Fassoulyeh B’Chuderah

Source:

Ingredients

cooked rice

1/8 teaspoon black pepper

1 1/2 teaspoons ground cinnamon

1 teaspoon salt

4 cups cold water or broth

1 Tablespoon lightly packed brown sugar

1 6oz can tomato paste

1 14oz can diced tomatoes with juice

1 lb (2 1/2 cups) dried cannelini or navy beans

3 Tablespoons vegetable oil or olive oil

1 large onion, chopped (about 2 1/2 cups)

2 Tablespoons minced garlic

Directions

Cover the beans with cold water and remove any rocks, dirt, or other debris from the surface of the water. Drain water and transfer to a 4-quart saucepan. Cover with water, bring to a boil, reduce heat, and simmer vigorously until beans are just cooked but not soft, about 45 minutes. Drain water and reserve beans.

Heat the oil in a heavy soup pot over medium-high heat. Cook the onions, stirring, until translucent, about 4-5 minutes. Add garlic and cook 1 additional minute; do not burn. Add the tomato paste and cook, stirring constantly, about 2 minutes. Add diced tomatoes, water, brown sugar, cinnamon, salt, and pepper and stir to combine. Return to a boil, then reduce heat, cover, and simmer over medium-low heat until beans are very soft and liquid has thickened considerably, about 1 1/2-2 hours.

Serve in bowls over basmati rice.