Fasolia: Egyptian Green Bean and Tomato Stew

Image from food.com 

Most of you know already that I am a big fan of Egyptian stews, and especially ones which give me some new options with vegetables.  I love vegetables, all of them, and I'm always looking for new ideas.

Some time ago my husband and I went to his mother's for lunch and she made us this wonderful stew called fasolia.  Fasolia is basically basilla but with green beans (fasolia). I fell in love with the taste and texture immediately but hadn't decided to make my own until a few days ago.

Green beans are not native to Egypt, and I imagine were imported from India long ago.  I'm also not too sure on when Egyptians started cooking fasolia but I imagine it could have been during the French occupation, so sorry, no history lesson today.

Fasolia takes a lot of the techniques I have already discussed and just adds a different ingredient, green beans. So without further a do:


FASOLIA RECIPE:

*see notes below

INGREDIENTS:

• 2 tbsp ghee or sunflower oil
• 1 kg (1/2 lb) fresh green beans *
• Ta'leyah (recipe here)
• 1 tsp cumin
• 1 kg stew beef (1/2 lb) *
• 1 medium red onion
• 2 large roma tomatoes
• 2 cups tomato paste *
• 3 cup beef broth *
• juice of 1 small lemon
• salt and pepper to taste

DIRECTIONS:

1. Begin by washing and cutting your green beans.  You want to cut them to be about 2.5 cm (1 inch) in length.  Place them aside in a bowl.
2. Prepare ta'leyah according to the instruction here but also add your cumin to the mixture.
3. Chop onion, I prefer pieces a little bit larger than diced onions, but it is up to your own preference.  I think the larger onions help the texture.
4. In a stock pot add ghee or oil and heat over low.  Add onions and stir until translucent.  Add in stew beef a little bit at a time until all sides are browned.  
5. Add beef broth and simmer until the meat is tender, about an hour to an hour and a half.
6. Dice tomato and add to pot (once it is tender) along with tomato paste and green beans.
7. Bring to a boil and add ta'leyah
8. Add lemon juice and salt and pepper to taste.
9. Cover and simmer for about another 45 minutes until beans are tender*
10. Serve hot with Egyptian Rice (recipe here) 

NOTES:

I prefer using fresh beans but you can also use frozen, just be sure to adjust the final cooking time to about 20 minutes as frozen beans will become tender faster.  Avoid using canned green beans as they may turn to mush.

You can omit the meat is you like, or substitute for lamb.  It's ultimately your choice.  If you prefer, you can also omit the beef stock as well.  It will affect the flavor some, but if you don't like meat, I'm sure you won't mind. 

I personally do not ever use premade tomato sauce and always make mine fresh when I make anything here.  I just take and dice 6 large roma tomatoes and put in a blender with about 1/2 cup of water and puree.  This doesn't really make much a difference in cooking time if you add it right away when the meat is simmering to tender.  

If you prefer to use beef bouillon cubes just use one cube and 3 cups of water.