Fasolia Green Bean Stew Recipes

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FASOLIA - GREEN BEAN STEW



Fasolia - Green Bean Stew image

Fasolia - Green Bean Stew

Provided by Cara

Categories     Main Course     Meze     Soups and Stews

Time 50m

Yield 3

Number Of Ingredients 14

olive oil
green beans
large onion
garlic cloves
fresh chili
mushrooms
cherry tomatoes
tomato puree
salt
black pepper
paprika
cumin
coriander
lemon

Steps:

  • Trim beans and cut in half lengthways. In the shallow pan, fry in half the oil for 15 mins. Once soft, turn the heat off. Meanwhile, peel and thinly slice the onion. With the remaining oil, fry in the deep pan for 10 mins.
  • Finely chop the garlic and chilli, adding to the deep pan and cook for a further 5 mins. Cut the mushrooms in half. Once the onions are soft, add the mushrooms and cook for 5 mins covering the pan with a lid.
  • Chop the tomatoes in half, push the onions to one side of the pan and fry the tomatoes on the other side. You may need to add more oil. Turn the tomatoes over regularly to fry all over. Once the tomatoes are soft put in the tomato puree to fry for a few minutes until it becomes dark red.
  • Add the beans, sprinkle in the spices and mix the ingredients together. Fry all together for a couple of mins before adding boiling water. Simmer with the lid on for 20 mins. (Top up with water if necessary.) For a twist, serve with lemon wedges.

FASOLIA RECIPE (GREEN BEAN STEW)



Fasolia Recipe (Green Bean Stew) image

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

Provided by Hilda Sterner

Categories     Main Course     Main Dish

Time 1h20m

Number Of Ingredients 11

1 lb stew beef or lamb ((with bones))
4 cups fresh green beans
1 tbsp vegetable oil
1 medium yellow onion ((diced))
1 tbsp paprika
1 large tomato ((chopped))
4 cloves garlic ((slivered))
6 ounce tomato paste
1½ tsp salt
1½ tbsp lemon juice
¼ tsp cayenne pepper ((optional))

Steps:

  • 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.

Nutrition Facts : ServingSize 1 bowl, Calories 497 kcal, Fat 31 g, SaturatedFat 11 g, Cholesterol 127 mg, Sodium 1002 mg, Carbohydrate 20 g, Fiber 5 g, Sugar 9 g, Protein 38 g

FASOLIA (GREEN BEAN STEW)



Fasolia (Green Bean Stew) image

This Syrian recipe was given to me by a friend. I love it because after I make it, I can just pop it in the freezer and eat it whenever! Serve hot with rice mixed with brown egg noodles. Enjoy!

Provided by thecrazycook

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 1h30m

Yield 4

Number Of Ingredients 11

1 (17.5 ounce) package lamb neck
1 tablespoon butter
½ cup chopped onion
4 cloves garlic, chopped
3 cups water
1 ½ cups tomato sauce
1 teaspoon salt
½ teaspoon ground allspice
¼ teaspoon ground black pepper
1 pound green beans
2 potatoes (or to taste), thinly sliced

Steps:

  • Melt butter in a large skillet over medium heat; cook and stir lamb neck bones in hot butter until browned, 7 to 10 minutes. Add onion and garlic; cook and stir until browned, 7 to 10 minutes.
  • Stir water, tomato sauce, salt, allspice, and pepper together in a small bowl; pour into the skillet and bring to a boil. Reduce heat to medium-low, place a cover on the skillet, and cook until the meat pulls away from the neck bones, about 45 minutes.
  • Put green beans and potatoes into the skillet so they are in liquid, replace cover, and continue cooking until the beans are tender and the potatoes are cooked through, about 15 minutes. Remove and discard bones before serving.

Nutrition Facts : Calories 178.1 calories, Carbohydrate 34.8 g, Cholesterol 7.6 mg, Fat 3.3 g, Fiber 8 g, Protein 5.9 g, SaturatedFat 1.9 g, Sodium 1103.3 mg, Sugar 7 g

FASOLIA (GREEN BEAN STEW)



Fasolia (Green Bean Stew) image

This Syrian recipe was given to me by a friend. I love it because after I make it, I can just pop it in the freezer and eat it whenever! Serve hot with rice mixed with brown egg noodles. Enjoy!

Provided by thecrazycook

Categories     Soup

Time 1h30m

Yield 4

Number Of Ingredients 11

1 (17.5 ounce) package lamb neck
1 tablespoon butter
½ cup chopped onion
4 cloves garlic, chopped
3 cups water
1 ½ cups tomato sauce
1 teaspoon salt
½ teaspoon ground allspice
¼ teaspoon ground black pepper
1 pound green beans
2 potatoes (or to taste), thinly sliced

Steps:

  • Melt butter in a large skillet over medium heat; cook and stir lamb neck bones in hot butter until browned, 7 to 10 minutes. Add onion and garlic; cook and stir until browned, 7 to 10 minutes.
  • Stir water, tomato sauce, salt, allspice, and pepper together in a small bowl; pour into the skillet and bring to a boil. Reduce heat to medium-low, place a cover on the skillet, and cook until the meat pulls away from the neck bones, about 45 minutes.
  • Put green beans and potatoes into the skillet so they are in liquid, replace cover, and continue cooking until the beans are tender and the potatoes are cooked through, about 15 minutes. Remove and discard bones before serving.

Nutrition Facts : Calories 178.1 calories, Carbohydrate 34.8 g, Cholesterol 7.6 mg, Fat 3.3 g, Fiber 8 g, Protein 5.9 g, SaturatedFat 1.9 g, Sodium 1103.3 mg, Sugar 7 g

GREEN BEAN STEW (ARABIC RECIPE)



Green Bean Stew (Arabic Recipe) image

This recipe is delicious and very tasty. This dish is best served hot with plain rice. Green beans has plenty of nutrients, a good source of Vitamin A, also an excellent source of Vitamin C, Vitamin K and Manganese.

Provided by Hommus

Categories     Stew

Time 1h25m

Yield 6-8 serving(s)

Number Of Ingredients 10

2 lbs fresh green beans or 2 (16 ounce) packages frozen green beans
1 -1 1/2 lb lamb stew meat (or beef stew)
1 large chopped onion
3 -4 garlic cloves (crushed or minced fine)
2 cups water
1/4 cup olive oil or 1/4 cup vegetable oil
3 large ripe chopped fresh tomatoes or 1 (28 ounce) can diced tomatoes
3 teaspoons salt
1/2 teaspoon black pepper
1/2 teaspoon allspice

Steps:

  • Wash green beans and trim off stems. Cut in half and rinse in cold water.
  • Saute lamb meat stew, onions, garlic, salt and spices in olive oil or vegetable oil(stirring occasionally) until meat is brown.
  • Add 2 cups of water, green beans, chopped tomatoes or 28 oz. can of diced tomatoes. and cook on medium heat for about 10 minutes. cover and simmer on low heat for around 45 minutes or until green beans are tender.
  • This meal is best when served hot with plain rice.

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