📝 About This Recipe
This classic Middle Eastern comfort food, known as Fasolia b’Zait, transforms humble green beans into a luxurious, melt-in-your-mouth delicacy through slow-simmering in a rich tomato and olive oil base. Infused with the warm aromatics of allspice and caramelized garlic, this dairy-free stew is a testament to the beauty of Levantine 'Zait' (olive oil-based) cooking. It is a dish that tastes even better the next day, as the flavors meld into a harmonious, savory-sweet profile that captures the essence of a Mediterranean summer.
🥗 Ingredients
The Produce
- 2 lbs Fresh Green Beans (trimmed and cut into 2-inch pieces)
- 1 large Yellow Onion (finely diced)
- 6-8 Garlic Cloves (thinly sliced)
- 4 large Roma Tomatoes (blanched, peeled, and diced)
The Aromatics and Base
- 1/3 cup Extra Virgin Olive Oil (high quality is essential)
- 2 tablespoons Tomato Paste (to deepen the color and umami)
- 1.5 cups Vegetable Broth (or filtered water)
- 1 teaspoon Ground Allspice (the signature spice of the Levant)
- 1/4 teaspoon Ground Cinnamon (for a subtle warm undertone)
- 1/2 teaspoon Sugar (to balance the acidity of the tomatoes)
- 1.5 teaspoons Sea Salt (adjust to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
The Finishing Touches
- 1/4 cup Fresh Cilantro (finely chopped)
- 1 Lemon (cut into wedges for serving)
👨🍳 Instructions
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1
Begin by prepping your green beans: wash them thoroughly, snap off the woody ends, and cut them into uniform 2-inch segments.
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2
In a large, heavy-bottomed pot or Dutch oven, heat the extra virgin olive oil over medium heat until it shimmers.
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3
Add the diced onions to the pot. Sauté for 8-10 minutes, stirring occasionally, until they become translucent and start to develop a golden-brown edge.
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4
Stir in the sliced garlic and cook for another 2 minutes. Be careful not to burn the garlic; you want it fragrant and soft.
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5
Add the green beans to the pot. Stir well to coat every bean in the aromatic oil and sauté for about 5 minutes until the beans turn a bright, vibrant green.
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6
Create a small well in the center of the beans and add the tomato paste. Let it 'toast' against the bottom of the pot for 1 minute to remove the raw metallic taste.
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7
Add the diced fresh tomatoes, allspice, cinnamon, sugar, salt, and pepper. Stir everything together until the beans are well-spiced.
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8
Pour in the vegetable broth or water. The liquid should almost cover the beans but not quite submerge them.
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9
Bring the mixture to a gentle boil, then immediately reduce the heat to low. Cover the pot with a tight-fitting lid.
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10
Simmer for 35-40 minutes. Unlike Western styles where beans are served crisp-tender, Fasolia is meant to be soft and velvety.
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11
Remove the lid for the final 5-10 minutes of cooking if the sauce is too thin; this allows it to reduce into a thick, jammy consistency.
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12
Taste and adjust seasoning. Stir in half of the fresh cilantro just before turning off the heat.
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13
Transfer to a serving platter and garnish with the remaining cilantro and a final drizzle of fresh olive oil.
💡 Chef's Tips
Use flat 'Roman' or 'Italian' green beans if you can find them for a more authentic texture. Don't skimp on the olive oil; it acts as the primary fat and carrier for the spices in this dairy-free dish. If using canned tomatoes, choose high-quality crushed tomatoes, but fresh vine-ripened ones are always superior. Let the stew rest for at least 15 minutes before serving; the flavors intensify as the temperature drops slightly. For a spicy kick, add a pinch of crushed red pepper flakes or a diced jalapeño during the onion sauté.
🍽️ Serving Suggestions
Serve warm or at room temperature alongside a bowl of Vermicelli Rice (Riz bi Sh'arieh). Pair with a side of creamy hummus and warm pita bread for a complete meze feast. Serve with a side of crunchy radishes and green onions for a fresh textural contrast. A crisp, dry Lebanese white wine or a chilled Arak with water complements the acidity of the tomatoes beautifully. Add a dollop of dairy-free yogurt on top if you prefer a creamy element.