Fasolia Recipe

Posted on
 This dish is perfect for those who love beans FASOLIA RECIPE

This dish is perfect for those who love beans! Fasolia is a dish made with kidney beans, tomato paste, and other enak spices. It tastes great over rice. Traditionally, fasolia is cooked with hard beans that are soaked overnight but with Eva’s busy schedule, she found that using canned beans was much quicker and just as delicious!


2 cans of kidney beans or your bean of preference (15.5 ounces each)
1 medium onion
2 garlic cloves
A pound and a half chuck beef cut into chunks
Tomato paste
Olive oil


1. In a medium sized pot, on medium high heat, heat 2 and a half tablespoons of olive oil

2. Add diced onion and garlic to hot oil and sauté for around 3-5 minutes until wilted or golden (your choice)

3. Once onion is wilted or golden, add meat, 1/4 teaspoon of pepper, 1 teaspoon salt, 1 teaspoon of allspice and toss. Cook meat for about 15-20 minutes, don’t mind the meat drippings, if meat is cooked, add drained and rinsed kidney beans and toss together

4. Once beans and meat start to boil together add 5 cups of water (if you would prefer it to be less soupy and more thick add 4 cups of water)

5. Stir and bring to boil

6. Once boiled, simmer and cover for 15 minutes, stir halfway through and crack open top for remaining time

7. After 15 minutes, uncover and add 3 tablespoons of tomato paste and mix in, partially cover for another 15-20 minutes

8. Start rice or Eva’s riz bil sh’arieh


Source: Eva’s Lebanese Cooking

Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

Leave a Reply

Your e-mail address will not be published. Required fields are marked *