Turkish · Lunch · Dinner
Turkish Green Beans Braised in Olive Oil and Tomato
Zeytinyağlı taze fasulye
Tender flat green beans gently stewed with sweet onion, ripe tomato and a lighter pour of olive oil until silky and rich. Served at room temperature in classic Turkish style, it makes a simple, satisfying plant-based meal or side.
- Prep
- 20 min
- Cook
- 50 min
- Total
- 70 min
- Serves
- 4
Calories come from: Carbs 41% · Fat 50% · Protein 9%
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Ingredients
For 4 servings- 600 gFresh green beans (flat or runner)
- 3 tbsp40 gExtra virgin olive oil
- 1 large150 gOnion
- 2 cloves6 gGarlic
- 2 medium300 gRipe tomatoes
- 1 tbsp16 gTomato paste
- 1 tspSugar
- 1 tsp6 gSalt
- 1/2 cup120 gWater
- 1/2 lemon40 gLemon wedges, to serve (optional)
Steps
- 1
Rinse the green beans, snap off the ends and pull away any strings.
- 2
Cut the beans into 4-5 cm pieces; if using wide flat beans, slice them in half lengthwise first.
- 3
Peel and thinly slice the onion into half-moons, and thinly slice the garlic.
- 4
Halve the tomatoes and grate the cut sides on a box grater into a bowl, discarding the skins.
- 5
Warm the olive oil in a wide, heavy pot over medium heat.
- 6
Add the onion and cook for about 6 minutes, stirring now and then, until soft and translucent.
- 7
Stir in the garlic and cook for 1 minute.
- 8
Add the tomato paste and stir for 1 minute until fragrant.
- 9
Add the green beans and toss them in the onion mixture for 2 minutes.
- 10
Pour in the grated tomato, then add the sugar, salt and water and stir well.
- 11
Bring to a gentle boil, cover with a lid and turn the heat to low.
- 12
Simmer for 35-40 minutes, stirring once or twice, until the beans are very tender and the sauce has thickened; add a splash more water if it looks dry.
- 13
Turn off the heat and leave the pot covered to cool slightly.
- 14
Serve warm or at room temperature, with lemon wedges for squeezing over if you like.
Swaps, storage and make-ahead
Swaps
- Use frozen flat green beans instead of fresh, adding them straight from frozen and checking tenderness a little earlier.
- Replace the two fresh tomatoes with about 1 cup of canned crushed tomatoes when good ripe tomatoes are out of season.
- Leave out the sugar if your tomatoes are sweet, or add a pinch only after tasting at the end.
- Add one diced potato or carrot with the beans for a more filling dish, topping up with a splash more water if needed.
Storage
Cool and refrigerate leftovers in a covered container within 2 hours and eat within 3 to 4 days. Serve cold or at room temperature after taking it out of the fridge, or reheat until steaming hot; freezing is not recommended as the beans turn soft and watery.
Make ahead
This dish tastes even better made a day ahead, so cook it fully, chill it, and serve at room temperature or reheated. You can also trim and cut the beans and grate the tomatoes up to a day ahead and keep them covered in the fridge.
Nutrition values are for the recipe as written.
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Allergens and nutrition
No major allergens in the ingredients.
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (311 g) | Per 100 g | |
|---|---|---|
| Calories | 173 kcal | 56 kcal |
| Protein | 4.1 g | 1.3 g |
| Carbohydrates | 19.1 g | 6.1 g |
| of which sugars | 10 g | 3.2 g |
| Fiber | 5.8 g | 1.9 g |
| Fat | 10.5 g | 3.4 g |
| of which saturated | 1.5 g | 0.5 g |
| Sodium | 600 mg | 193 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
