Fassoulia, also known as Lupia in Armenian households, is a simple yet deeply flavorful dish of braised green beans simmered in crushed tomatoes, sweet peppers, and fresh herbs.
A common side dish on many Armenian and Middle Eastern tables, Fassoulia brings together everyday ingredients in a comforting, aromatic stew that pairs beautifully with rice, bread, or grilled meats.
This vegetable medley is traditionally served warm or at room temperature and can be made with either fresh or frozen green beans, making it a flexible staple year-round.
Some Armenian families even add tender chunks of lamb or beef to transform this side dish into a hearty main.
Whether you’re looking to explore traditional Armenian vegetable dishes or just want an easy green bean stew to round out your table, this Fassoulia recipe offers both nutrition and nostalgia in every bite.
⦁ 10 oz package French-cut green beans (fresh or frozen)
⦁ 1 small onion, chopped
⦁ ½ green bell pepper, chopped
⦁ ¼ cup fresh parsley, chopped
⦁ 2 tablespoons butter
⦁ 1 (15 oz) can crushed tomatoes
⦁ ½ cup water
⦁ ½ teaspoon dried mint
⦁ Salt and pepper to taste
1. Blanch the Green Beans
Lightly cook the string beans in boiling water (90–100°C) for 3–4 minutes if fresh. If frozen, thaw and drain. Set aside.
2. Sauté the Aromatics
In a large skillet or saucepan, melt the butter. Add chopped onion, green pepper, and parsley, and sauté over medium heat (160–175°C / 320–350°F) until softened and fragrant (about 5–7 minutes).
3. Add Tomatoes and Beans
Stir in the crushed tomatoes, water, dried mint, and partially cooked beans. Mix to combine.
4. Simmer
Reduce heat to low (90–100°C / 195–210°F) and simmer uncovered for about 15–20 minutes, allowing the flavors to meld and the sauce to thicken slightly.
5. Season and Serve
Add salt and black pepper to taste. Serve warm as a side dish or at room temperature with crusty bread or pilaf.
🛒 Choosing Ingredients
✔ Green Beans – Use fresh string or flat green beans for authentic texture. Frozen beans are a year-round convenience; avoid canned, which can be too soft.
✔ Crushed Tomatoes – Opt for high-quality canned or homemade crushed tomatoes. Fresh stewed tomatoes can be used in summer for a more traditional version.
✔ Onions & Peppers – Choose yellow onions for sweetness and green bell peppers for a hint of bitterness that balances the tomato sauce.
✔ Butter or Oil – Use butter for richness and flavor, or olive oil for a lighter, vegan version (often used during Lent).
✔ Dried Mint – A classic Armenian touch. Adds brightness and a slightly herbal note. Use fresh mint sparingly if substituting.
✔ Optional Add-ins – Add cubed lamb or beef for a protein-rich variation. Some households also include garlic or a dash of paprika for depth.
👩🍳 Preparation Tips
✔ Thaw Properly – If using frozen green beans, thaw and pat dry before cooking to avoid watering down the sauce.
✔ Uniform Chop – Chop onions and peppers evenly to ensure consistent texture and flavor throughout.
✔ No Overcrowding – Use a wide pan so vegetables sauté evenly without steaming.
✔ Sauté Until Soft – Onions and peppers should be softened, not browned—aim for a translucent, tender texture.
✔ Balance Acidity – If your tomatoes are very acidic, add a pinch of sugar to mellow the sauce.
🔥 Cooking Techniques & Temperatures
✔ Blanching Beans – Boil (90–100°C) fresh green beans for 3–4 minutes just until bright green and slightly tender. Skip this step for frozen beans.
✔ Sautéing Aromatics – Cook onions, peppers, and parsley in melted butter over medium heat (160–175°C / 320–350°F) for 5–7 minutes until fragrant and soft.
✔ Simmering Stew – Once all ingredients are combined, simmer uncovered over low heat (90–100°C / 195–210°F) for 15–20 minutes until the sauce thickens slightly.
✔ Texture Check – Beans should remain intact but tender; sauce should be rich and spoonable, not watery.
🍽 Serving & Storage
✔ Serve Warm or Room Temp – Fassoulia is versatile: serve warm as a side or room temperature as part of a mezze spread.
✔ Best With – Pair with Armenian rice pilaf, lavash bread, or grilled meats like kebab or kufta.
✔ Make-Ahead Friendly – Flavors deepen after a few hours; can be made a day in advance and gently reheated.
✔ Storage – Store leftovers in an airtight container for up to 3 days in the fridge. Reheat gently on the stove or in the microwave.
✔ Freezer Friendly – Freeze in small portions for up to 2 months. Thaw overnight in the fridge and reheat before serving.