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.
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.
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.
Add onion and garlic and sprinkle with paprika while stirring.
Add green beans and diced tomatoes.
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.
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
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.
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.
Related Recipes
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Fasolia (Green Bean Stew)
Ingredients
- 1 lb. stew beef or lamb (with bones)
- 4 cups fresh green beans
- 1 T. vegetable oil
- 1 medium yellow onion (diced)
- 1 T. paprika
- 1 large tomato (chopped)
- 4 cloves garlic (slivered)
- 6 oz. tomato paste
- 1½ tsp. salt
- 1½ T. 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.
Kathy Fisher says
Delicious. I will be making this on a cold winter's night. Thanks for this recipe.
Hilda Sterner says
Thanks, Kathy! I'm so glad you liked it.
Kelly Methey says
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!
Hilda Sterner says
Hi Kelly, Thank you so much for the review. I'm glad you enjoyed it. 🙂
Nadia says
followed your fasolia recipe today and it turned out to be the best shorwa I've ever made.
HildaSterner says
Thank you for the review, Nadia. So glad you enjoyed it!