Fasulia (Armenian Green Bean and Meat Stew)

When I entered my parents home after informing my mom earlier in the day that I was coming over to begin our adventures in Armenian cooking, I had no idea that she would whip up a pot of this hearty Armenian stew before I got there.

Fasulia Armenian Meat and Vegetable Stew

I had told her we were going to start with one of the un-fussiest recipes, simple and classic hummus. (I hadn’t wanted to overwhelm her with my new food blog gig just yet.) 🤣


But upon arrival, there it was on the stove—a hearty dish of fasulia simmering to perfection.

Since it's so easy to make, it's just the thing for a busy weeknight meal. Packed with french-style green beans, tomatoes and onions, it feels good to eat it too.

Traditionally, this dish is prepared with ground lamb, but our family began using ground beef in its place when it was just more convenient.  Growing up in California it was much easier to come by lamb than it is in Utah, although it is becoming more available.  We enjoy it both ways, but some people prefer one flavor over another.

Fasulia goes great with a side of buttery Armenian Rice Pilaf or a crust of bread for soaking all that yummy, saucy goodness.

I hope you'll enjoy this meal with your family. You'll love the smell of all-spice simmering in your kitchen while it's on the stove.

For those of you who knew my brother Davy that passed away several years ago, this was one of his favorite Armenian meals, and he used to make it on his own. ♥️ Another reason to not be intimidated by it!

Would love to hear any comments or variations on this dish that you would love to share below. 


What Ingredients Do I Need To Make Fasulia?

  • 1 lb. ground beef or lamb
  • 1 onion, sliced
  • 1-2 cloves garlic, minced
  • 4 lbs. fresh or frozen green beans, french style
  • 1 28-oz. can tomatoes, diced
  • 1 (6-oz) can tomato paste
  • 1/2 c. water
  • 2-3 tsp. allspice
  • 1 T. sugar
  • salt and pepper to taste

How Do I Make Fasulia?

First sauté the ground beef or lamb in a large pot, stirring frequently to break up the pieces of meat. Add onions and garlic to meat and cook together for a few minutes. Season to taste with salt, pepper and allspice.

Next, stir the green beans into the seasoned meat mixture, cover, and continue to cook over medium heat, stirring occasionally for an additional 10 minutes.

Finally, add the diced tomatoes, tomato paste, water and sugar to pot and cook about 30 minutes more, keeping pot covered.


Fasulia Armenian Meat and Vegetable Stew Served With a Side of Pilaf

Helpful Hint:

  • Remember—before adding the diced tomatoes, tomato paste, water and sugar to the pot, give the green beans a chance to steam for 10 minutes with the lid on until their bright color dulls and the beans soften.

Note: This post contains some affiliate links, which means that I could earn a small commission off items you purchase at no additional cost to you.


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  • The Stuffed Grape Leaf on

    Shereen, thank you! We call this type of rice Armenian rice pilaf. We have this recipe on our blog as well. Thanks for sharing your comment!

  • The Stuffed Grape Leaf on

    Dana-Yes. That’s how much we use. The french-style green beans cook down a lot. I’m glad you liked it with your version too! Thanks for trying it.

  • Dana on

    4 pounds of green beans? That seems like a lot. I made it with 1 pound, and it was delicious, thank you. I served it with wild rice mixed in.

  • Shereen Salah on

    Love this recipe. We make the Fasulia with cubed meat instead of ground beef.
    And look at this yummy rice with vermicelli noodles. I thought only Arabs eat the rice this way. What do you call it in Armenian?

  • Robin N on

    This is the epitome of Armenian “comfort” food. Love fasulia! Besides making it with green beans, my mom sometimes substituted okra, which our family particularly liked.

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