Jani Me Fasule | FoodieAtlas

Ingredients

2 cups dried white beans (such as cannellini or navy beans)
1 large onion, finely chopped
2 cloves garlic, minced
2 large carrots, chopped
2 celery stalks, chopped
1 large tomato, chopped (or 1 can diced tomatoes, drained)
1/4 cup olive oil
1 teaspoon paprika
1/2 teaspoon ground cumin
1/2 teaspoon ground black pepper
1 bay leaf
6 cups water or vegetable broth
Salt to taste
Fresh parsley, chopped (for garnish)

Instructions

Prepare the Beans

Rinse the dried beans and place them in a large bowl. Cover with water and soak overnight. Drain and rinse the beans before cooking.

Cook the Beans

In a large pot, add the soaked and drained beans and 6 cups of water or vegetable broth. Bring to a boil, then reduce the heat and simmer for about 1 hour, or until the beans are tender. Drain and set aside.

Cook the Vegetables

In the same pot, heat the olive oil over medium heat. Add the finely chopped onion and saut√© until soft and translucent. Add the minced garlic and cook for another minute.

Add the chopped carrots and celery, and cook for about 5 minutes, stirring occasionally.

Add the Tomatoes and Spices

Stir in the chopped tomatoes, paprika, ground cumin, ground black pepper, and bay leaf. Cook for another 5 minutes, allowing the tomatoes to soften and the spices to become fragrant.

Combine and Simmer

Add the cooked beans back into the pot. Pour in enough water or vegetable broth to cover the beans and vegetables. Bring to a boil, then reduce the heat and simmer for about 30 minutes, or until the flavors have melded together. Season with salt to taste.

Serve

Remove the bay leaf before serving. Ladle the Jani Me Fasule into bowls and garnish with freshly chopped parsley. Serve hot with crusty bread or over rice.