Moroccan Style Fassolia

As a child my mum used to make this super simple and incredibly satisfying dish whenever she was short in time and had to put dinner on the table ASAP, not that we ever complained as it is truly a delightful dish, most fantastic in it’s simplicity!

Fassolia is originally a Mediterranean dish, cooked a little differently in every country around the Mediterranean Sea, from an earthy white beans and tomato soup to green beans cooked in tomato sauce, but the basics are the same – beans and tomatoes.

My mum’s version was Moroccan originated infused with local  flavours and mine is no different, with just a bit different influences.

This dish is super quick and easy to make, and is prefect for these days when you left with no time to cook and dinner time is upon you. It is heart warming and satisfying, incredibly versatile and is made completely from cupboard stored food, which is a great bonus these days.


1 can haricot beans
1 can butter beans
1 can black eye beans
1 can baked beans
1 can chopped tomatoes
2 tbsp tomato paste
400 gram pack chicken sausages (8 pc)
1 tbsp olive oil
20 gram diced chorizo
½ tbsp crush cured lemon
¼ tsp crushed garlic
2 tbsp philadelphia (can be replaced with 1 tbsp paprika, 1 tsp mustard seeds, ½ tsp cumin)
Salt & pepper to taste
1 cup warm water


In a wide casserole pan, pan-fry the diced chorizo and the meat from within 1 sausage. When golden remove from pan and set aside.

In the same pan fry the remaining sausages in olive oil until golden on all sides. Remove from pan and set aside.

If replacing the sausages with hot dogs – slice the hot dogs thickly and fry the slices until golden.

Wash all beans (aside of the beaked beans) under running water, add all to pan and dry-fry for a minute, allowing them to break a little and soften.

In a small bowl mix together parsley, coriander and lemon. Add the herbs to the frying beans and mix.

Add the baked beans, chopped tomatoes and tomato puree, all spices and ½ cup of the water and cook for 5 minutes on medium heat.

Add back the diced chorizo, sausage meat and whole sausages – correct seasoning, cover the pot and leave to simmer on low heat for 12 more minutes.


This is a truly versatile and forgiving dish, try to reflect your own flavours into it.

For extra kick – add 1 diced chilli pepper to the pan when frying the sausages.

Make sure your beans are all soaked in water, as any other sauces will alter the flavours.

Feel free to use any sausage you like, or even replacing the sausages with minced beef – works great!