This recipe for stewed green beans is an Egyptian classic. Rich, velvety butter meets punchy garlic, aromatic cumin, and earthy coriander, turning these simple veggies into a taste sensation! They’re easy to make and work as a side dish or a hearty main with rice.
The mix of flavors and delicious fragrance you find in classic Egyptian food never fails to blow my mind. From a comforting koshari packed with lentils and chickpeas to a hearty pea stew, the combination of spices never fails to transport me straight to Cairo.
But when I’m looking to keep things simple with a side dish, I’ll whip out these stewed green beans. Coriander, onion, garlic, and (my secret ingredient!) Maggi seasoning all create a bold, umami-filled bite that never disappoints.
I’ve adapted this recipe slightly from my close friend and chef, Ahmed Reda, whom I met in Egypt in 2023. So, you can rest assured that this recipe is 100% authentic and approved by the best! Also, this is typically served with Egyptian Rice and Vermicelli.
Fresh or Frozen
Fresh Green Beans
- They are firmer and take a bit longer to cook through.
Frozen (Thawed) Green Beans
- They are often partially cooked before freezing (blanched), so they cook faster.
Ingredient Notes and Substitutions
(Be sure to check the recipe card for a full list of ingredients and quantities)
- Green Beans – Use fresh or frozen green beans — thaw the latter completely before cooking. Canned green beans are too soft and will become mushy.
- Butter – Cooking with butter gives an extra savory richness that adds to the comforting feel of this dish.
- Vegetable Oil – To sauté the onion. Vegetable oil is my preference due to the neutral flavor, though high-quality olive oil is a good substitute!
- Garlic – Finely mince the garlic so it melts into the sauce, giving this recipe a mellow, earthy base.
- Large Yellow Onion – The onion absorbs the spice mix as it cooks, resulting in sweet, aromatic pieces that complement the beans.
- Ground Coriander & Ground Cumin – Intensely aromatic and gently warming, this pair of spices is a hallmark of North African and Middle Eastern Cuisine.
- Kosher Salt & Ground Black Pepper – The salt balances the acidity of the tomato and onion, and the pepper provides a subtle bite.
- Tomato Paste – A traditional green bean stew recipe often calls for crushed whole tomatoes or tomato sauce, but tomato paste and water work just as well!
- Water – To form the base of the sauce. Substitute with chicken or vegetable broth for a heartier, more richly flavored dish.
- Maggi Seasoning – This magical savory seasoning is like bottled umami — a splash infuses the beans with a powerful bolt of flavor. If you can’t get your hands on a bottle, try soy sauce, Worcestershire sauce, Kitchen Bouquet, or tamari.
How to Make Stewed Green Beans
- Sauté the Onion. Heat the butter and oil in a skillet over medium heat until the butter has just melted. Add the diced onion and sauté for one minute, then add the garlic, cumin, coriander, salt, and black pepper and continue cooking until the onion turns light brown.
- Start your Rice. If you’re serving fasooliya with a rice dish, this is the time to begin cooking it so everything is ready at the same time.
- Cook the Beans. Add the tomato paste and cook for one minute. Then, add the green beans and the water, stir thoroughly, and bring to a boil. Turn the heat to low and simmer for 8 minutes (6 minutes if using thawed, frozen beans) to reduce the sauce.
- Season & Serve. Once the beans are tender, remove from the heat and season to taste with salt, pepper, and Maggi seasoning. Serve over rice — my Egyptian rice with vermicelli is a perfect option!
- Good Nonstick Skillet – The last thing we want for this green bean stew recipe is to start off with burnt onions. Opt for a high-quality, nonstick skillet to stop those onions from sticking to the pan.
Storing and Reheating
Once the beans have cooled to room temperature, stick them in an airtight container and refrigerate for 5 to 6 days. Then, simply reheat in a covered bowl in the microwave, stirring halfway through.
These stewed green beans are also freezer-safe for up to 3 months. Thaw them overnight in the fridge before reheating in the microwave, or directly reheat from frozen on the stovetop over low heat. Just add a splash of water to break up the frozen block and stir consistently until warmed through.
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Frequently Asked Questions
Every Egyptian household has its own variation of this dish. Adding chunks of diced beef, lamb, or vegetables like carrots and chickpeas is common. Some people add a pinch of sugar to their sauce or use tomato sauce in addition to tomato paste.
Yes! Many other Middle Eastern cultures have adapted and modified this dish. For example, Iraqi fasooliya is made with red kidney beans, and the North African white bean fasoulia is enjoyed across Tunisia, Algeria, and Morocco.
If you like it hot, stir in a pinch of dried chili flakes or a finely diced green chili. For extra authenticity, try a spoonful of Shatta. It’s a zesty, spicy Middle Eastern chili sauce that you can make at home with my simple recipe!
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Heat skillet over medium heat. Heat butter, oil and saute onion for a minute. Add the garlic, cumin, coriander, salt, black pepper and saute until onion is a light brown.
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Now start the rice (Egyptian Rice with Vermicelli).
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Add the tomato paste and cook for a minute. Add the water, green beans and stir everything thoroughly. Bring to a boil, turn heat to low and simmer for 8 minutes (for fresh) or 6 minutes (for thawed, frozen) uncovered until reduced and thickened.
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Season to taste with optional Maggi Seasoning. Serve over rice and vermicelli.
- Maggi is one of those seasonings like soy sauce or Worcestershire sauce that adds a bit of umami flavor to whatever is is used on. Iodized Salt, Wheat Flour, Natural Dried Vegetables (Onion, Tomato, Garlic), Sugar, Corn Seasoning (Cornstarch,Salt), Herbs and Spices, (Turmeric, Cumin, Cardamom Powder, Cinnamon, Chili Powder, Ground Black Pepper, Parsley, Ground Bay Leaf, Clove Powder), Chicken Fat, Natural Identical Lime Flavor are known ingredients. You can substitute it with Soy Sauce, Worcestershire Sauce, Kitchen Bouquet, or Tamari Sauce if you can’t find, or order it online.
- Recipe adapted from my friend chef Ahmed Reda, whom I met while in Egypt 2023.
Calories: 78kcal | Carbohydrates: 15g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 4mg | Sodium: 642mg | Potassium: 511mg | Fiber: 5g | Sugar: 7g | Vitamin A: 1160IU | Vitamin C: 20mg | Calcium: 69mg | Iron: 2mg
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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