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Vegan Red Kidney Beans Stew

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Vegan Red Kidney Beans or "Fasolia b Zet" is a hearty and flavorful vegan stew that's a staple in Lebanese cuisine. It features kidney beans cooked in a rich tomato sauce with onions, garlic, and plenty of olive oil. It's a simple yet satisfying dish that's often served warm or at room temperature as part of a mezze spread or as a main course.
Fasolia b Zet is more than just a dish; it's a taste of Lebanese home cooking. It's a reminder that simple ingredients, when combined with care, can create a truly delicious and satisfying meal.
You will simply love it because it is easy to prepare with minimal ingredients, packed with nutrients and fibers, incredibly flavorful and satisfying, naturally vegan and vegetarian. Without forgetting its versatility.
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Prep Time 10 minutes
Cook Time 1 hour 45 minutes
Servings: 4 Servings
Course: Appetizer, Main Course, Side Dish
Cuisine: Lebanese
Calories: 211
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 200 G Kidney Beans Dry
  • Water to soak and boil the Beans To soak and boil the Beans
  • 1 Tbsp Baking Soda
  • 1 Medium Onion finely chopped
  • 4 to 5 Garlic Cloves Sliced
  • 4 Tbsp Oil
  • ½ Cup Tomato Sauce
  • 2 Cups Water
  • ½ Tsp Salt
  • ¼ Tsp White Pepper
  • ½ Tsp Ground Coriander

Equipment

  • 1 Pot
  • 1 Bowl
  • 1 Drainer

Instructions
 

Prepare the Kidney Beans:
  1. If using dried kidney beans, soak them in boiling water overnight or for at least 8 hours with baking soda.
    Water to soak and boil the Beans, 1 Tbsp Baking Soda, 200 G Kidney Beans
  2. Drain and rinse the soaked beans well.
  3. Cook the soaked beans in a pot with fresh water until tender (about 1hour). Drain and set aside.
  4. If using canned kidney beans, drain and rinse them.
Sauté the Onions and Garlic:
  1. Heat olive oil in a large pot over medium heat.
    4 Tbsp Oil
  2. Add the chopped onions and garlic and sauté until they become translucent and softened (about 5 minutes) being careful not to burn it.
    1 Medium Onion, 4 to 5 Garlic Cloves
Add the Seasoning:
  1. Season with salt, white pepper, and ground coriander.
    ½ Tsp Salt, ¼ Tsp White Pepper, ½ Tsp Ground Coriander
  2. Add the tomato sauce.
    ½ Cup Tomato Sauce
  3. Add water and leave to boil.
    2 Cups Water
Add Kidney Beans and Liquid:
  1. Add the cooked kidney beans (or drained canned beans) to the pot.
  2. Make sure that the water is just enough to cover the beans.
Simmer:
  1. Bring the mixture to a simmer, then reduce the heat to low.
  2. Cover the pot and simmer for 30-45 minutes, or until the beans are very tender and the sauce has thickened.
  3. Stir occasionally to prevent sticking.

Nutrition

Calories: 211kcalCarbohydrates: 17gProtein: 5gFat: 14gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gTrans Fat: 0.1gSodium: 1265mgPotassium: 348mgFiber: 5gSugar: 2gVitamin A: 133IUVitamin C: 6mgCalcium: 36mgIron: 2mg

Notes

If you are using canned beans, you can reduce the simmer time to 15 to 20 minutes, because the beans are already cooked.

Serving suggestions: 

Serve warm or at room temperature, ideally with pita bread or rice.
Enjoy it as part of a mezze platter alongside other Lebanese specialties.
It is a great make ahead dish.

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