Syrian green beans are a comforting stovetop stew of tender green beans simmered with tomatoes, onion, garlic, and warm spices, often called fasoulia or yakhnet fasoulia. This meatless version is finished with a fragrant garlic-and-coriander sizzle and is served warm with rice or bread; Syrian households make it in different ways, including versions with meat.
Ingredients
- 1½ lb (680 g) fresh green beans, trimmed and cut into 1½-inch (4 cm) pieces
- 2 tbsp (30 ml) olive oil
- 1 medium yellow onion, about 1 cup (150 g), finely diced
- 1 tbsp (16 g) tomato paste
- 1 can diced tomatoes, 14½ oz (411 g), with their juice
- 1½ cups (360 ml) water or vegetable broth
- 1 tsp (2 g) ground coriander
- ½ tsp (1 g) ground cumin
- ¾ tsp (4 g) fine salt, plus more to taste
- ¼ tsp (0.5 g) freshly ground black pepper
- 2 garlic cloves, finely minced
- 1 tsp (5 ml) olive oil, for the garlic finish
- 1 tbsp (15 ml) fresh lemon juice
- 2 tbsp (8 g) chopped flat-leaf parsley, optional
Instructions
- Prepare the beans and aromatics. Rinse the green beans, drain them well, and trim off the stem ends. Cut the beans into roughly 1½-inch (4 cm) lengths so they cook evenly and are easy to scoop with a spoon. Dice the onion and mince the garlic, keeping the garlic separate for the finishing step. If the beans are wet, pat them dry; excess water can make them steam unevenly when they first go into the pot.
- Soften the onion. Set a heavy saucepan or Dutch oven over medium heat and add 2 tablespoons (30 ml) olive oil. Once the oil is shimmering, add the onion and cook for 7 minutes, stirring now and then, until it is soft and translucent but not browned. If it starts to catch, lower the heat slightly rather than adding a lot of extra oil.
- Toast the tomato paste and spices. Stir in the tomato paste and cook for 1 minute, mixing it with the onion until it darkens slightly and smells savory. Add the ground coriander, cumin, salt, and black pepper, then stir for about 20 seconds. Briefly warming the spices in the oil helps their aroma spread through the stew.
- Coat the beans. Add the green beans and stir for 5 minutes, turning them through the onion and spiced tomato paste. This short sauté starts the cooking and gives the beans a chance to pick up the seasoning before liquid is added. Scrape the bottom of the pot with a wooden spoon so the paste does not stick.
- Simmer until tender. Pour in the diced tomatoes and their juice, along with 1½ cups (360 ml) water or vegetable broth. Stir well and bring the mixture to a gentle boil. Lower the heat, cover the pot, and simmer for 30 minutes, stirring once or twice. Keep the heat low enough for occasional bubbles rather than a hard boil. The beans should be tender when pierced, while still holding their shape. If they are still firm, simmer for another 5 minutes and check again; older or especially thick beans may need a little longer.
- Make the garlic finish. While the beans finish simmering, warm 1 teaspoon (5 ml) olive oil in a small skillet over low heat. Add the minced garlic and cook for about 30 seconds, stirring constantly, just until fragrant. Add the remaining 1 teaspoon ground coriander and stir for 10 seconds. Do not let the garlic turn dark brown, which can make it bitter. Tip this aromatic oil into the pot and stir gently.
- Season and rest. Turn off the heat. Stir in the lemon juice, taste the sauce, and adjust the salt or pepper if needed. Cover and leave the stew to rest for 3 minutes so the garlic and coriander flavor the tomato sauce. Sprinkle with parsley, if using, and serve warm.
Tips
- Choose beans that cook at a similar pace. Fresh, firm green beans give the stew a pleasant tender bite. If some beans are unusually thick, cut them lengthwise as well as crosswise. Frozen green beans work too: add them straight from frozen and begin checking for tenderness after about 20 minutes of simmering, since they may soften sooner.
- Keep the simmer gentle. A rolling boil can split the beans and reduce the sauce too quickly. If the pot looks dry before the beans are tender, add hot water ¼ cup (60 ml) at a time. If the sauce is thinner than you like once the beans are done, simmer uncovered for a few minutes, stirring carefully.
- Use broth or water according to your pantry. Vegetable broth makes the sauce fuller and saltier, so taste before adding extra salt. Water lets the tomato, garlic, and coriander come through more clearly. For a brighter finish, add lemon gradually; tomatoes vary in acidity, and a little may be enough.
- Do not rush the onion or garlic. The onion needs time to soften, but it should not become deeply browned. Garlic cooks very quickly, so keep the finishing skillet on low heat and stir it constantly. If you do not have a second skillet, make the garlic oil in a small pan while the stew simmers, then pour it in just before serving.
