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Hi, I'm Hilda!

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    You Are Here Home » Cuisine » Assyrian » Fasolia (Assyrian Green Bean Stew)

    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 pin

    Fasolia, is a rich, tomatoey bean stew, brimming with large chunks of lamb (or beef), diced tomato, onions, and garlic. Traditionally, this Green Bean Stew is served over white rice. But 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 also in an Instant Pot.

    fasolia bean stew over white rice

    The Assyrian word for "green beans" is "Fasolia" and it also happens to be the name of this stew. In fact, green beans are called "Fasolia" by most Middle Easterners. This includes Ethiopians, Palestinians, Egyptians, Turks, Arabs, and even Greeks!

    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.

    Stews like Fasolia, are usually served over white rice, along with plenty of fresh green herbs, scallions, and pickles. Sometimes bread (known as "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 of these stews are prepared the same and have similar ingredients. The main difference being the vegetable in the stew. Some stew examples include zucchini, okra, potatoes, and peas.

    What Goes into This Recipe

    Recipe Ingredient Notes

    • Green Beans — Use fresh green beans whenever possible, but frozen green beans may also be used.
    • Meat — My favorite meat to use is lamb, but beef may be used. Meat with bones gives the stew a richer taste.
    • Cayenne — The cayenne pepper gives this stew a little extra kick. Feel free to leave it out if you're sensitive to heat.

    How to Make This Recipe

    Cut 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 in half, and slice down the middle. Set aside. 

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

    Pour 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. 

    meat and onions being cooked in a pan

    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

    Pour the broth mixture over the beans and stir gently. Covered and simmer for an additional 30 to 40 minutes. 

    Serve over white rice, bread, or eat as is.

    fasolia (bean stew) in a spoon over a pot

    How to Make Fasolia in a Pressure Cooker

    Set the pressure cooker to "sauté," then add oil and meat. Sautés until the meat is browned.

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

    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

    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

    Mix tomato paste in with four cups of hot water until the tomato paste is dissolved. Stir in the salt and lemon juice. Pour this mixture into the pressure cooker.

    • tomato sauce being poured over meat and beans in an instant pot
    • bean stew in a pressure cooker

    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?

    I absolutely love lamb, don't you? Lamb adds an amazing flavor to stews in particular. As the lamb slowly cooks in the stew, it becomes very tender. So tender that teeth are not required!

    I realize not everyone shares my love of lamb. Actually, it seems people either LOVE it or HATE it. So don't worry, I won't force you to use lamb.

    Beef is the next best thing, especially with meat with bones. The bones enhance the flavor of Fasolia even more. This is why I use the bone broth that's created from the simmered meat.

    Can you use canned green beans in Fasolia?

    Just because you can do something, doesn't mean you should. In this instance, I beg of you, don't use canned green beans to make Fasolia.

    The beans will fall apart during the long cooking time. Not to mention they will not be as flavorful as fresh green beans.

    • If you're lucky enough to have green beans in your garden, of course, use them. Alternatively, you can use frozen green beans.
    • Assyrian stew always includes meat, unless prepared on Wednesdays or Fridays (when many Assyrians abstain from eating meat). Fasolia can also be cooked without meat.
    • To make Fasolia in a shorter amount of time try the pressure cooker instructions.
    fasolia (bean stew) over rice

    Related Recipes

    • Potato Stew with Beef or Lamb (Kari)
    • Assyrian Bean Stew with Lamb (Masheh)
    • Meatball Stew (Ras Asfour Recipe)
    • Okra Stew with Lamb or Beef (Bamya)

    Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page.

    You can also stay in touch with me through social media by following me on Instagram, Pinterest, and Facebook!

    fasolia bean stew over white rice

    Fasolia (Green Bean Stew)

    Rich and flavorful Fasolia (Green Bean Stew) with chunks of beef or lamb.
    4.84 from 6 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 tbsp vegetable oil
    • 1 medium yellow onion (diced)
    • 1 tbsp paprika
    • 1 large tomato (chopped)
    • 4 cloves garlic (slivered)
    • 6 ounce tomato paste
    • 1½ tsp salt
    • 1½ tbsp lemon juice
    • ¼ tsp cayenne pepper (optional)

    Instructions

    • Cut rinsed meat into large portions and add to a 5 qt. 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 in half, and slice down the middle. Set aside. 
    • Pour 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. Covered and simmer for an additional 30 to 40 minutes. 
    • Serve over white rice, bread, or eat as is.

    Notes

    • If you're lucky enough to have green beans in your garden, of course, use them. Alternatively, you can use frozen green beans.
    • Assyrian stew always includes meat, unless prepared on Wednesdays or Fridays (when many Assyrians abstain from eating meat). Fasolia can also be cooked without meat.
    • 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? Pin it for Later!Mention @HildasKitchenBlog or tag #HildasKitchenBlog!

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    Previous Post: « Turkey Pumpkin Chili (vegan option too!)
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    Reader Interactions

    Comments

    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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    profile photo-Hilda
    Hi, I'm Hilda!

    I'm the creator of Hilda's Kitchen Blog and the author of Mom's Authentic Assyrian Recipes.

    Are you looking for a little inspiration and perhaps some new recipes? Then let me show you how to use unique ingredients to make delicious ethnic dishes.

    More about me →

    Get My Cookbook!

    cook book on a wooden board

    Cinco De Mayo

    • Mexican Carne Asada Marinade
    • Mexican Bean Dip Recipe
    • Elote in a Cup | Mexican Street Corn
    • Roasted Salsa Recipe
    • Mexican Rice Bowl (Vegetarian and Meat Options)
    • Spicy Mexican Pickled Carrots

    Featured On

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    • Jerusalem Artichoke Recipe (Pickled Sunchokes)
    • Elk Jerky Recipe
    • Candied Figs | Preserved Figs
    • Easy Date Syrup/Date Molasses Recipe
    • Cabbage Dolma (Dolma't Chalama)

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