clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Fasolia (Green Bean Stew)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Wafa Shami
  • Prep Time: 30 minutes
  • Cook Time: 20-45 minutes
  • Total Time: 90 minutes
  • Category: Stews (Yakhni)
  • Method: Cooking
  • Cuisine: Palestinian/Middle Eastern


A delicious stew made with fresh green beans and tomatoes. An easy and quick recipe for a hearty healthy everyday meal.

Yakhni Fasolia, is a warm comfort Palestinian dish that I grew up eating during the summer where fasolia is grown and freshly picked. The dish is cooked with either lamb or beef mixed in fresh tomato juice and served with Vermicelli rice. However, this recipe is hearty enough to serve on its own and/or can easily turn into a vegan dish.


  • 1.5 pounds green beans
  • 1 pound meat beef or lamb
  • Juice of 4-5 medium size fresh and fully ripped tomatoes
  • 1 tablespoon of tomato paste (optional and if tomatoes are not in season)
  • 1 yellow onion
  • 1 tablespoons oil
  • 1 teaspoon allspice (adjust to taste)
  • Salt
  • A pinch of the following spices for the meat (nutmeg, allspice, cinnamon, and salt)


  1. Trim the ends of the green beans on both sides, cut each into about the size of your pinky, wash well, strain, and set aside.
  2.  Wash and rinse the meat, and add a pinch of cinnamon, allspice, nutmeg, and salt over the meat.
  3. Heat oil in the pressure cooker pot, place meat, and sauté for 2-5 minutes until it's brownish. (Sautéing and spicing the meat gives it an extra flavor before it’s cooked in water).
  4. Take the meat out of the pot and set it aside, use whatever is left of the same oil to sauté onions, then add green beans (fasoulia).
  5. Sauté the beans with the onions for 2 minutes then bring the meat back to the pot. Pour in the fresh tomato juice with 2 cups of water, add salt and allspice, and mix everything well. Cover the pot and let it cook.  
  6. Once you hear either a whistle or the steam coming out of the pot, that's an indication that the food is boiling, from that moment set the alarm for 30 minutes.
  7. When time is up turn off the stove and let the pressure cooker cool off -about 5-10 minutes before unsealing the pressure valve. 
  8. Served hot with vermicelli rice.


  1. Same preparation for the meat as above.
  2. Add 5 cups of water, cover and simmer for about 30 minutes (lamb takes much longer to cook if not cooked in a pressure cooker). Meanwhile, trim the ends of the green beans on both sides, cut each into about the size of your pinky, wash well, strain, and set aside.
  3.  In a separate pot, sauté onions with oil until golden then add the beans. Cover and let the beans cook for about 15 minutes, stir every few minutes. The beans need to be halfway cooked before adding tomato sauce, you can test them with a fork to see if they’ve softened.
  4.  Take the meat and add it over the beans, pour in fresh tomato sauce, and 2 cups of the meat broth, salt, and allspice, stir well, once it starts boiling cover, lower the heat, cover the pot and let it simmer for another 30 minutes.
  5. Serve hot with a side of rice.