Serving Suggestions
Serve the beans in shallow bowls with plain rice, which soaks up the tomato sauce and makes the dish a satisfying main meal. Syrian-style short- or medium-grain rice is a natural pairing, but long-grain white or brown rice also works. Warm pita or another soft flatbread is useful for scooping up the beans and sauce. If you are serving a larger spread, add a cucumber-and-tomato salad, olives, or a bowl of plain yogurt on the side. Keep the accompaniments simple so they do not compete with the fragrant garlic and coriander.
For a fuller meal, offer the stew alongside grilled or roasted meat, or spoon it over rice with a crisp salad. A small squeeze of lemon at the table can lift leftovers or a batch made with particularly sweet tomatoes. Set out the stew warm rather than piping hot; a few minutes off the heat lets the sauce settle and makes it easier to serve neatly.
Variations
Add meat: Some family versions include lamb or beef. For this quantity, brown about 1 lb (450 g) of small beef chuck cubes in the pot before cooking the onion, then transfer them to a plate while you soften the onion. Return the beef when you add the tomatoes and liquid, and simmer until the meat is tender, usually longer than the beans alone; add the green beans for the final 30 minutes so they do not turn mushy. Choose a cut suitable for braising and ensure the beef reaches the USDA FSIS safe minimum internal temperature of 145°F (63°C), followed by a 3-minute rest. Braising it until tender will generally take it beyond that minimum.
Use another bean or herb: Flat Romano beans can replace green beans, though their broader pods may need a few extra minutes to soften. A pinch of Aleppo pepper adds gentle, fruity heat; crushed red pepper gives a sharper kick. Fresh cilantro can replace some or all of the parsley for a greener, more pronounced finish. If ground coriander is unavailable, the dish will still work without it, but it will lose the distinctive citrusy, earthy note that makes the garlic finish especially aromatic.
Make it more substantial without meat: Stir in a drained 15-oz (425 g) can of chickpeas during the last 10 minutes of simmering. They add a creamy texture and make the stew more filling, while leaving the basic tomato and green bean flavor intact. Avoid adding them at the start, since prolonged cooking can make canned chickpeas fall apart.
Storage and Reheating
Cool the stew promptly and refrigerate it within 2 hours of cooking, in a covered container. It keeps for 3–4 days in the refrigerator. The beans soften a little as they sit, but the tomato sauce often tastes more blended the next day. If you plan to freeze a portion, cool it first and freeze it in an airtight, freezer-safe container for up to 3 months for best quality. Thaw overnight in the refrigerator; the beans may be softer after freezing, but the stew remains suitable for serving over rice.
Reheat only the portion you need in a saucepan over medium-low heat, stirring gently and adding a splash of water if the sauce has thickened. Heat leftovers to 165°F (74°C), as advised by USDA FSIS; check the center with a food thermometer. You can also microwave a covered portion, stirring halfway through and checking the temperature in more than one spot. Discard food left at room temperature for more than 2 hours rather than trying to make it safe by reheating.
Frequently Asked Questions
What is the Syrian name for green bean stew?
It is often referred to as fasoulia or yakhnet fasoulia, names used for green bean dishes and stews across parts of the Levant. Spellings and exact recipes vary by household and region. This recipe is a meatless, tomato-based version with garlic and coriander; other cooks may add meat or change the seasoning.
Can I use frozen green beans?
Yes. Frozen cut green beans are a convenient substitute and do not need to be thawed first. Add them straight to the pot after the onion and tomato paste have cooked, then simmer until tender, checking earlier than you would with fresh beans. They may release extra moisture and can become softer, so keep the simmer gentle and avoid cooking them longer than necessary.
Why are my green beans still tough?
Beans can take longer to soften if they are mature, thick, or have been stored for a while. Continue simmering in 5-minute increments and make sure there is enough liquid in the pot. If the sauce has reduced too much, add a small splash of hot water. Do not raise the heat to force them to cook faster; a steady gentle simmer gives the beans time to soften without scorching the tomato sauce.
Can I make this stew ahead?
Yes. You can cook it a day ahead, cool it promptly, and refrigerate it covered. Reheat it gently to 165°F (74°C), stirring so the beans warm evenly. If you want the beans to retain a firmer texture, stop cooking when they are just tender and avoid repeated reheating. Add a little water if the sauce has thickened in the refrigerator.
Is this recipe traditionally vegetarian?
There are meatless versions as well as versions made with beef or lamb, so there is no single preparation that represents every Syrian household. The recipe here is intentionally meatless and uses vegetable broth or water. Check the label if using broth, since some packaged broths contain ingredients you may not expect.
Can I leave out the coriander?
You can, though coriander is an important part of the characteristic aroma in this version. If you do not have ground coriander, leave it out rather than substituting an unrelated spice; the stew will still be savory from the onion, tomato, and garlic. A little chopped cilantro at the end can add a fresh herbal note, but it will not taste exactly like toasted ground coriander.
Related
- Syrian Kabob Recipe: Juicy, Well-Seasoned Grilled Beef
- Syrian Baklava Recipe: Crisp Layers, Pistachios & Syrup
- Syrian Molokhia Recipe with Chicken, Rice and Garlic
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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