Egyptian Green Bean Stew (Fasooliya)
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. Naturally gluten-free and vegetarian, it’s easy to make and perfect for every occasion!
What Is Fasooliya?
Green bean stew is enjoyed all throughout the Middle East, and every region has its own spin on the dish. For instance, many recipes contain white beans, and others are often made with chicken or beef. However, fasooliya is the Egyptian variation of the dish and is a satisfying comfort food we grew up eating. Made with simple vegetarian ingredients, it’s warm, hearty, and super filling!
Why You’ll Love This Green Bean Stew
There are so many reasons to love this recipe! For instance, it’s:
- Cooked in 30 minutes or less.
- Easy to make and super budget-friendly.
- Loaded with warm flavors and nutrients.
- Naturally gluten-free, dairy-free, and vegetarian to suit a wide variety of dietary needs.
Ingredients You’ll Need
For this recipe, we break the ingredient list down into two parts. The first is for the stuffed peppers. The second is for the stew. However, when we’re done, they combine to create a complete dish. Here’s everything you’ll need:
For the Stuffed Peppers
- Rice – Short-grain rice works best.
- Herbs and Spices -Italian parsley, cilantro, fresh dill, salt, and pepper are used to create an herbaceous, savory flavor.
- Vegetables – Onions and tomatoes are diced small and included for extra color, flavor, and nutrients. Then, we use large green bell peppers for stuffing.
- Tomato Paste – This helps add moisture and cook the rice while tying the flavor in with the stew.
- Olive Oil – Used to provide extra moisture and help cook the veggies so that they are tender and flavorful.
For the Green Bean Stew
- Butter and Olive Oil – These are used to coat the pot, preventing the ingredients from burning and providing a base of rich flavor.
- Onions – These are sautéed for an extra sweet and savory flavor.
- Spices – Garlic, salt, and pepper are all you’ll need.
- Tomato Sauce – This forms the base of the sauce.
- Tomato Paste – Used to thicken the tomato sauce and add extra flavor.
- Water or Broth – Either work to combine the ingredients for the sauce.
- Green Beans – We recommend using frozen green beans, but fresh varieties would work, too. Just adjust the cooking time as needed!
- Sugar – Just a dash helps cut through the acidity of the tomatoes, creating a well-rounded flavor.
How to Make Green Bean Stew with Stuffed Peppers
This recipe might look complicated, but it’s quick and easy to make! Plus, having little ones stuff the peppers is a fun way to get them involved in the kitchen. Here’s what to do:
For the Stuffed Peppers
- Prepare the Peppers. Remove the top of the peppers, and set them aside. Hollow out the centers.
- Create the Filling. Chop the veggies, and add them to a large bowl along with the rest of the ingredients. Stir to combine.
- Stuff the Peppers. Scoop the rice mixture into the peppers, and place their tops back on.
For the Stew
- Sauté. Add the butter and oil to a large deep pot over medium-high heat. Once melted, stir in the onions, garlic, salt, and pepper, and sauté until the onions are translucent.
- Combine. Stir in the tomato sauce, tomato paste, and water, and bring the ingredients to a boil. Then, reduce the heat to a simmer until the mixture thickens, stirring occasionally.
- Stir. Add the green beans and sugar, stirring to combine.
- Complete the Dish. Add the stuffed peppers to the pot. Cover, and cook until the green beans are tender, and enjoy right away!
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Variations
We’re providing the recipe we grew up eating. However, feel free to mix and match ingredients to make this dish your own. For instance, some common variations include:
- Adding chickpeas for extra plant-based protein.
- Including chicken or beef.
- Serving this green bean stew over Vermicelli or Egyptian baked rice.
- Pairing this dish with a side of pita bread.
Common Questions About Green Bean Stew
Transferred to an airtight container, fasooliya will stay fresh in the fridge for up to 5 days.
Yes! Once cooled, green bean stew can be transferred to an airtight container and stored in the freezer for up to 4 months.
If your green beans are rubbery, it’s likely because they were not cooked all the way through. You want to let them cook on the stove until they are soft to the touch but not mushy.
More Tasty Egyptian Recipes
Looking for more Egyptian-inspired comfort foods? Take a look at some of our favorites below!
- Egyptian Orzo Pasta (Lesan El Asfour)
- Koshari
- Pea and Carrot Vegetarian Stew (Bisilla)
- Egyptian Lentil Soup (Shorbet Ads)
Egyptian Green Bean Stew Recipe
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.
- Chop the remaining veggies.
- In a large bowl, add all of the ingredients except the bell peppers.
- 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.
- 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.
- 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.