Magic in the Kitchen: Fassoolia B’zait

A light but filling dish that can be eaten hot or cold, as a salad or with bread, mornings, afternoons or evenings, fassoolia b’zait (green beans in olive oil) is a simple dish that is both easy and quick to prepare. For this recipe, the number of people you’re planning on serving will dictate the amount of beans you’ll need to use, and you can double the below ingredients for larger groups.


½ - ¾ cup of olive oil
2 large chopped onions
½ kilogram of fresh green beans broken into 2.5cm pieces
2 peeled and chopped large red tomatoes
2-3 cloves of chopped garlic
¼ - ½ cup of water
1 teaspoon salt
½ - 1 teaspoon ground black pepper.


• Lightly brown the onions in oil using a frying pan over medium heat until they turn transparent.
• Add the green beans and turn the heat down. Cook the beans until they are coated in oil, then cover the pot and cook until the beans change color.
• To prepare the tomatoes, cover them with boiling water for a few minutes before peeling and chopping them into pieces. Once done, add the tomatoes and garlic to the beans. 
• If you’re using a pressure cooker, add ¼ cup of water to the bean mix and cook under pressure for 12-15 minutes. If you’re using a regular pot, add ½ cup of water and cook over medium heat for around 20 minutes. 
• Once the beans become tender, add the salt and pepper based on your taste and serve. Note that there should be a small amount of sauce left in the pot; if there isn’t, then you might need to add a bit more water before mixing well and serving.