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    You Are Here Home » Assyrian Recipes

    Published: Sep 15, 2019 Updated: Feb 7, 2021 by Hilda Sterner | This post may contain affiliate links 6 Comments

    Fasolia (Assyrian Green Bean Stew)

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    Fasolia is a rich tomatoey bean stew, brimming with large chunks of lamb or beef. Green bean stew is usually served over vermicelli rice. However, it's hearty enough to serve on its own for a lower-carb option. I'll show you how to make this tasty stew over the stovetop and in an Instant Pot.

    fasolia (bean stew) in a spoon over a pot

    The Assyrian word for "green beans" is "Fasolia" and it also happens to be the name of this tasty green bean stew. In fact, green beans are called "Fasolia" by most Middle Easterners.

    Fasolia is a popular dish in Lebanon, Jordan, and the Mediterranean region. Most of these regions also call this dish Fasolia. This includes Ethiopians, Palestinians, Egyptians, Turks, Arabs, and Greeks! So whether it's an Assyrian Fasolia recipe or a Lebanese Fasolia recipe, it's cooked similarly.

    Why This Recipe Works

    In Assyrian homes, stews are served at least a few times a week, if not more. Stews like Bamya (Okra Stew), and Masheh (White Bean Stew) are no-brainers when it comes to preparing a quick and delicious dinner that covers all the food groups.

    Various tomato sauce-based stews like this Fasolia recipe are served over white rice, along with plenty of fresh herbs like mint, cilantro, parsley, and basil. Scallions, radishes, and pickles are almost always also present. 

    Sometimes Middle Eastern bread, called "Samoon" is torn into pieces and placed in a bowl and the stew is poured over it. This might sound strange to you, but don't knock it until you try it!

    Most Middle Eastern stews are prepared the same and have similar ingredients. The main difference is the vegetable added to the stew. Some stew examples include Zucchini Stew, Okra Stew, and Potato Stew.

    What Goes into This Recipe

    Recipe Ingredient And Substitutions

    • Green Beans — Use fresh green beans whenever possible. Frozen green beans may also be used. Avoid using canned green beans because they are too soft and mushy, to begin with, and won't hold up in the Fasolia stew. 
    • Meat — My favorite meat to use is lamb, but beef may be used. Whenever possible, use meat with bones. The bones give the stew a richer taste.
    • Spices — Cayenne pepper gives this stew a little extra kick. Feel free to leave it out if you're sensitive to heat.
    • Oil — The oil you use is a matter of preference. I like to use vegetable oil in my stews but olive oil or avocado oil can be substituted.

    How to Make This Recipe

    STEP 1: Slice rinsed meat into portions and add to a 5-quart Dutch oven. Add 5 cups of water, cover, and simmer for 30 minutes.

    STEP 2: While the meat is cooking, trim the ends from green beans, cut them in half, and slice them down the middle. Set aside.

    green beans on cutting board
    trimmed and sliced green beans in a bowl

    STEP 3: Drain contents of the Dutch oven through a strainer (over a bowl) to collect the broth. Rinse the meat and the pot. 

    STEP 4: Return the meat back to the pot, along with oil, onion, and paprika. Cook over medium heat for a few minutes until the meat is browned and the onion is sautéed. 

    meat and onions being cooked in a pan

    STEP 5: Add the green beans, chopped tomato, and garlic to the Dutch oven. Dissolve tomato paste into the reserved hot liquid, and stir in salt, lemon juice, and cayenne pepper.

    pouring tomato sauce over green beans in a pot

    STEP 6: Pour the broth mixture over the beans and stir gently. Bring to a boil, then cover and simmer, over low heat, for an additional 30 to 40 minutes.

    fasolia (bean stew) over rice
    Fasolia served over white rice

    Fasolia Serving Suggestions

    Serve Fasolia over white rice or vermicelli rice. Another serving option is to serve the stew with bread for dunking. Finally, you can eat the stew as-is for a lower carb option.

    How to Store Fasolia Leftovers

    Store any leftover Fasolia in the fridge in an airtight container for up to 5 days. For longer storage, freeze the Fasolia Stew in freezer bags for up to 3 months. 

    How to Reheat Fasolia

    To reheat Fasolia, pour the stew in a Dutch oven or medium-sized saucepan and heat, covered, over low heat. If reheating frozen Fasolia, defrost the stew in the fridge overnight then follow the instructions above.

    How to Make Fasolia in a Pressure Cooker

    STEP 1: Set the pressure cooker to "sauté" then add oil and meat. Sauté the meat until browned.

    raw stew meat in an instant pot
    browned stew meat in an instant pot

    STEP 2: Add onion and garlic and sprinkle with paprika while stirring.

    stewed meat and diced onion in an instant pot
    stew meat and onions sprinkled with paprika in an instant pot

    STEP 3: Add green beans and diced tomatoes.

    stew meat and green beans in an instant pot
    stew meat and green beans covered with diced tomatoes in an instant pot

    STEP 4: Mix tomato paste in with four cups of hot water until the tomato paste is dissolved. Add salt and lemon juice and stir to combine. Pour this mixture into the pressure cooker.

    tomato sauce being poured over fasolia stew
    fasolia stew in a pressure cooker

    STEP 5: Stir the entire contents of the pot and then lock the lid into place. Place the vent to "seal" and choose "pressure cook." Set the timer to 30 minutes. When the time is up, unseal the pressure valve (quick release) to release the pressure.

