Ingredients with Measurements:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) diced tomatoes
- 2 cups vegetable broth
- 1/2 cup pitted kalamata olives, chopped
- 1/2 cup crumbled feta cheese
- Salt and pepper to taste
- Fresh parsley for garnish
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
- Knife and cutting board
Step-by-step instructions:
1. Heat the olive oil in a large pot or Dutch oven over medium heat.
2. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the minced garlic, paprika, cumin, and oregano and cook for another minute.
4. Add the kidney beans, diced tomatoes, and vegetable broth. Bring to a boil, then reduce heat and let simmer for 15-20 minutes.
5. Add the chopped olives and crumbled feta cheese and stir to combine.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh parsley.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
5. Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 220
Fat: 10g
Carbohydrates: 23g
Protein: 10g
Fiber: 7g
Substitutions for ingredients:
- You can use any type of canned beans instead of kidney beans.
- You can use any type of canned tomatoes instead of diced tomatoes.
- You can use chicken or beef broth instead of vegetable broth.
- You can use any type of olives instead of kalamata olives.
- You can use goat cheese or queso fresco instead of feta cheese.
Variations:
- You can add cooked ground beef or turkey for a meatier version.
- You can add chopped bell peppers or carrots for extra vegetables.
- You can add a splash of red wine for extra flavor.
Tips and tricks:
- Make sure to rinse the canned beans before using them to remove excess salt.
- You can make this recipe ahead of time and reheat it when ready to serve.
- This recipe is great for meal prep and can be stored in the fridge for up to 4 days.
Storage instructions:
Store the fazulnica in an airtight container in the fridge for up to 4 days.
Reheating instructions:
Reheat the fazulnica in a pot over medium heat until heated through.
Presentation ideas:
Serve the fazulnica in bowls with a sprinkle of fresh parsley on top.
Garnishes:
Fresh parsley
Pairings:
- Crusty bread or garlic bread
- Salad with a lemon vinaigrette
Suggested side dishes:
- Roasted vegetables
- Grilled chicken or fish
Troubleshooting advice:
- If the fazulnica is too thick, you can add more broth or water to thin it out.
- If the fazulnica is too thin, you can let it simmer for a few more minutes to thicken it up.
Food safety advice:
Make sure to store the fazulnica in the fridge within 2 hours of cooking to prevent bacterial growth.
Food history:
Fazulnica is a traditional Balkan soup made with beans and vegetables. It is often served as a main course during the winter months.
Flavor profiles:
This fazulnica has a savory and slightly tangy flavor from the olives and feta cheese. The spices add warmth and depth to the dish.
Serving suggestions:
Serve the fazulnica with a side of crusty bread for dipping.
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Region: Balkan