Egyptian Green Bean Stew Recipe

5 from 3 votes

Egyptian Green Bean Stew Recipe

An authentic Egyptian dish, Green Bean Stew with Stuffed Peppers, also known as Fasooliya, is a savory recipe full of warm flavors and plenty of nutrients.

Prep Time10

Course: dinner

Cuisine: egyptian

Keyword: egyptian recipes, fasooliya, green bean stew, green beans, middle eastern food

Servings: servings

Author: Food Dolls

Equipment

1 Large bowl
1 Large Pot

Ingredients

For the Stuffed Peppers:

2 large green bell peppers tops removed and centers hollowed
1 small onion diced
1 tomato diced
3/4 cup uncooked short grain rice rinsed and drained
½ cup Italian parsley
½ cup cilantro
2 Tablespoons fresh dill
2 Tablespoons tomato paste
½ teaspoon salt or to taste
½ teaspoon black pepper or to taste
2 Tablespoons olive oil

For the Green Bean Stew:

1 Tablespoon butter
2 Tablespoons olive oil
2 small onions chopped
2 garlic cloves minced
1 1/2 teaspoons salt or to taste
3/4 teaspoon black pepper
1 15- ounce can tomato sauce
2 Tablespoons tomato paste
3 ½ cups water or broth
2 pounds cut frozen green beans
2 teaspoons granulated sugar

Instructions

Stuffed Peppers:

Remove the tops from the peppers, and set them aside. Scoop out the centers, removing all seeds.
2 large green bell peppers
Chop the remaining veggies.
1 small onion, 1 tomato
In a large bowl, add all of the ingredients except the bell peppers.
3/4 cup uncooked short grain rice, ½ cup Italian parsley, ½ cup cilantro, 2 Tablespoons fresh dill, 2 Tablespoons tomato paste, ½ teaspoon salt or to taste, ½ teaspoon black pepper or to taste, 2 Tablespoons olive oil
Divide the rice evenly, stuffing it into the peppers.
Place the tops back on top, and set the peppers aside.

Green Bean Stew:

In a large, deep pot over medium-high heat, melt the butter and olive oil. Add the chopped onions, garlic, salt, and pepper. Sauté for 3-4 minutes or until the onions are translucent. Stir in the tomato sauce, tomato paste, and water.
1 Tablespoon butter, 2 Tablespoons olive oil, 2 small onions, 2 garlic cloves, 1 1/2 teaspoons salt or to taste, 3/4 teaspoon black pepper, 1 15- ounce can tomato sauce, 2 Tablespoons tomato paste, 3 ½ cups water or broth
Bring the ingredients to a boil. Reduce the heat to medium-low, and simmer for 10 minutes, stirring occasionally.
Stir in the green beans and sugar. Arrange the stuffed peppers on top of the mixture.
2 pounds cut frozen green beans, 2 teaspoons granulated sugar
Cover, and cook for 25-30 minutes or until the green beans are tender.
Serve immediately!
Store in an airtight container in the fridge for up to 5 days.

Nutrition