Fasolia – Green bean stew with tender meat
Last Updated on February 5, 2025 by Jacqueline Rafidi
When it comes to Arab and Middle Eastern recipes, fasolia really tops the charts. This green bean stew with tender meat is the ultimate weeknight comfort food.
There are a few hearty dishes that stand out as the ultimate comfort food for Arabs. One of them is fasolia, a traditional green bean stew cooked with (or without) chunks of tender, braised beef or lamb. Not only is it delicious, it can also easily be a good recipe for a weeknight meal!
This dish is known as fasolia, fasoulia, or green bean stew. Whether you’re making the meat version, known as fasolia bi lahme (lahme = “meat” in Arabic), or the vegan variety, which we tend to just call fasoulia, it is comfort food at its finest – and must be served with vermicelli rice and fresh sliced jalapenos. It also happens to be my kids’ FAVORITE Arabic recipe especially when served with plain laban or Greek yogurt. This is one dish that I can guarantee they’ll eat with an appetite.
The mix of warm spices, tender green beans, and a savory tomato sauce all draped over Arabic rice creates a meal that’s satisfying, cozy, and perfect for those cold days when all you want is something comforting.
You can also find more traditional recipes like this on my Middle Eastern Recipes page!
There are two common types of fasolia: fasolia bi lahme, which includes beef cubes or lamb, and fasolia bi zeit, which is a vegan version made with just beans, olive oil, and spices. My favorite meat to use here is beef stew meat or beef chunks with some good marbling to ensure a tender texture after boiling. Both versions feature similar ingredients, such as tomato sauce, garlic cloves, chopped onions and spices, but they have different flavor profiles. Fasolia bi lahme is rich and hearty, while fasolia bi zeit is lighter but equally satisfying.
Whether you prefer the vegan or meat version, there’s no denying that fasolia is the ultimate comfort food.
What is fasolia?
What is fasoulia in English? The Arabic word “fasolia” literally translates to “beans” in English, and it refers to the main ingredient in this dish— green beans. Depending on the Arab country, you may find fasoulia made with another type of beans like white kidney beans or cannellini beans. These countries tend to call the green bean stew “loubia” which translates to long beans. There are many variations of this dish across the Middle East. This verison is beloved for its simplicity and deliciousness and can be served as a hearty stew for a main course or (if made without meat) a vegetarian side dish for a family gathering. Loubieh bi zeit uses long beans instead of green beans and has less spices. It is a spring and summertime dish and focuses on the fresh flavors of the long beans, onions and tomatoes. This is also considered a stew and would be eaten with rice.
Stews like this are known as “yakhni” in which case we would call this “yakhni fasoulia”. Other yakhni dishes we have are things like basella (A similar version to this stew but made with peas and also a vegetarian dish). My Indian inspired chicken and potato stew would also be considered a type of yakhni as well since it’s saucy and eaten with rice. Soft and hearty meals that make the stomach feel cozy and warm.
Ingredients for fasolia
This recipe is simple, using staple following ingredients that are probably already in your pantry. Here’s what you’ll need to make this tasty stew:
- Fresh green beans – This is the fasoulia
- Beef chunks – If you plan on making this dish with meat
- Olive oil – For searing and cooking
- Onions – For the broth and the stew
- Garlic cloves – As much as you like! For extra flavor
- Tomato sauce – Adds flavor and viscosity to the stew (you could also use tomato paste instead, but you may need more broth. OR you could even use leftover pasta/marinara sauce! I’ve done this many time and it works great!)
- Very ripe fresh tomatoes – Adds extra tomato flavor to the stew
- Bay leaves – To add while the meat boils
- Warm spices like allspice, nutmeg and 7 spice
How to make fasolia
Prep the ingredients
Wash and trim the green beans, prep the meat by cutting into chunks, chop the tomatoes, onions and cloves of garlic.
Make the broth
If you’re making fasolia bi lahme, add the beef cubes to a pot. Brown the meat on all sides over medium-high heat, making sure each piece develops a nice sear. This step locks in the flavor of the meat, giving the stew its hearty, rich base. Season with salt and black pepper, add one roughly chopped onion, a couple bay leaves and cover with water. Let this boil for an hour to hour and a half until the meat is cooked through and tender. Strain out the broth into a large bowl using a seive, discard the onion pieces and the bay leaf and set the beef chunks aside on a plate.
