Turkish green beans in olive oil (zeytinyağlı taze fasulye) — ingredients and method
A light star of summer tables: fresh green beans slowly braised in olive oil with onion and tomato, in their own juices. Copy the ingredients to your room, tick off what's missing at the shop, and keep the steps open on your phone.
Serves 4 · 50 min
In short
Turkish green beans in olive oil for 4 take 500 g of fresh green beans, 1 onion, 2 garlic cloves, 2 tomatoes, 1 tablespoon of tomato paste and 5 tablespoons of olive oil, and are ready in about 50 minutes. Soften the onion in oil, then simmer the beans and tomatoes with 1 cup of hot water for 30–35 minutes until completely tender, and serve warm or cold with lemon.
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Ingredients
- Fresh green beans500 g
- Onion1 medium
- Garlic2 cloves
- Tomatoes2 medium
- Olive oil5 tbsp
- Tomato paste1 tbsp
- Sugar1 tsp
- Salt1 tsp
- Water1 cup, hot
- Lemon½, to serve
Method
Snap off both ends of the beans and pull away the string along the sides. Cut into 3–4 cm pieces, rinse well and drain.
Slice the onion into half-moons, finely chop the garlic and grate the tomatoes.
Heat the olive oil in a wide pot; soften the onion for 5 minutes, add the garlic for 30 seconds, then stir in the tomato paste for 1 more minute.
Add the beans, grated tomatoes, sugar and salt; stir for 2 minutes, then pour in the hot water.
Cover and simmer on low for 30–35 minutes. The beans must be completely tender; undercooked beans are tough and hard to digest. Shake the pot now and then rather than stirring.
Take off the heat and let them cool in the covered pot. Serve warm or cold with a squeeze of lemon, and yogurt on the side if you like.
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Frequently asked questions
Why does the green colour disappear from the beans?
Long cooking and the acidity of the tomato fade the chlorophyll, so an olive-green or brownish colour is normal in braised beans. For brighter beans you can blanch them briefly first, though the flavour still comes from slow cooking.
Can I use frozen green beans?
Yes. Add frozen beans straight to the pot without thawing; the time usually drops to around 25–30 minutes, so check that they're fully tender.
How long do the beans keep?
They keep 3–4 days in a covered container in the fridge; don't leave them out for more than 2 hours. Since they're eaten cold or lukewarm, you can serve them straight from the fridge after a short rest.
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