Fasolia Recipe (Green Bean Stew)

4.95 from 54 votes

Rich and flavorful Fasolia (Green Bean Stew) with chunks of tender lamb or beef.

Prep Time10

Cook Time1 10

Total Time1 20

Course: Main Course, Main Dish

Cuisine: Assyrian, Middle Eastern

Servings: servings

Calories: 497kcal

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.

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.
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.
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.