Fasulia (Armenian Green Bean and Meat Stew)

After telling my mom earlier in the day that I was coming over to begin our adventures in Armenian cooking, I was surprised to find she had a pot of fasulia, a hearty Armenian stew, waiting for me when I arrived.

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 glorious 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! Something that makes my dietitian heart happy.

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 up all that yummy, saucy goodness.

I hope you'll enjoy this meal with your family. You'll love the smell of allspice simmering in your kitchen.

For those of you who knew my brother Davy, who passed away several years ago, this was one of his favorite Armenian meals. He even made it on his own. ♥️ Another reason not to be intimidated by this recipe!

It's also pretty special to know that Geoffrey Zakarian thought this was the most authentic version of fasulia he'd come across and the closest to his Armenian grandmother's family recipe.

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

Enjoy!

Jump to:

• What Ingredients Do I Need To Make Fasulia?
• Instructions
•  
• Variations
• Equipment
• Storage
• Top Tip
• FAQ
• Related
• Pairing
• 📖 Recipe

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
• ½ c. water
• 2-3 tsp. allspice
• 1 T. sugar
• Salt and pepper to taste

Instructions

First, sauté the ground beef or lamb in a large pot, breaking it up with a spoon as it cooks. Add onions and garlic to the meat and cook together until the meat is no longer pink. Season to taste with salt, pepper and allspice.

Next, stir the green beans into the seasoned meat mixture. Cover and cook over medium heat for 10 minutes, stirring occasionally, until the beans begin to soften and lose some of their bright color.

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

 

• Ground lamb: Use ground lamb instead of ground beef for a more traditional version of fasulia.
• Fresh or frozen green beans: Both work well in this recipe. Frozen, French-style green beans are the kind our family has used.
• Adjust the allspice: Start with 2 teaspoons for a milder flavor or use 3 teaspoons for a more pronounced allspice taste.
• Make it less sweet: Reduce or omit the sugar if you prefer a less sweet tomato sauce.

Equipment

Large pot or Dutch oven with a lid

Storage

Refrigerator: Store leftover fasulia in an airtight container in the refrigerator for 4 to 5 days.
Freezer: Freeze cooled fasulia in an airtight, freezer-safe container for up to 3 months.
Reheating: Reheat on the stovetop over medium-low heat, stirring occasionally, until heated through. Add a small amount of water if the sauce has thickened. You can also reheat individual portions in the microwave, stirring halfway through.

FAQ

Related

Looking for other recipes like this? Try these:

Pairing

These are my favorite dishes to serve with fasulia:

📖 Recipe