Fasoolia wa Laham bil Bandour

Green bean and beef tomato stew. This is a lovely fresh and flavoursome dish. during the week we make it without the meat for a quick supper and at the weekend we add good quality beef chunks for a hearty family feast.

I like to serve this delicious tomato, green bean and beef stew with hummus rice with nuts and herbs.


1 onion, finely chopped

3 garlic cloves, finely chopped

extra virgin olive oil

600g good quality beef chunks

400g pasatta

2 tbsp tomato puree

400g green beans, trimmed and cut in half

1 tsp mixed spice

1 tsp paprika

2 bay leaves

salt & pepper


trim and half the green beans and boil for 5-10 minutes until al dente. remove from the heat and water until you need them towards the end of the cooking.

heat the olive oil on a high heat in a large pan or wok (that has a lid). add the meat and a sprinkle of salt and cook until golden brown. add the onions and stir for a few minutes until soft then then add the garlic.

Add all the spices and bay leaves and cook with the lid on in the natural occurring liquids for about 20 minutes.

add the passata and then refill the container with cold water and add that too. mix in the tomato puree and bring to a boil. let it boil vigorously for about 10 minutes and then reduce the heat to low and let it cook with the lid on for minimum 40 minutes. you can serve it after that time. However, i leave mine for 2-3 hours or so adding more water if needed and i recommend that you do too. i like the meat to be very soft.

add the cooked green beans and stir through cooking with the lid off to ensure the sauce is thick and coating- not a liquid. (i reserve a few beans to garnish the top)

once the right consistency and the meat is soft, put in a serving dish and garnish with whatever left-over you have from your accompanying rice recipe (here i had pine nuts and coriander which were perfect and delicious).

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