Fassoulia literally means ‘bean’ – white, red, green –you get the idea. My husband and I have posted a few fassoulia recipes on this site over the years – fassoulia with stewed lamb, fassoulia with ground meat, and now, meatless fassoulia – with ‘tutum’ (aka zucchini). Friends joined us for dinner recently. Our menu consisted of grilled lamb loin chops (marinated in Armenian brandy, with ground coriander seeds, onions and peppers), tossed salad, bulgur pilaf, grilled peppers, and onions (from the marinade), and to round-out the meal, a combination of green beans and zucchini – or- fassoulia yev tutum. I don’t normally add zucchini to fassoulia, but I had two small ones and thought, why not? One nice thing about this recipe is that tastes better the next day, so making it a day in advance can save you time, and allows the flavors to meld. Our guests enjoyed it; we hope you will, too!
Green beans and zucchini prepared with onions and tomatoes, and simmered in a nicely-seasoned tomato-based sauce.
Course Side Dish
Prep Time 10minutes
Cook Time 55minutes
Total Time 1hour5minutes
1mediumsweet or yellow onion, chopped
1tsp. dried basil, crushed
1tsp.dried oregano, crushed
1medium clovegarlic, minced
1lb.fresh or frozen green beans or Italian pole beans If using fresh green beans, trim the ends, and cut beans into 1-inch pieces.
115-oz. candiced tomatoes (unsalted)Do not drain the tomato liquid!
3Tbsp.tomato paste, diluted in 1 cup water or stock You may use vegetable, chicken or beef stock in place of the water.
1 medium or 2 small zucchini(s) (rinsed, peeled – if desired, cut lengthwise, then into bite-size chunks)
In a medium-sized pot, sauté the onions in olive oil until soft and slightly brown, about 5 minutes. Add salt, pepper, allspice, basil, oregano, and garlic. Cook 5 more minutes, stirring occasionally.
Add the green beans to the onion mixture along with the canned tomatoes and its liquid, and the diluted tomato paste. Stir to combine. Bring to a gentle boil, then reduce heat to simmer, cover the pot and cook for about 30 minutes, stirring now and then. Add a little more water or stock, as needed.
Finally, add the cut zucchini to the pot. Cook, and stir on occasion, for another 15 minutes, or until beans and zucchini are tender. Adjust seasonings, if desired.
Serve as a side dish along with your favorite lamb and pilaf recipes.