Fasoolya Khadra

By • July 5, 2009 • 14 Comments

642 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!


Author Notes: This is a Jordanian recipe - one of my favorites. It's meant to be eaten over rice, which generally means white rice. Many people (including me) put plain whole-milk yogurt on the side. Amazing.Susan

Food52 Review: We were a bit skeptical of this traditional Jordanian dish - especially for summer - but boy were we wrong. This is one of those recipes, like pot au feu, that seem to defy the laws of cooking by coaxing an intensely flavorful sauce from water rather than broth or wine. Here, beef and beans soften into lushness, enveloped by a silky gravy of tomatoes, garlic, coriander and cumin. We used cheap stew meat, which still required almost two hours of cooking, and sturdier-than-average green beans, which held up nicely even after nearly double the recommended cooking time. We followed Susan's advice and ate the stew with a dollop of yogurt on the side, and we encourage you to as well. - A&MA&M

Serves 6-8

  • 1 pound stew beef
  • 1 pound green beans
  • 1 pound tomatoes - can be in a can
  • 2 cloves of garlic
  • salt
  • pepper
  • coriander
  • cumin
  1. Rub the beef with salt and pepper, place in a covered skillet, and cover with water. Stew it until it is brown.
  2. Remove the ends from the green beans. Cut them into 1 1/2 inch pieces.
  3. When the beef is finished, remove one cup of the broth and reserve it. Put the green beans in alongside it, and stew them until they are cooked to your taste.
  4. Chop tomatoes and food-process with the beef broth and crushed garlic until smooth. Add this mixture to the green beans and beef. Salt and pepper generously, and add about 2 teaspoons each of cumin and coriander. Let it simmer for about an hour. For the most delicious flavor, let it sit on the stove for a while after that hour and reheat later.
Jump to Comments (14)

Comments (14) Questions (2)

Default-small
Default-small
Dinosaur_hands

about 1 month ago procrastibaker

I made this last night and had to stop myself from going back to scoop more into my bowl. Used three cloves of garlic, about 1.5T each of cumin and coriander, and used fresh tomatoes, since they're in season, and served it with just some crusty bread on the side to scoop up the gravy. I didn't have quite enough time to stew it until the meat was completely tender, so some chunks were still a little tough (I was using cheap stew meat), but that's just how it goes on a late worknight. The result was a rich, satisfying, easy dinner for a cold, gray evening here in the Bay. I'll be making this over and over again.

4453_784693455869_8182922_n

9 months ago UhOhSarah

I've made this many times with cauliflower instead of beans. One of my favorites!

Desert

11 months ago S.K.

I make this all the time except for the cumin and coriander. It's a universal middle eastern comfort food dish, I'm Assyrian and our version is to cook the beef in some butter, add another garlic and use the best quality tomatoes, most use from the can but now that they make diced tomatoes in a cardboard box like material I like that much better. The only spices I add are salt and pepper. I let it simmer for about an hour and its to die for. Oh also, I pour it over my buttery basmati rice too. Yum! yum! yum!

Stringio

over 1 year ago Andrea Ruffner Cavanaugh

Loved this dish! I kept the top on the pot in all three stages (browning, adding green beans, and simmering), and I still needed to add a little extra water. I also used half a can of whole tomatoes. And I served it over Cumin-Scented Rice from How to Cook Everything. The stew and the rice were all we had for dinner, along with some wine, so, for me, this recipe serves 4.

Dsc01280

about 2 years ago Gibson2011

Pretty good. Reminds me of a recipe for Swiss Steak that my mom used to make. I too had to cook the beef for closer to two hours to get it tender.

Default-small

over 2 years ago Suzieque

This recipe turned out great. I did leave the top on during the browning phase and when cooking the green beans, but left it off after adding the tomato puree. I did not used canned tomatoes and used a blender instead of a food processor to mostly liquefy it.
I never knew that you could brown meat in water until this recipe came along. So, I definitely learned something new.

Default-small

over 2 years ago FriendlyFoodie

I made this over the weekend and it was good, but I would not say great. I toasted and ground my corriander and cumin seeds, but it seemed like it still needed something more, perhaps some form of acid to punch it up a bit. There was definitely more flavor on day 2 and the green beans held up nicely even with the long cooking time.

Default-small

10 months ago JohnL

I agree, not great. I'm mystified what went wrong in my kitchen; in spite of nice tender hunks of chuck and rich-looking sauce, this tasted like a bad crockery pot recipe or canned beef stew with overcooked green beans in a blah tomato sauce (and I added extra spice).

Default-small

over 2 years ago xsus1234

This tasted delicious. But it was still quite watery? I used canned tomatoes but removed them from the juice before weighing. I did leave the top on through-out the cooking process. Should I have used fresh tomatoes or left the cover off during the cooking process?

Thanks so much

September_2014_001

over 2 years ago Truly Scrumptious

Maybe to avoid having too much liquid: before step three. separate meat from all liquid, not just one cup as recipe says, maybe strain liquid or... not,chefs perogative, reserve the one cup aside as recipe request in step three, then take the remaining strained liquid and reduce it down on the stove to concentrate the flavor. Then proceed to step three. adding desired amount of liquid "broth" to green beans and stew meat. etc.

Massimo's_deck_reflection_10_27_13

over 3 years ago lapadia

Love the ingredients used in this recipe, and a very appetizing photo!

Default-small

almost 4 years ago ThinkingChair

We made this right after Christmas when we wanted something completely different from all that blandness. It was easy and delicious. I did increase the spices a bit since I had quite a bit of liquid. Both myself and my 11 year old son loved it! Thanks!

Default-small

about 4 years ago Tony S

So simple but so good! Very similiar to a Lebanese recipe called Lubee Ah Laham. Just replace the beef with lamb and the coriander and cumin with cinnamon and perhaps a pinch of allspice.

Default-small

over 4 years ago J-Dizzle

This is a great recipe....love it! have also made it with lamb...yummmm! Thanks!!