Fasolia (Green Bean Stew)

Ingredients

• 680 ggreen beans
• 454 gbeef or lamb
• Juice of 4–5 medium, fully ripefresh tomatoes
• 1 tablespoon (15 ml), optional if tomatoes are not in seasontomato purée
• 1yellow onion
• 1 tablespoon (15 ml)oil
• 1 teaspoonallspice, adjusted to taste
• To tastesalt
• A pinch of eachnutmeg, allspice, cinnamon and salt, for the meat

Instructions

1. 1

   Prepare the beans

   Trim both ends of the green beans, cut them into pieces about the length of your little finger, then wash, drain and set aside.

2. 2

   Season the meat

   Wash and rinse the meat. Season it with a pinch each of cinnamon, allspice, nutmeg and salt.

3. 3

   Brown the meat

   Heat the oil in the pressure cooker pot. Add the meat and sauté for 2–5 minutes, until lightly browned.

4. 4

   Cook the vegetables

   Lift the meat out of the pot and set it aside. Use the remaining oil to sauté the onion, then add the green beans.

5. 5

   Combine and simmer

   Sauté the beans with the onion for 2 minutes, then return the meat to the pot. Pour in the fresh tomato juice and 480 ml water; add salt and allspice, and mix well. Cover the pot and cook.

6. 6

   Pressure cook

   When the cooker whistles or steam starts escaping, indicating that it has come to the boil, set a timer for 30 minutes.

7. 7

   Release the pressure

   When the 30 minutes are up, turn off the heat and let the pressure cooker cool for about 5–10 minutes before opening the pressure valve.

8. 8

   Serve the stew

   Serve hot with vermicelli rice.

What is fasolia?

Fasolia, also called yakhni fasolia, is a Palestinian stew of green beans, tomato and meat. It is a familiar home-style dish, especially associated here with summer, when fresh beans are picked.

This version builds flavour by browning the seasoned meat and briefly sautéing the beans before pressure cooking them in tomato juice. It can be served with vermicelli rice or eaten as a hearty stew on its own.

Nutrition and macros by portion

The nutrition label shows one serving as written: 390 calories, 31g protein, 24g carbs, 18g fat.

The beans and tomato juice provide most of the carbohydrate, while the oil and the choice of beef or lamb contribute most of the fat. The meat supplies most of the protein; vermicelli rice, if served, adds more carbohydrate. For a balanced plate, serve a moderate amount of rice alongside a generous portion of the bean-and-meat stew.

Choosing the ingredients

Green beans: Fresh beans hold their shape while taking on the savoury tomato broth. Cut them into short pieces so they are easy to eat with the meat.

Tomatoes: Juice from ripe fresh tomatoes gives the stew its base. Tomato purée is optional, particularly when tomatoes are not in season.

Meat: Beef or lamb both work in this recipe. A pinch of warm spices seasons the meat before it goes into the pot.

Why brown the meat first?

Browning the meat for 2–5 minutes adds flavour before it cooks under pressure. The recipe then uses the same pot and remaining oil to sauté the onion, so the vegetables pick up some of that savoury flavour.

Keep the meat in a single layer if possible; brown it in batches if the pot is crowded, then return all of it before adding the liquid.

Pressure-cooker timing

Start the 30-minute timer only once the cooker whistles or steam begins to escape, as the method specifies. This gives the pot time to reach pressure before the timed cooking begins.

After switching off the heat, wait about 5–10 minutes before opening the pressure valve. Follow your cooker’s instructions for releasing pressure safely.

Checking the texture

The beans should be tender after pressure cooking, while the tomato liquid should form a spoonable stew around them. If the beans are still firmer than you like, continue cooking only according to your pressure cooker’s instructions.

The recipe gives no separate test for the meat, so check that it is cooked through before serving.

Serving the stew

Vermicelli rice is the suggested accompaniment and makes the meal more substantial. Spoon the tomato broth over the rice so it can soak into the grains.

For a simple alternative, serve the stew in bowls on its own. A fresh salad alongside adds a crisp contrast to the soft beans and rich broth.

Recipe notes & tips

• Cut the beans into pieces of similar length so they cook evenly.
• Use ripe tomatoes for the fresh tomato juice called for in the recipe.
• Brown the meat before adding the vegetables to build flavour in the same pot.
• Wait for the cooker to whistle or release steam before starting the 30-minute timer.
• Let the pressure cooker cool for 5–10 minutes before opening the pressure valve.
• Taste the broth for salt and allspice before serving.

Variations

• Make it vegan: Leave out the meat and use vegetable stock or water for the cooking liquid.
• Use tomato purée: Add the optional tablespoon when fresh tomatoes are not in season.
• Choose lamb: Use lamb in place of beef for the meat option in the recipe.
• Choose beef: Use beef instead of lamb for a different version of the stew.
• Serve it simply: Skip the rice and serve the stew on its own.

Common mistakes to avoid

• Starting the timer too soon: Wait until the cooker whistles or steam begins to escape before counting the 30 minutes.
• Skipping the browning: Sauté the meat for 2–5 minutes first to give it extra flavour.
• Cutting uneven beans: Keep the pieces close to the same length so they cook consistently.
• Opening the valve straight away: Allow the cooker to cool for about 5–10 minutes first.
• Forgetting the rice accompaniment: Cook vermicelli rice separately if you want to serve the stew in the traditional way described.

How to store

Cool leftovers promptly and refrigerate in a covered container for up to 3 days. Reheat thoroughly in a saucepan or microwave, adding a splash of water if the stew has thickened; follow your pressure cooker’s instructions if reheating in it.

Frequently asked questions