Fasolya (Armenian Green Bean Stew)
The Quirky Foodster Team
Ingredients
- Fresh green beans, trimmed and halved — 500 g (1.1lb)
- Onion, finely chopped — 1
- Garlic cloves, minced — 2
- Sunflower oil — 3 tbsp
- Tomatoes, grated, or 3 tbsp tomato paste — 2
- Water — 250 ml (1 cup)
- Sugar — 1/2 tsp
- Salt and pepper, — to taste
- Fresh dill, chopped, for garnish
Method
- Sauté the onion in sunflower oil over medium heat until translucent.
- Add the garlic and cook for 30 seconds until fragrant.
- Stir in the grated tomato or tomato paste and cook for 3-4 minutes until slightly darkened.
- Add the green beans and stir to coat in the tomato mixture.
- Pour in the water, add sugar, salt and pepper, and bring to a simmer.
- Cover and cook on low heat for 30-35 minutes, stirring occasionally, until the beans are very tender and the sauce has thickened.
- Garnish with fresh dill before serving warm or at room temperature.
Introduction: Fasolya is a slow-cooked green bean and tomato stew found throughout Armenia, typically served as a side to grilled meats or as a light vegetarian main during Lent.
Cultural Background: Fasolya is a slow-cooked green bean and tomato stew found throughout Armenia, typically served as a side to grilled meats or as a light vegetarian main during Lent. It reflects the wider Caucasus and Balkan tradition of long-simmered bean and vegetable dishes, valued for turning simple green beans into something rich and deeply savoury through slow cooking in tomato and onion.
Tips: Cooking the beans low and slow until fully tender, rather than crisp-tender, is key to authentic fasolya texture. This dish tastes even better the next day once the flavours have had time to develop.
Variations: Add diced potato for a heartier version that can stand alone as a light main. Some cooks finish with a drizzle of garlic-infused yogurt for serving.
Storage: Keeps refrigerated in an airtight container for up to 4 days.
Reheating: Reheat gently on the stovetop over low heat, or in the microwave in short bursts, stirring in between.
Nutrition: Per serving (of 4): approx. 150 kcal, 3g protein, 9g fat, 15g carbohydrates, 5g fibre.
FAQs:
Q: Should the green beans be crisp or soft?
A: Authentic fasolya is cooked until quite soft and tender, absorbing the tomato sauce fully, rather than kept crisp-tender.
Q: Is this dish vegan?
A: Yes, as written it is naturally vegan.
- Fresh green beans, trimmed and halved — 500 g (1.1lb)
- Onion, finely chopped — 1
- Garlic cloves, minced — 2
- Sunflower oil — 3 tbsp
- Tomatoes, grated, or 3 tbsp tomato paste — 2
- Water — 250 ml (1 cup)
- Sugar — 1/2 tsp
- Salt and pepper, — to taste
- Fresh dill, chopped, for garnish
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