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Fasoulia (Beans) with Syrian Rice



1. 2 tablespoons extra olive oil

2. 2 cups rice

3. 3/4 cup vermicelli noodles

4. 1 teaspoon salt


1. 3 (15) oz cans beans drained and rinsed well

2. 3 tablespoons olive oil

3. 1 cup diced onion

4. 2 tablespoons finely chopped garlic

5. 1 teaspoon ground cumin

6. 1 teaspoon ground coriander

7. 1 teaspoon ground cinnamon

8. 2 teaspoons salt

9. 2 15 oz cans diced tomatoes salt free

10. 1 cup finely chopped bell pepper optional

11. 1 bunch cilantro, chopped

12. 1/2 cup water




- In a pot, heat olive oil on medium heat and add in the vermicelli noodles.

- Brown the noodles, then add the rice and stir in the pot for a minute. Add the water and salt and bring to a boil. Once at a boil, reduce heat to low and place lid on the pot. Cook for 28-30 minutes, until tender.

Fasoulia (beans)

- In a large pot, heat olive oil. Add the chopped onions and garlic. Sauté on medium heat until fragrant and add the bell pepper. Add the salt, ground cumin, coriander and cinnamon.

- Add the diced tomatoes and bring to a boil.

- Reduce heat and add beans and water. Simmer for 15-20 minutes and taste for seasoning. Stir in the cilantro.

Serve over rice and Enjoy!


Lara Khouli