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Lisa’s Fasulia
Cousin Lisa's Fasulia

Lisa serves this with pilaf and a yogurt-dressed salad. Must be nice living in her house!

Lisa Marashian’s Weeknight Fasulia

Lisa Marashian’s Weeknight Fasulia



8 servings

Prep time:


Cook time:


Total time:



2   lbs of green beans, ends trimmed and cut into 1-inch pieces
1   lb ground meat (beef, lamb or turkey)
1   large white or yellow onion, diced
½   lb. mushrooms, sliced (optional)
3   oz. tomato paste, diluted in 2 cups of water
1   15-oz can of diced tomatoes
2-3   garlic cloves, minced
1.5   tsp salt, or to taste
1   tsp pepper, or to taste
1   tsp dried basil
1   tsp dried oregano
2   tsp olive oil (optional)



1. In a large pot or dutch oven, brown the meat in a pan with the olive oil (if needed).
2. Use a slotted skimmer spoon to transfer the meat onto a plate while retaining any rendered oil in the pan.
3. Add the onions and additional olive oil (if needed) to the pan and sauté until soft and translucent.
4. Add the meat back to the pan along with the garlic, salt, pepper, basil, and oregano, and stir well to incorporate.
5. Add the green beans, mushrooms (if using), diced tomatoes and diluted tomato paste and stir to incorporate.
6. Bring the mixture to a boil and reduce the heat.
7. Simmer for 40 minutes to allow the green beans to cook before serving.
8. Serve with a side of bulghur pilaf for a healthy and complete meal.


1. For a more complete meal, add ground turkey to this dish. Brown it first, and season with salt, pepper and garlic powder, to taste. Remove it once browned, then add it back when adding the tomatoes.