By Ashley Beck | October 10, 2012

Photo by mmmyoso

This recipe reminds me of coming home from church on Sunday afternoon and spending the day in the kitchen with my meins mideg (grandmother) and mideg (mother) making this stew and trying desperately to finely peel the Armenian string cheese into spider web-like strings like my grandmother’s experienced hands would do.

Due to the extreme temperatures and mountainous topography of the Republic of Armenia, this stew provides an excellent source of protein, vegetables, and is packed with flavor for the months that provide little to no fresh produce.

Fassoulia, Armenian Green Been Stew

Servings: 6
Calories: 260 per serving
Prep Time: 20 min
Cook Time: 2 hours
Total Time: 2 hours 20 min


  • 1lb ground beef (or lamb)
  • 1 lb green beans
  • 16 oz crushed tomatoes
  • 4 oz tomato puree
  • 1 medium onion
  • 2 cloves garlic crushed
  • ½ tsp cumin
  • 1 tsp coriander
  • 1/8 tsp allspice
  • 1 tsp Hungarian paprika
  • 1 tsp dried basil
  • 8 cups of water
  • Salt and pepper
  • 2 tbsp olive oil


1. In a large saucepan, brown meat with olive oil. Add onions and garlic.

2. Add crushed tomatoes, stirring well with meat, garlic and onion. Add cumin, coriander, paprika, dried basil, salt, pepper, and allspice. Add water and tomato puree. Stir and combine well.

3. Add green beans and bring to a boil.

4. Reduce heat to low and simmer for 2 hours, or until meat is tender and done and sauce thickens. (I like to keep the lid halfway on to allow some water evaporation)

5. Serve with pilaf and/or Greek yogurt.

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