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a.k.a. Fassüliah K’dra, these are soft and delicately savory saffron cannellini beans. This is a very simple recipe and the result appears quite plain, but it is in fact amazingly subtle and delicious. The white pepper adds just the right amount of spice. You can eat this plain in a bowl as you would any old bean stew, or add toppings to it like chopped tomato or yogurt or whatever strikes your fancy, or serve alongside a bunch of other salads and tasty bits.

Adapted from Mediterranean Street Food by Anissa Helou. Serves 6.

2 1/2 C. dried cannellini beans, soaked 8 hrs. or quick soaked for at least 3 in boiling water
A nice fat pinch of saffron
10 C. water
5 Tbsp. olive oil
3 medium or 2 large white onions, halved or quartered and sliced very thin (a mandoline is good for this)
1/4 C. flat-leaf parsley, minced
1 tsp. white pepper
Salt to taste

Put the drained beans and the water into a soup pot. Add the saffron, crushing it with your fingers first. Bring to a boil, add the oil, and simmer, covered, for 30 minutes.

If pressure cooking, heat at maximum pressure for 6 minutes and then quick release; add the ingredients listed below and pressurize again for the same amount of time.

Stir in onions, parsley, and pepper, and cook for another 30 minutes or until beans are tender, stirring occasionally. Add salt to taste. You can adjust the consistency by cooking longer or adding more water.

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