Description
Egyptian Green Bean Stew, also known as Fasooliya, is a hearty dish featuring tender green beans and stuffed peppers simmered in tomato sauce and aromatic herbs. A nutritious and comforting meal, perfect for lunch or dinner.
Ingredients
- 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
- 1/2 cup Italian parsley, chopped
- 1/2 cup cilantro, chopped
- 2 tablespoons fresh dill, chopped
- 2 tablespoons tomato paste
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 2 tablespoons olive oil
- 1 tablespoon butter
- 2 tablespoons olive oil
- 2 small onions, chopped
- 2 garlic cloves, minced
- 1 15-ounce can tomato sauce
- 2 tablespoons tomato paste
- 3 1/2 cups water or broth
- 2 pounds cut frozen green beans
- 2 teaspoons granulated sugar
Instructions
- Stuffed Peppers: Remove tops and seeds from bell peppers. Chop onion and tomato.
- In a large bowl, mix rice, parsley, cilantro, dill, tomato paste, salt, pepper, and olive oil. Stuff the peppers with this mixture and place tops back on.
- Green Bean Stew: In a large deep pot over medium-high heat, melt butter and olive oil. Add chopped onions, garlic, salt, and pepper. Sauté 3–4 minutes until translucent.
- Stir in tomato sauce, tomato paste, and water. Bring to a boil, then reduce heat to medium-low and simmer 10 minutes.
- Add green beans and sugar, then arrange the stuffed peppers on top. Cover and cook 25–30 minutes until green beans are tender.
- Serve immediately. Can store in an airtight container in the fridge for up to 5 days.
Notes
- Use fresh herbs for best flavor.
- Adjust salt and pepper to taste.
- This dish can be made vegetarian by skipping stuffed peppers or using a vegetarian filling.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Egyptian