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Fasolia (Green Bean Stew)

Fasolia (Green Bean Stew)

  • Prep

    10 m
  • Cook

    1 h 20 m
  • Ready In

    1 h 30 m
thecrazycook

thecrazycook

This Syrian recipe was given to me by a friend. I love it because after I make it, I can just pop it in the freezer and eat it whenever! Serve hot with rice mixed with brown egg noodles. Enjoy!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

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  • Calories:
  • 178 kcal
  • 9%
  • Fat:
  • 3.3 g
  • 5%
  • Carbs:
  • 34.8g
  • 11%
  • Protein:
  • 5.9 g
  • 12%
  • Cholesterol:
  • 8 mg
  • 3%
  • Sodium:
  • 1103 mg
  • 44%

Based on a 2,000 calorie diet

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Directions

  1. Melt butter in a large skillet over medium heat; cook and stir lamb neck bones in hot butter until browned, 7 to 10 minutes. Add onion and garlic; cook and stir until browned, 7 to 10 minutes.
  2. Stir water, tomato sauce, salt, allspice, and pepper together in a small bowl; pour into the skillet and bring to a boil. Reduce heat to medium-low, place a cover on the skillet, and cook until the meat pulls away from the neck bones, about 45 minutes.
  3. Put green beans and potatoes into the skillet so they are in liquid, replace cover, and continue cooking until the beans are tender and the potatoes are cooked through, about 15 minutes. Remove and discard bones before serving.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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