Fasolia (Green Bean Stew)

Fasolia (Green Bean Stew)
  • PREP TIME
    10 mins
  • COOK TIME
    1 hrs 20 mins
  • TOTAL TIME
    1 hrs 30 mins
  • SERVING
    4 People
  • VIEWS
    11

A heartwarming and aromatic green bean stew, simmered to perfection with tender lamb and a medley of spices. This versatile dish is perfect for a comforting meal any night of the week, and it freezes beautifully for future enjoyment.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    35 g
  • Cholesterol
    8 mg
  • Fiber
    8 g
  • Protein
    6 g
  • Saturated Fat
    2 g
  • Sodium
    1103 mg
  • Sugar
    7 g
  • Fat
    3 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step
10 mins

In a large skillet or Dutch oven, melt the butter over medium heat. Add the lamb neck bones and brown on all sides, approximately 7-10 minutes. This step develops rich flavor, so don't rush it!

02

Step
10 mins

Add the chopped onion and garlic to the skillet. Cook, stirring occasionally, until softened and lightly browned, another 7-10 minutes. The aroma should be fragrant and inviting.

03

Step
45 mins

In a separate bowl, whisk together the water, tomato sauce, salt, allspice, and black pepper. Pour this mixture into the skillet with the lamb and vegetables. Bring to a boil, then reduce the heat to medium-low. Cover the skillet and simmer gently until the meat is very tender and easily pulls away from the bones, about 45 minutes.

04

Step
15 mins

Add the trimmed green beans and sliced potatoes to the skillet, ensuring they are submerged in the liquid. Replace the cover and continue cooking until the green beans are tender and the potatoes are cooked through, approximately 15 minutes.

05

Step
0 mins

Before serving, carefully remove and discard the lamb neck bones. Serve hot, perhaps with a side of rice or couscous to soak up the delicious sauce.

For a richer flavor, consider using bone-in lamb shoulder instead of lamb neck. You may need to adjust the cooking time accordingly.
Feel free to add other vegetables, such as carrots or celery, to the stew for added depth and nutrition.
A pinch of red pepper flakes can add a subtle kick to this dish.
This stew is even better the next day, as the flavors have time to meld together.

Jamir Davis

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.3/ 5 ( 3 Ratings)
Total Reviews: (4)
  • Maryse Bergnaum

    I didn't have lamb, so I used beef chuck. It took longer to cook, but the result was amazing!

  • Dayana Renner

    My family loved this! I used chicken broth instead of water and it was delicious.

  • Cathrine Goldner

    I froze half of it and it tasted just as good when I reheated it. Perfect for busy weeknights!

  • Nettie Lubowitz

    This recipe is a game-changer! So easy to follow and the flavors are incredible. I added a bay leaf for extra depth.

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