Easy Fasolia Recipe: Classic Green Bean Stew with Lamb
How I Learned to Make Fasolia: A Comforting Green Bean Stew
I learned to make Fasolia one summer when I was still in school. We would visit my grandmother every summer, and that year she decided to teach me how to cook. Admittedly, I was reluctant and resisted those cooking lessons with all my might. But as soon as she handed me a spoon to taste her dishes, all my rebellion would melt away. Instantly, I’d be asking about the sauce ingredients, the spices used, and the cooking time.
By the end of that summer, I had a mental guide on how to cook. I learned general “rules” like searing meat before making a stew, caramelizing onions, and soaking rice before cooking. As I applied these techniques and improved my skills, I began seeking out my grandma for lessons and called her every time I was in the kitchen. Fasolia was one of the dishes she taught me that summer, and it has since become a staple.
This dish is straightforward and requires few ingredients. It can be left alone on the stove without needing constant attention. I’ve adapted the recipe for the pressure cooker, making it perfect for busy days. Fasolia is one of my comfort meals and always brings a smile to everyone’s face. Plus, like most stews, it’s even better the next day, so I always make a double batch to enjoy for two nights.
What is Fasolia?
Fasolia is a green bean stew with a rich tomato sauce. Traditionally made with lamb, it can also be prepared with beef, though I personally prefer lamb for its flavor. For a vegetarian option, you can omit the meat altogether—it may not be as rich, but it will still be delicious. Most of the ingredients are pantry staples, but I highly recommend using pomegranate molasses if you can. It adds a delightful sweetness and tang that perfectly rounds off the stew.
Serving Suggestions
I usually serve Fasolia with plain white rice. For a special touch, I toast some vermicelli noodles in butter before adding the rice and cooking them together. This is the traditional way to prepare rice for this dish.
Fasolia (Green Bean Stew)
Equipment
- Pressure Cooker optional (You can make this in a regular pot as well, it'll just take longer)
Ingredients
- 2 lbs bone in lamb small pieces
- 4 tbsp tomato paste
- 2 cans chopped tomato or whole
- 6-7 cloves garlic minced
- 2 chicken bullion cubes or vegetable, beef
- 900 grams frozen green beans or fresh green beans washed and prepped
- pomegranate mollases optional
Instructions
- With the pressure cooker on high heat, add a neutral oil. When the oil is hot add your lamb and brown it on all sides. Do this in batches if neccassary.
- Remove lamb from the pot. Add minced garlic and tomato paste. Saute until tomato paste starts to brown.
- Add the canned tomato and bullion cubes and mix everything to combine. If using whole tomatoes crush them slightly with the back of a wooden spoon.
- Add the lamb back to the pot and add enough water to cover the meat. Bring everything up to a boil and remove any foam that rises to the top. Fianlly add your green beans and close the pot. Cook for 30-35 minutes depending on the size of your lamb pieces.
- Finally remove pot from heat and leat steam release. Drizzle with pomegranate molasses to taste (I usually do 2-3 tbsp but add slowly). Serve with rice and enjoy!