    Recipe FAQ's and Expert Tips

    What Meat is Used in Fasolia?

    Lamb adds an amazing flavor to Fasolia stews. As the lamb slowly cooks in the stew, it becomes very tender. So tender that teeth are not required! Beef is the next best thing, especially meaty bones. The bones enhance the flavor of Fasolia even more.

    Can you use canned green beans in Fasolia?

    Just because you can do something, doesn't mean you should. In this instance, don't use canned green beans in any Fasolia recipe. The beans will fall apart during the long cooking time. Not to mention they will not be as flavorful as fresh green beans. Always use fresh green beans. The other alternative is frozen green beans.

    • If you're lucky enough to have green beans in your garden, of course, use them.
    • Assyrian stew always includes meat, unless prepared on Wednesdays or Fridays (when many Assyrians abstain from eating meat). To make vegetarian Fasolia, leave out the meat and use vegetable broth instead.
    • To make Fasolia in a shorter amount of time try the pressure cooker instructions.
    fasolia over white rice

    Related Recipes

    • Lamb or Beef Potato Stew
    • Roasted Sugar Snap Peas
    • Meatball Stew (Ras Asfour Recipe)
    • Assyrian Zucchini Stew with Beef or Lamb

    Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & a review in the comments section further down the page.

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    Fasolia (bean stew)

    Fasolia Recipe (Green Bean Stew)

    Rich and flavorful Fasolia (Green Bean Stew) with chunks of tender lamb or beef.
    4.73 from 11 votes
    Print Pin Rate
    Course: Main Course, Main Dish
    Cuisine: Assyrian, Middle Eastern
    Prep Time: 10 minutes
    Cook Time: 1 hour 10 minutes
    Total Time: 1 hour 20 minutes
    Servings: 4 servings
    Calories: 497kcal
    Author: Hilda Sterner

    Ingredients

    • 1 lb stew beef or lamb (with bones)
    • 4 cups fresh green beans
    • 1 tablespoon vegetable oil
    • 1 medium yellow onion (diced)
    • 1 tablespoon paprika
    • 1 large tomato (chopped)
    • 4 cloves garlic (slivered)
    • 6 ounce tomato paste
    • 1½ teaspoon salt
    • 1½ tablespoon lemon juice
    • ¼ teaspoon cayenne pepper (optional)

    Instructions

    • Slice rinsed meat into portions and add to a 5-quart Dutch oven. Add 5 cups of water, cover, and simmer for 30 minutes.
    • While the meat is cooking, trim the ends from green beans, cut them in half, and slice them down the middle. Set aside.
    • Drain contents of the Dutch oven through a strainer (over a bowl) to collect the broth. Rinse the meat and the pot. 
    • Return the meat back to the pot, along with oil, onion, and paprika. Cook over medium heat for a few minutes until the meat is browned and the onion is sautéed. 
    • Add the green beans, chopped tomato, and garlic to the Dutch oven. Dissolve tomato paste into the reserved hot liquid, and stir in salt, lemon juice, and cayenne pepper.
    • Pour the broth mixture over the beans and stir gently. Bring to a boil, then cover and simmer, over low heat, for an additional 30 to 40 minutes.
    • Serve over white or vermicelli rice. Another serving option is to serve the stew with bread for dunking or eat as-is for a lower carb option.

    Notes

    • If you're lucky enough to have green beans in your garden, of course, use them.
    • Assyrian stew always includes meat, unless prepared on Wednesdays or Fridays (when many Assyrians abstain from eating meat). To make vegetarian Fasolia, leave out the meat and use vegetable broth instead.
    • To make Fasolia in a shorter amount of time try the pressure cooker instructions.

    Nutrition

    Serving: 1bowl | Calories: 497kcal | Carbohydrates: 20g | Protein: 38g | Fat: 31g | Saturated Fat: 11g | Cholesterol: 127mg | Sodium: 1002mg | Fiber: 5g | Sugar: 9g
    Tried this Recipe? Please leave A Star Rating!Mention @HildasKitchenBlog or tag #HildasKitchenBlog!

    More Assyrian Recipes

    • Chickpea Soup with Dumplings (Khimsa)
    • Mixed Vegetable Iraqi Dolma
    • Kotletai (Assyrian Hamburgers)
    • Assyrian Yogurt Rice (Girdoo)

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    1. Kathy Fisher says

      October 02, 2020 at 11:48 am

      5 stars
      Delicious. I will be making this on a cold winter's night. Thanks for this recipe.

      Reply
      • Hilda Sterner says

        October 02, 2020 at 12:31 pm

        Thanks, Kathy! I'm so glad you liked it.

        Reply
    2. Kelly Methey says

      October 01, 2020 at 5:36 pm

      5 stars
      Had this today and it was absolutely delicious! I will be making this again and again! So good and easy to make! Thank you Hilda for another outstanding recipe!

      Reply
      • Hilda Sterner says

        October 02, 2020 at 8:09 am

        Hi Kelly, Thank you so much for the review. I'm glad you enjoyed it. 🙂

        Reply
    3. Nadia says

      November 20, 2019 at 3:33 pm

      5 stars
      followed your fasolia recipe today and it turned out to be the best shorwa I've ever made.

      Reply
      • HildaSterner says

        November 20, 2019 at 3:41 pm

        Thank you for the review, Nadia. So glad you enjoyed it!

        Reply

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