Fassoulyeh b'Chuderah | My Jewish Learning

Step 1

Cover the beans with cold water and remove any rocks, dirt, or other debris from the surface of the water. Drain water and transfer to a 4-quart saucepan. Cover with water, bring to a boil, reduce heat, and simmer vigorously until beans are just cooked but not soft, about 45 minutes. Drain water and reserve beans.

Step 2

Heat the oil in a heavy soup pot over medium-high heat. Cook the onions, stirring, until translucent, about 4-5 minutes. Add garlic and cook 1 additional minute; do not burn. Add the tomato paste and cook, stirring constantly, about 2 minutes. Add diced tomatoes, water, brown sugar, cinnamon, salt, and pepper and stir to combine. Return to a boil, then reduce heat, cover, and simmer over medium-low heat until beans are very soft and liquid has thickened considerably, about 1 1/2-2 hours.

Step 3

Serve in bowls over basmati rice.