Lebanese Fasolia with Turkey

White bean and tomato stew · 6 portions · midday dish, the carbohydrate is the beans

451kcal40 gprotein38 gnet carb12 gfat13 gfibre1,555 mgpotassium

Ingredients

  • 300 g dry cannellini or great northern (→ ~800 g cooked)
  • 700 g raw 93% turkey mince
  • 800 g canned tomato (no salt added)
  • 300 g onion
  • 25 g olive oil
  • 2 small cloves garlic
  • 30 g tomato paste
  • 1 tsp cinnamon + 2 tsp allspice (or 1 tbsp Lebanese seven-spice)
  • 45 ml lemon juice
  • 30 g parsley
  • 1 bay

Method

  1. Beans (Instant Pot): rinse, cover with 1.5 L water, bay leaf. High pressure 40 min unsoaked (10 min if soaked overnight), natural release 20 min. Drain, keep a cup of liquid. Can be done the day before.
  2. Onion first, slowly. Oil in the Instant Pot on Sauté-Less (or a heavy 5 L pot, medium-low). Halved, thin-sliced onion, 20–25 min, until soft and golden. Not dark.
  3. Sauté-Normal. Turkey in, break it up, 6–8 min until no pink.
  4. Spices, garlic and tomato paste, 1 min only — stop before the garlic colours.
  5. Tomatoes, beans, ~250 ml bean liquid. Simmer uncovered 25 min (or Pressure 8 min, quick release) until thick enough to sit on a spoon.
  6. Off heat: lemon and half the parsley. Taste; more lemon before salt. Rest of the parsley on top. Keeps 5 days; freezes well.