Exposure Eats: Hannah’s fasolia (bean stew)

November 5, 2020

Hanna prepares bean stew

Hannah Demir has her finger on the pulse with this delicious Middle Eastern inspired dish

My mum is Middle Eastern and my dad is East African so growing up I ate a lot of mixed food; fusion, tastes and spices. This is my recipe for fasolia.

1 tin white beans (alternatively you can also use 250g dried beans)
1 tin tomatoes
1 onion, finely diced
3 cloves of garlic, finely sliced
2 tbsps. tomato puree
1 vegetable stock cube
3 tbsps. oil
Salt & pepper

Heat the oil in a saucepan at medium heat and fry the diced onion for a couple of minutes

Next add the garlic and tomato puree and sauté for 2 minutes

Then add the tinned tomatoes, vegetable stock, beans and salt and pepper

Place a lid on the pan and simmer for 30 minutes on a low heat

Top tips
If you are using dried beans, soak them over night and cook for 90 minutes until soft

If you like extra spice, add some chilli or other spices like cinnamon

Hannah’s fasolia (bean stew) with rice

In response to the pandemic, BreadnButter has established an emergency food hub for Barnet and Edmonton, producing and distributing free Meal Kits. With help from Exposure, BreadnButter has launched an accompanying YouTube channel – run by local youth – showing how to make the meals.

For more details of the project contact enquiries @ breadnbutter.org.uk.