Armenian Green Beans Fassoulia Recipes

FASOLIA (GREEN BEAN STEW)

Steps:

• Melt butter in a large skillet over medium heat; cook and stir lamb neck bones in hot butter until browned, 7 to 10 minutes. Add onion and garlic; cook and stir until browned, 7 to 10 minutes.
• Stir water, tomato sauce, salt, allspice, and pepper together in a small bowl; pour into the skillet and bring to a boil. Reduce heat to medium-low, place a cover on the skillet, and cook until the meat pulls away from the neck bones, about 45 minutes.
• Put green beans and potatoes into the skillet so they are in liquid, replace cover, and continue cooking until the beans are tender and the potatoes are cooked through, about 15 minutes. Remove and discard bones before serving.

FASOLIA RECIPE (GREEN BEAN STEW)

Steps:

• Slice rinsed meat into portions and add to a 5-quart Dutch oven. Add 5 cups of water, cover, and simmer for 30 minutes.
• While the meat is cooking, trim the ends from green beans, cut them in half, and slice them down the middle. Set aside.
• Drain contents of the Dutch oven through a strainer (over a bowl) to collect the broth. Rinse the meat and the pot.
• Return the meat back to the pot, along with oil, onion, and paprika. Cook over medium heat for a few minutes until the meat is browned and the onion is sautéed.
• Add the green beans, chopped tomato, and garlic to the Dutch oven. Dissolve tomato paste into the reserved hot liquid, and stir in salt, lemon juice, and cayenne pepper.
• Pour the broth mixture over the beans and stir gently. Bring to a boil, then cover and simmer, over low heat, for an additional 30 to 40 minutes.
• Serve over white or vermicelli rice. Another serving option is to serve the stew with bread for dunking or eat as-is for a lower carb option.

FOSSOLIA (ETHIOPIAN-STYLE GREEN BEANS)

Steps:

• Place green beans in a large bowl, cover with hot water and let soak for at least 10 minutes. Drain and pat dry.
• Meanwhile, heat a large skillet over medium-high heat. Add tomato and cook, turning frequently, until blackened in several spots, 8 to 10 minutes. When cool enough to handle, peel and core the tomato. Puree in a food processor or blender until smooth.
• Heat 2 tablespoons oil in the pan over medium-high heat. Add the green beans and cook, stirring, until browned, 4 to 6 minutes. Transfer to a bowl. Reduce heat to medium. Add the remaining 2 tablespoons oil, onion, ginger and garlic and cook, stirring often, until starting to soften, 2 to 3 minutes. Add water and cook, stirring and adding another tablespoon of water as needed to prevent sticking, until the onion is tender, 4 to 5 minutes. Return the green beans to the pan along with the tomato puree, rosemary, makulaya (or basil and thyme), salt and cumin. Cook, stirring often, until the green beans are tender, 3 to 4 minutes.

ARMENIAN GREEN BEANS (FASSOULIA)

Steps:

• Cook onions in olive oil until beginning to brown. Add oregano, mint and pepper. Cook one minute more. Add tomatoes and one cup water. Bring to simmer and cook 5 minutes. Add tomato paste and one more cup water. Stir well and bring to a boil. Add beans and simmer for 10 minutes. Add more water if necessary and season to taste.