Apr 16, 2010

Jani me Fasule



This is not only the most popular dish in Greece but Albania as well. The two countries share many recipes. The Greek dish however uses olive oil and mint instead of butter and paprika. This is a hearty, flavorful thick soup perfect with a light meal or cold night.

2 cups of dry white beans, soaked over night, wash and rinse
4 cups water
1/2 cup chopped onion
1/4 cup butter
3 tablespoons tomato paste
1/4 cup chopped parsley
1 tablespoon chopped paprika
salt to taste
1 teaspoon chili powder

1. In a 4-quart saucepan add beans and water. Bring to a full boil and cook for 10 minutes. In a small skillet on medium heat add butter and onion. Cook until tender. Add to beans. Add tomato paste, parsley, paprika, salt and chili powder as well. Mix well. Reduce heat to low and cook covered 3- 4 hours. Adding more water if needed.

Yields: 6 servings

3 fabulous comments:

The Hyper Cook said...

How interesting!!! We, Moroccans, have the same exact dish and we use the same exact spices and other ingredients. We call it "Loubia"- it's a staple in every Moroccan house during the winter. In fact, I just featured it on my blog last week ( check it out).

It always amazes me how North African cuisine is very similar to the mediterean ones with very slight changes in spices.

I guess you can always tag this as Moroccan.

Noor said...

Thats so interesting I never knew that but you are right they are just alike.

Umm said...

Salam alaikum wa ramatulah wa barakatu sister Noor it's UmmBinat. This is very tasty shorba. I liked the butter in it!! DH didn't like it that much, not sure why. It definitely got better as most soups do, by the next day or two.