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Zee's Fasulia

A vegetarian stew of green beans and tomatoes
Course: Side Dish
Cuisine: Mediterranean
Keyword: Armenian_cuisine, green_bean_stew, green_beans
Servings: 6 people


  • 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.