Lebanese Green Bean Stew

Lebanese green bean stew is a classic Middle Eastern stew, a green bean and beef stew made really easily in a tomato based sauce, and usually served with rice. It’s healthy, delicious and very simple.

Jump to:

• What is Lebanese green bean stew?
• Ingredients for Lebanese green beans with meat:
• How to make this healthy green bean beef stew:
• Making this green bean stew in an Instant pot:
• What to serve with fasolia khadra:
• Storing leftovers:
• Recipe tips and tricks:
• Recipe FAQs:
• For more Middle Eastern stews:
• Lebanese Green Bean Stew

What is Lebanese green bean stew?

This is also known as fasolia khadra, or Lebanese green beans with meat. It’s a comforting, homey dish that’s a common part of Middle Eastern cooking.

The meat is cooked in a spiced broth, then the green beans are added and cooked through, then the tomato aspect is added and you simmer the stew.

There are other bean stews in Middle Eastern cuisine, like white bean stew, or a vegetarian green bean stew.

Ingredients for Lebanese green beans with meat:

Olive oil

Onion– finely diced

Garlic– I like slicing the garlic so I get tender bits of garlic slices while eating the stew

Beef cubes– Any cut will do, as even tougher cuts will break down well while cooking the stew

Green beans– I use frozen green beans, and you don’t even need to thaw them.

Canned tomatoes– A can of either crushed tomatoes, diced tomatoes, or whole tomatoes that you hand crush or chop.

Tomato paste– to deepen the flavor of the stew

How to make this healthy green bean beef stew:

1. Saute the onion and garlic in the olive oil, then brown the beef cubes all over.
2. Once a brown crust develops, add the water and all the spices and simmer on medium until meat is cooked through and tender, anywhere from 40-60 minutes.
3. Once meat is cooked, add frozen green beans and simmer 10-15 minutes until beans are cooked. 
4. Add the canned tomato and tomato paste, stir, bring to a boil then simmer covered for 10-15 minutes until sauce thickens.

Making this green bean stew in an Instant pot:

You can cook the meat in a pressure cooker or Instant pot to make this recipe faster. Put the Instant pot on saute mode, cook the onions and garlic, and brown the beef.

Add the water, canned tomato, and tomato paste and cook on high for 25 minutes, then naturally release pressure for 10 minutes before force releasing remaining pressure.

Turn the pot back onto saute mode, and add the green beans and simmer until cooked through.

What to serve with fasolia khadra:

I like having this with vermicelli rice, which is probably the most traditional side dish. You could also serve this over brown rice, scoop up some of the stew with pita bread, or enjoy it without any additional carbs.

Storing leftovers:

Leftovers will last in the fridge tightly covered for 4-5 days. You can also freeze green bean and beef stew for up to 3 months in a tightly covered container or freezer safe bag, it freezes very well! When ready to eat, thaw overnight in the fridge and gently reheat in a saucepan.

Recipe tips and tricks:

• Although more tender cuts of beef will cook through faster, this is a good opportunity to use cheaper cuts of beef that’ll tenderize through the stewing process.
• You can also use fresh tomatoes if you prefer, I’d recommend blanching and peeling them and dicing them if going that route.
• Taste the green beans as they simmer. If they are undercooked they may taste rubbery, and if you overcook them they’ll be soft and mushy with no bite. You want a happy medium!

Recipe FAQs:

For more Middle Eastern stews:

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