FASSOLIA

While having dinner at Mirazur (a three-star Michelin restaurant) a friend and I were served a dish of tender white beans. I don’t remember other details of the dish, but I do remember my friend recalling his mother’s Fassolia. With one bite, the Michelin stars and the south of France disappeared and were replaced by memories. It’s a dish we all have fond memories of, is it because it’s usually eaten hot when it’s cold outside, is it because its tomato broth makes you feel comforted or is it the soft white beans that satisfy? I’m sure it’s a combination your appetite won’t forget. I use bright red, ripe tomatoes for the broth and add paprika for additional smoky flavor notes. I simmer the beans in the tomato broth over low heat for an hour and a half to concentrate the flavors and slightly thicken the sauce from the starches in the beans. You’re left with a warm, spiced tomato bean stew with pockets of tender meat served over fresh white rice. It’s time to start creating those memories with this recipe.   

DETAILS 

A hearty main meal with a preparation time of 30 minutes and a cooking time of 1½ hours. 

INGREDITNS

• 1 1/2 cups dried cranberry beans also called borlotti beans 

• 2 large ripe tomatoes, cut into four

• 1 can (400 grams) of chopped Italian tomatoes 

• 10 cherry tomatoes, sliced in half 

• 2 tablespoons tomato paste

• 1 teaspoon sugar

• 1/2 cup water 

• 3 tablespoons extra virgin olive oil

• 1 large white onion, diced 

• 5 garlic cloves, diced 

• 2 teaspoons salt

• 1/2 teaspoon all spice

• 10 cracks of black pepper

• 1/2 testpoon cinnamon

• 1 1/2 teaspoons red paprika

• 150 grams minced meat or cubed meat (as per your preference)

• 2 bay leaves   

METHOD:

Step 1: Preparing your beans

Soak the dried beans in room temperature water overnight, this rehydrates and gets them ready for use the next day. 

Step 2: Preparing your tomato sauce

In a medium sized bowl, add the ripe tomatoes, can of chopped tomatoes, cherry tomatoes, tomato paste, sugar and water and mix until combined. 

Step 3: Cooking

Drain the beans from the water. 

Place a deep pot at least 20cm wide on your stove top, add the olive oil and set the heat at medium high (8/10). Once heated up, when you can smell the perfume of the olive oil, add the onions and salt and cook while stirring until almost translucent. Add the garlic and cook while stirring until the garlic starts wilting. Add the all spice, black pepper, cinnamon, paprika and meat and cook while stirring until the meat starts to brown on the outside. Add the beans and cook while stirring for 1 minute. Add the tomato sauce and bring to a boil. Once boiling reduce the heat to medium (5/10), add the bay leaf and cover with the lid. 

Simmer for 1 to 1½ hours with the lid on the whole time. Check in every 15 minutes to stir and make sure there is enough tomato sauce. If needed add in ½ cup of water. Before turning off the heat, check for doneness, the beans should be cooked all the way through and creamy on the inside. 

Step 4: Serving

Serve hot with a bowl of fresh white rice. Lately I’ve been craving something fresh and green when I cook with a broth-y tomato sauce. Right before serving, I add in a couple of handfuls of fresh spinach for contrast. This step is optional, but if you have something dark and green in your fridge that needs to be used, this is the time. 

Recipe, Photography, Food Styling, Prop Styling by: TALA SOUBRA

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