This is a dish we didn’t eat frequently, but every time that we did make it, we wondered why we didn’t serve it more often.

The tartness of the lemon with the bite of the green onions and garlic makes for a flavour punch, even without the jalapeño pepper. I was always amazed at how much olive oil is consumed when eating fasolia bi zeit. It felt practically blasphemous to not drown the beans in more olive oil on our plates. Sure, the recipe calls for a specific amount, but really, with Middle Eastern cuisine, that’s just a guide—we love this healthy oil! Enjoy this side dish whole or as a mash, with pita bread or a sandwich spread.

Serves 8

Directions

Soaking and cooking the navy beans

1. Soak the navy beans in 1 L cold water for 24 hours, then drain and rinse. Add 1 L cold water to the navy beans, then stir in the baking soda until dissolved. Let stand for 15 to 20 minutes, then drain and rinse again.

2. Place the navy beans in a large pot and cover with water. Add 1 tsp of the salt, then bring to a boil. Reduce the heat to low and simmer until tender, about 1 hour. Let stand until lukewarm, then drain. (At this point, the navy beans can be stored, covered, in the fridge for up to 4 days.)

Preparing the dressing

1. In a bowl, whisk together the lemon juice, salt and garlic (if using). Whisk in the oil until well combined. 

Finishing the dish

1. In a bowl, add the navy beans, half of the green onions, the jalapeño pepper (if using), the remaining salt and the cumin, then mash with a fork until your desired consistency (or leave whole).

2. Add the dressing to the navy bean mixture, stirring until well combined. Transfer to a serving platter and top with the remaining green onions and cumin and drizzle with the oil. Serve with pita bread.