Fasulia is an Armenian green bean stew that is often served cold, although my family prefers it hot. It’s a great side dish to complement many Middle Eastern meals and even stands up to holiday fare. And let’s be honest: like so many of these dishes, my husband vastly prefers Zee’s recipe to mine!
Why? Well, for starters, she uses Italian green beans, large cloves of garlic that are halved instead of minced, and fresh tomatoes. Try it and see for yourself!
- 1 lb Italian green beans, washed and trimmed (Regular green beans will suffice.)
- 3 tbsp olive oil
- 1 large yellow onion, thinly sliced
- 5-6 cloves garlic, peeled and halved
- 4 large tomatoes, quartered
- 6 oz tomato paste
- 2 tsp red pepper paste Zee uses the Sera brand
- 1 bell pepper, thinly sliced Optional
- 1 tsp Aleppo pepper Or more, if you like it!
- salt and pepper to taste
- In a large skillet or dutch oven, warm the olive oil in a pan and saute the sliced onion until it becomes transparent.
- Then add the garlic halves and saute them until fragrant.
- Add the tomatoes and saute for another minute or two.
- Pour the green beans in, add 2 cups of water, the tomato paste, the red pepper paste, bell pepper (if using), salt, black pepper, and Aleppo pepper.
- Bring to a boil and simmer while the green beans cook. Add more water, as needed. It should be stewy, not soupy, once the green beans are tender.
- Taste and adjust seasonings, as needed.