Fasulya Khadra (الفاصوليا الخضراء) – Green Bean Stew
A beloved home-style dish passed down through generations, this Green Bean Stew combines tender lamb, soft-sautéed onions and garlic, and fresh green beans simmered in a rich tomato sauce. Comforting and simple, it’s a celebration of everyday flavors made with love.
Fasulya Khadra (الفاصوليا الخضراء) – Green Bean Stew
A cozy, traditional stew of green beans and tender lamb, gently simmered in a fresh tomato base with garlic and onions. Perfect with rice or bread for a comforting meal.
- 500 g lamb chunks (or beef, but lamb is preferred)
- 400 g green beans (trimmed and halved)
- 2 medium tomatoes (diced)
- 1 cup fresh tomato juice or purée
- 2 tablespoons olive oil
- 1 large onion (finely chopped)
- 4 garlic cloves (minced)
- Salt and black pepper (to taste)
- 1/2 cup water (add more if needed)
- In a large pot, heat the olive oil over medium heat.
- Add the chopped onion and garlic, and sauté until soft and golden.
Add the lamb chunks and cook until browned on all sides.
- Stir in the green beans and cook for a few minutes until they begin to soften.
- Pour in the tomato juice and add the diced tomatoes. Mix well.
- Season with salt and black pepper and add about 1/2 cup of water,
- Cover, and let it simmer on low heat for 30–45 minutes until the lamb and beans are tender and the sauce is thickened.
- Serve hot with white rice or warm bread.
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Lamb is preferred for a richer, traditional flavor, but you can use beef if desired.
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This stew tastes even better the next day once the flavors have melded.
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For extra depth, you can add a pinch of allspice or cinnamon when browning the meat.
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Adjust the water based on your preferred consistency—some like it saucier, others drier.