Fasolyas
פאסוליאס
A braised green bean dish served by Libyan Jews, especially as a Rosh Hashanah siman. The use of rubia-like beans connects it to the symbolism of increase and merit, while olive oil, cumin, and garlic provide the unmistakable Tripolitan flavor profile.
Ingredients
- •1 1/2 lb green beans, trimmed
- •3 tbsp olive oil
- •4 cloves garlic, sliced
- •1 tsp ground cumin
- •1/2 tsp paprika
- •1 tsp kosher salt
- •1/4 tsp black pepper
- •1/2 cup water
- •1 tbsp chopped parsley, optional
Instructions
- 1
Bring a pot of salted water to a boil and parboil the green beans for 4 to 5 minutes until just beginning to soften.
- 2
Drain the beans and rinse briefly under cool water to stop the cooking.
- 3
Heat the olive oil in a wide skillet or sauté pan over medium heat.
- 4
Add the garlic and cook briefly until fragrant but not browned.
- 5
Stir in the cumin, paprika, salt, and pepper.
- 6
Add the green beans and toss well to coat them in the seasoned oil.
- 7
Pour in the water, lower the heat, cover, and braise gently for 20 to 25 minutes until tender.
- 8
Uncover for the last few minutes if needed to reduce the liquid.
- 9
Serve warm or at room temperature, optionally sprinkled with parsley.
Kosher notes
Naturally pareve and suitable for holiday meals. Can be made ahead and rewarmed gently for festive service.
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