Fasolia Recipe Lebanese: Traditional Green Bean Stew With Tomato and Garlic

This traditional Lebanese green bean stew captures the essence of home cooking with its simple yet deeply flavorful approach.

Fresh green beans simmer in a rich tomato sauce with garlic and warm spices, creating a dish that’s both hearty and comforting. The slow cooking process allows the flavors to meld beautifully, resulting in tender beans and a savory sauce.

Perfectly balanced with a touch of lemon for brightness, this stew is a staple in Lebanese households. It’s a dish that celebrates fresh ingredients and time-honored techniques.

Serve it with warm pita bread or over rice for a satisfying meal that feels like a hug on a plate.

Ingredients for Fasolia Recipe Lebanese

Traditional Lebanese ingredients create this deeply flavorful, comforting stew with minimal effort.

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The green beans are the foundation—choose fresh, firm ones with vibrant color (avoid limp or bruised pods). San Marzano tomatoes are ideal for their sweetness and low acidity, available at Whole Foods or specialty grocers. For the spices, Penzeys offers exceptional ground cumin and coriander with robust aromas. The olive oil should be high-quality extra-virgin; California Olive Ranch is a reliable domestic brand.

Short on fresh green beans? Frozen works in a pinch—thaw first and pat dry to avoid excess moisture. No San Marzano tomatoes? Any canned crushed tomatoes will do, though Muir Glen is a solid organic alternative. For the broth, homemade vegetable stock adds depth, but store-bought Imagine or Pacific Foods brands are fine. Swap cilantro for parsley if preferred (flat-leaf has more flavor).

This stew improves overnight as flavors meld. Store in an airtight container in the fridge for up to 5 days. Freezes beautifully for 3 months—portion into containers for easy reheating. Always bring to a boil before serving when reheating from frozen.

Step-by-Step Instructions for Lebanese Green Bean Stew

This traditional method delivers authentic flavor with simple, precise technique every time.

Step 1: Sauté the Aromatics

Heat the 3 tbsp Olive Oil in a large pot over medium heat. Add the 1 whole Yellow Onion and cook for 5-6 minutes until translucent and just beginning to soften around the edges. The onion should release a sweet aroma as it cooks down.

Add the 6 cloves Garlic Cloves and cook for an additional 1 minute, stirring constantly to prevent burning. You’ll know it’s ready when the garlic becomes fragrant and the edges turn light golden brown. This base builds the foundation of flavor for your stew.

Step 2: Build the Spice Base

Stir in the 2 tbsp Tomato Paste, 1 tsp Ground Cumin, 1 tsp Ground Coriander, and 0.5 tsp Sweet Paprika. Cook for 2 minutes while stirring continuously. This step deepens the flavor profile and allows the spices to bloom in the oil.

The mixture will darken slightly and become glossy as the tomato paste caramelizes. Watch for the paste to turn from bright red to a deeper brick color—this visual cue means the raw flavor has cooked out and the spices are fully incorporated.

Step 3: Simmer the Stew

Add the 1.5 lb Fresh Green Beans, 2 cups Canned Crushed Tomatoes, 1 cup Vegetable Broth, 1 tsp Salt, and 0.5 tsp Black Pepper. Stir well to combine all ingredients. Bring to a gentle boil, then reduce heat to low.

Cover and let simmer for 45-50 minutes, stirring occasionally, until the green beans are tender but still hold their shape. The stew should have thickened slightly, with the beans absorbing the rich tomato and spice flavors.

Step 4: Finish and Serve

Stir in the 2 tbsp Lemon Juice and adjust seasoning if needed. The acidity brightens all the flavors and balances the richness of the stew. Cook for an additional 2 minutes to allow the lemon to incorporate fully.

Remove from heat and let rest for 5 minutes before serving. This allows the flavors to meld together. Garnish each serving with a sprinkle of the 0.25 cup Fresh Cilantro for a fresh, vibrant finish that stays true to the traditional preparation.

Essential Equipment for This Dish

The Right Pot

I always reach for my 5.5-quart Le Creuset Dutch oven for this stew—it distributes heat evenly and holds all ingredients with room to stir. A heavy-bottomed stainless steel pot works too if you’re on a budget.

Quality Knife

A sharp 8-inch chef’s knife makes quick work of trimming those 1.5 lb green beans. I use Wüsthof for precision. Dull knives slip and make prep dangerous and slow.

Wooden Spoon

Stirring the spice base and scraping the bottom requires a wooden spoon. It won’t scratch your pot like metal, and the flat surface helps deglaze those flavorful browned bits.

Cutting Board

Use a large plastic cutting board (at least 12×18 inches) for the onion and garlic prep. It gives you space and won’t dull your knife like glass or stone. 💡

Measuring Tools

Accurate spice measurements matter for balanced flavor. I keep a set of stainless steel measuring spoons from OXO handy. Their magnetic set stays organized in my drawer.

Citrus Press

For the 2 tbsp lemon juice, a handheld citrus reamer extracts every last drop efficiently. I prefer the Cuisinox model—it’s sturdy and gets maximum juice from each lemon.

Frequently Asked Questions