables Beans, Grains, & Vegetables (Gluten-Free) Food Preparation Main Dishes Main Dishes (Gluten-Free) Middle Eastern Foods Middle Eastern Foods (Gluten-Free) Recipes Soups & Stews Soups & Stews (Gluten-Free)

About Wardee Harmon

Wardee lives in the Boise area of Idaho with her dear family. She's the lead teacher and founder of the Eat God's Way online cooking program as well as the author of Fermenting, Sourdough A to Z, and other traditional cooking books. Eat God's Way helps families get healthier and happier using cooking methods and ingredients from Bible Times like sourdough, culturing, and ancient grains.

Reader Interactions

Comments

  1. Tiffany says

    April 23, 2008 at 9:14 am

    Wardee,
    That sounds very good, I think I will make it tomorrow for dinner, its supposed to be a stormy day, and that sounds like comfort food. I would love to see more “ethnic” foods.
    love,
    Tiffany

    Reply
  2. sara kay says

    July 16, 2008 at 5:44 pm

    I made this for dinner tonight and even my 2 year old ate it! 🙂

    I served it with chicken, and I didn’t have a can of tomato paste, so I put a can of fire roasted diced tomatoes in the food processor and added a little less water than was called for. It turned out great! Thank you!

    Reply
  3. Millie says

    April 10, 2010 at 5:00 pm

    Wardee,
    I made this for dinner a few nights ago and we loved it! I’m so glad that you linked it in the eCourse.
    .-= Millie @ Homespun Oasis´s last blog post… Sourdough Sandwich Bread- Variation =-.

    Reply
  4. harvz says

    June 5, 2011 at 12:42 am

    Thanks so much for the recipe. I will give it a try tomorrow. Thanks again

    Reply
  5. anna s. says

    April 18, 2012 at 7:15 pm

    I was a bit wary of this recipe, seemed like it was too simple or not enough spices….But it was delicious and both of my girls ate it without complaining about eating beans for dinner. everyone was satisfied and enjoyed it. Thank you, Wardee for all of the wonderful content you provide!

    Reply
  6. Hala says

    April 19, 2012 at 11:39 am

    I was looking for Middle Eastern Bean and Rice dish to make for Pot Luck. I notice that Halal meat often tastes really bad. Do you know of source of good meat that is Halal? I wast thinking of adding lamb to Bean and Rice dish.

    Reply
  7. Kristy S says

    July 30, 2013 at 8:24 pm

    This is an awesome recipie. I’ll add chicken breast cubes to make it healthier, and it can be served over any type of rice.

    I come across many of your recipies when I try to cook like my Palestinian mother-in-law, whose food is all my hubby likes to eat when I cook. Thanks for posting all your recipies as translations from the other side of the world are ard to master when attempting to teach me a favorite dish.

    Reply
  8. Juanita says

    August 18, 2013 at 2:06 pm

    Thank you, for this delicious recepie what type of acid do you use when soaking the beans.

    Reply
  9. Agnes says

    December 4, 2014 at 5:18 am

    I would like to say a big thank you for the very helpful videos on cooking, among other things, beans from dry. I’ve been trying to get a good result for ages, always used to use tins of beans but wanted to change that. Now after watching the video and reading through the recipe I think it should work. You also have lovely recipes. What a wonderful website. Thank you very much.

    Reply
  10. Sarah McKenna says

    June 8, 2017 at 1:35 pm

    Hi Wardah, First I want to say, I am huge fan of yours! Thank you for your work, it is such a big help and a joy for our family. I am writing to ask about that loubieh (arabic green bean stew) recipe you used to have on your site, it is still linked from some of your pages but the recipe itself is gone. I have been cooking it for a decade, and have an old print-out, it is a family favorite. I was looking it up today because I thought you might have updated it with tips on how to modify the recipe for an instant pot. I believe 4 cups of water is too much, for example, but am not sure. Would I just put 2 cups and use the meat/stew button?

    Do you plan on restoring the recipe, and if so, do you plan to post a variation for the instant pot? Thanks again for your work, it brings so much joy to our family! Here is the link where it used to be: /2006/04/24/loubieh-green-bean-stew/ And below is the recipe from my old print out.

    Warmest Regards,
    Sarah

    Loubieh – Arabic Green Bean Stew

    1 to 2 pounds grass fed stew lamb (or beef)
    1 onion, chopped
    3 tablespoons extra virgin olive oil
    2 to 3 cloves garlic, minced
    1 can tomato paste
    4 cups filtered water
    2 16 ounce packages of frozen green beans (or 2 pounds fresh)
    2 teaspoons sea salt
    1/4 teaspoon pepper
    4 cups brown jasmine or basmati rice (cooked and warm)

    Saute lamb and onions in olive oil over medium heat in a 6 quart stock pot. After a few minutes, add garlic. Let onions saute until transparent and soft. In a 4 cup measuring cup, mix tomato paste, salt, pepper, and water until smooth. Add tomato paste mixture to pot. Bring to boil, reduce heat, cover and simmer until lamb is tender (about an hour). Add the green beans. Let simmer, covered, until tender, about 20 minutes. Adjust seasonings. Turn off heat. Serve over cooked brown rice.

    Reply
    • Millie Copper says

      June 15, 2017 at 11:09 am

      Hi Sarah,

      We’ve republished the recipe you are looking for. Here’s the link: https://traditionalcookingschool.com/2006/04/24/loubieh-green-bean-stew/

      Wardee hasn’t done an IP version of this, and yes, she would decrease the water. She’s not sure how much though. Start with 2 cups and then see.

      You could use the meat/stew function, yes. Wardee isn’t very familiar with this function as she most often uses manual. 🙂

      Add the green beans at the end. 🙂

      Let us know if you were successful in an IP adaptation.

      ~Millie, TCS Customer Success Team

      Reply
  11. Karin says

    July 23, 2017 at 2:34 am

    Hi. How much Is 1 can tomato paste in grams? Thanks in advance!

    Reply
    • Danielle says

      July 24, 2017 at 10:50 am

      Hi Karin,

      A 6 oz can of tomato paste is 170 grams.

      ~Danielle, TCS Customer Success Team

      Reply
4.50 from 2 votes (2 ratings without comment)

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