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Recipe: Armenian Green Beans

By Jeanine Calabria

Jeanine has adapted the recipe and loves to serve it as a side dish, especially with grilled lamb chops.

Armenian Green Beans


  • 1 ½ -2 lbs green beans, cleaned and snapped into 1” pieces
  • 2-3 medium ripe tomatoes (use canned if you don’t have fresh ones, one small can should do)
  • 1 medium onion, finely sliced
  • 2 tbs red pepper paste, or Harissa)
  • 3-4 garlic cloves, whole or minced
  • ⅓ tsp ground black pepper
  • ⅓ tsp cumin
  • ½ tsp turmeric
  • ¼ tsp cayenne
  • Salt to taste
  • Fresh herbs: parsley, dill, cilantro a tbs each
  • 1/4 cup crumbled feta (goat cheese)


  1. Steam the green beans in just enough water to cover the beans in a medium sauce pan until tender (10 minutes)
  2. While the green beans steam, saute the onions until translucent then add the garlic for one minute.
  3. Add the tomatoes and spices to and simmer for 5 minutes.
  4. When the green beans are tender, add the green beans to the sauce and 1/2 cup of their cooking liquid. Cover and simmer for an additional 5 – 10 minutes.
  5. Sprinkle fresh herbs on the top and crumbled feta cheese and serve.