Make the stew
In a large pot, add olive oil over medium heat, add the chopped onions and cooked down 1-2 minutes until soft and translucent. Add the garlic cloves and cook for another minute, allowing the aroma to fill your kitchen. Add the diced tomatoes, green beans, beef cubes, salt, pepper and spices and give it a stir before adding in the tomato sauce. Ladle in the beef broth and stir. Bring it to a boil then down to a to low heat to simmer and let it cook for about 15-20 minutes until the green beans soften.
How to serve fasolia
After simmering, taste the stew and adjust the seasoning as needed. The traditional way to serve fasolia is with vermicelli rice (which would then make it fasolia w riz – riz being the rice) and some sliced jalapenos for the ultimate bite. Vermicelli rice is simply long-grain rice cooked with a small amount of fried vermicelli noodles, giving it a unique texture and slightly nutty flavor. You can also serve fasolia with warm pita bread to soak up the delicious sauce, or pair it with a simple salad for a lighter meal.
Can you freeze fasolia?
Yes, you can freeze fasoulia with or without the meat. Add any leftovers to an airtight container and place in the freezer for up to 6 months. To reheat, just let the container sit in the fridge overnight, or run the closed container under warm water, add the frozen meal to a pot along with about 1/3 cups of water. Cover and let it slowly come to a boil. Help it along the way by using a wooden spoon to break it down. The cooking time will be much less since the meal is already fully cooked through.
Fasolia is more than just a delicious stew—it’s such a nutritious recipe and comfort food for so many people – including kids! Whether you’re making the meat or vegan version, this traditional recipe is packed with flavor, nutrition, and heartwarming comfort.
It’s also one of the most delicious meals you can make on a weeknight. Serve it with a side of rice, pita bread, or enjoy it as is for a meal that’s as satisfying as it is delicious. This recipe is truly the ultimate comfort food!
When you make this fasolia, comment down below and rate this recipe to let me know your thoughts! Also, share a picture or tag me on Instagram @thebitewithjackie, I love seeing your remakes!
Fasolia – Green bean stew with tender meat
Ingredients
For the meat and broth:
- 2 Tablespoons avocado oil or other neutral oil
- 1.5 lb beef chunks stew meat
- 1 small yellow onion chopped in quarters
- 2 bay leaves
- 7-8 cups water
- Salt and pepper to taste
For the stew:
- 2 Tablespoons avocado oil or other neutral oil
- 2 lbs fresh green beans washed, trimmed and chopped
- 1 medium yellow onion diced
- 5 cloves garlic minced
- 1-2 very ripe fresh tomatoes
- 2 teaspoons allspice
- 1 teaspoon 7 spice
- ¼ teaspoon nutmeg
- 1 – 15oz can tomato sauce
- 3-4 cups of prepared beef broth
- Salt and pepper to taste
Instructions
- Start with the broth – Add the olive oil to a medium pot over medium-high heat. Add in the beef chunks and let them brown on all sides. Season with some salt and pepper. Add in the quartered onion and bay leaves then add in the water. Bring this to a boil then down to a simmer for an hour to hour and a half or until meat is fork tender.
- If you haven’t already, use this time to prep and chop the green beans, onions, tomatoes and garlic.
- Once the meat is tender, remove to a plate and set aside. Strain the broth into a heat proof bowl – reserve this to the side, it adds so much flavor to the stew. Discard the onions and bay leaves
- Work on the stew – In a medium pot (if you’re using the same pot, no need to wash. It just adds more flavor) add the avocado oil along with the diced onion. Let the onion cook for a minute or two until translucent, then add in the chopped garlic. Cook for about 30 seconds, then add the tomatoes and green beans. Season everything with salt and pepper and stir to coat everything with the garlic and oil.
- Add in the cooked meat along with all the spices. Give it a mix, then pour in the can of tomato sauce. Mix it up, then top off with 3-4 cups of the prepared broth. The mixture should be loose but still have some viscosity/thickness. It does thicken as it cooked down. Cover halfway and let it cook for 20 minutes or until the green beans have softened and you’re left with a luscious stew consistency. Add more broth if needed. Taste for seasonings and enjoy!
This tasted awesome!!! One thing though for a beginner that had zero previous Fasolia experience, the prep times are way off for this. Add at least another hour for the beef and broth step. The listed times are accurate when you get to the building the stew step.
Hi Steve, I’m so happy you enjoyed this meal, it’s a favorite and on weekly rotation in our house. Thank you for bringing the timing to my attention, I’ve just edited it to reflect a more accurate time. Enjoy & Sahtein!