Yemeni Green Beans
Updated: Feb 24, 2020
Growing up Yemeni, you either LOVED or HATED when your mom made Yemeni Faasooleya (Stewed Green Beans). My brothers and I absolutely loved it. You can't go wrong with a warm bowl of these green beans over a bed of fluffy white rice. Our family loves this dish so much we even have it every Thanksgiving instead of green bean casserole.
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This recipe is very similar to my Okra recipe which you can watch here.
Choosing your green beans: Although this recipe works with all types of green beans, I highly recommend using french cut green beans. You can find them in the frozen vegetable section of all grocery stores. They are popular though, so don't be surprised if they are sold out.
They are called: "French Cut" or "French Style".
I find that this cut of green beans allows the sauce to be fully absorbed. It also cooks a lot faster than string beans do. Just be careful to mix gently, because they can be delicate.
Don't thaw the green beans - just dump them into your cooking pot.
2 tbsp olive oil ملعقتين ك زيت زيتون
1 large yellow onion, diced بصلة صفراء كبيرة
1/2 large green pepper, diced نص بيبار أخضر
2 large tomatoes, diced حبتين طماطم كبيرة
1 spicy green peppers (add more to taste) فلفل أخضر حار
1 tbsp tomato paste ملعقة كبيرة صلصة طماطم مركزة
2 tbsp crushed garlic ملعقتين ك ثوم مهروس
1 tsp cumin ملعقة ص كمون
1 tsp ground coriander ملعقة ص كزبرة ناشفة
salt and pepper to taste ملح وفلفل أسود حسب المذاق
1/4 cup chicken or vegetable broth ربع كباية مرق دجاج أو خضروات أو ماء
1 tbsp sun dried tomatoes, chopped ملعقة ك طماطم مجففة
1 bag frozen french cut green beans كيس فاصوليا مفرزة بالتقطيع الفرنسي
1/2 cup fresh parsley, chopped نص كباية بقدونس
1/2 cup fresh green onions, thinly sliced نص كباية بصل أخضر
You can also replace the cumin, coriander, and black pepper with a tablespoon of Yemeni Hawayij
Heat a wide skillet or dutch oven over medium high heat and add olive oil. Saute chopped onions and green peppers until onions are translucent.
Add crushed garlic and minced spicy peppers. Continue to saute until onions start browning and garlic is fragrant.
Stir in chopped tomatoes, tomato paste, and sun dried tomatoes. Cook until tomatoes start breaking down.
Once tomatoes are mushy, add cumin, coriander, salt and pepper. Alternatively, add Yemeni Hawayij and salt. Simmer onion and tomato mixture for another 2 minutes.
Add frozen green beans and gently stir into the onion tomato mixture. If your tomato mixture feels dry, add the quarter cup of chicken or vegetable broth. Cover and allow to simmer on low heat for 4-5 minutes.
Uncover and gently fold the green beans. Be gentle so that the stew doesn't become mushy.
Continue simmering for 10-15 minutes or until the green beans are tender and they have darkened in color.
Stir in freshly chopped parsley and green onions, then cook for only another minute or two.
This dish tastes delicious on day one, but tastes even better a few hours later or the next day! Reheat the next day by adding a splash of water and simmering over low heat with the lid covered. Gently stir with a rubber spatula.
Serve with lemon wedges - a squeeze of lemon juice makes this dish even more amazing!
If you don't have rice, serve with some warm pita.
If you don't have yellow onions, red onions work fine. I even mix the two sometimes.