We returned from our trip late on Monday night and while we enjoyed every minute of our time away, we were also very happy to be home. And as much as I appreciated leaving behind menu planning and food shopping for a bit of time, I was also very pleased to jump back in and start cooking.
I had the dish I am sharing with you on my mind the last few days of our trip, probably because we were with our daughter and this is one of her favorites. In fact, both of our girls love this simple dish that for us truly means home and family. It’s a dish that my mother used to make and which is common on Armenian tables, although our version is unique in that it doesn’t have any meat. Often the dish is prepared with ground lamb. If my memory serves me correctly, my grandmother made oven roasted lamb riblets to serve with it (if you love lamb, you need to try riblets!).
After traveling to countries where beef and pork are central to the cuisine, I thought my husband and I needed a break from heavy food and a meal that would bring us back to center. My husband loves these beans as much as our girls do. We eat them throughout the year and when I prepare a Thanksgiving meal, they are always on the menu.
A pot of green beans. Could anything be simpler? Easy to prepare, their flavor improves after a night in the fridge so they are a great make ahead dish and are delicious at room temperature or even cold. My recipe uses crushed tomatoes, but you can add some diced tomatoes in if you want more texture. The recipe is very flexible and you can make it your own. We like to pair them with Easy Roast Chicken and Armenian Rice Pilaf but I served them with bulgur wheat pilaf instead this week. Oh, and the pronounciation is fa-soo-ya. Enjoy.