Zeytinyağlı taze fasulye – green beans braised in olive oil with tomatoes Recipe
Zeytinyağlı taze fasulye is tender green beans braised in olive oil with tomatoes and onion. In Turkey it’s often served cold as a meze or light dish on hot days, when nobody feels like eating heavy meat. The flavor is reminiscent of summer sautéed vegetables, but thanks to plenty of olive oil and long, gentle cooking, the beans become exceptionally soft and aromatic.
This classic Turkish olive-oil dish showcases how simple ingredients – green beans, tomatoes, onion and good olive oil – can transform into something deeply flavorful through slow, gentle braising. Served at room temperature, it’s refreshing yet satisfying, perfect for hot days and for mezze spreads.
Chef's tips
Use the best-quality olive oil you can, because its flavor really defines the dish. Don’t rush the cooking – the beans should be very soft, almost silky. Shake the pot instead of stirring to keep the beans intact. If your tomatoes are not very sweet, don’t skip the sugar; it balances the acidity and brings out the tomato flavor.
How to serve
Serve in shallow bowls, spooning plenty of sauce over the beans. Offer crusty bread or flatbread to mop up the juices. For a light meal, pair with plain rice or bulgur and a simple yogurt or cucumber salad. As part of a mezze table, serve alongside hummus, olives and fresh salads.
Ingredients
- green beans - 500 g
- onion - 1 large piece
- tomatoes - 3 pieces
- garlic - 2 cloves
- olive oil - 5 tablespoons
- sugar - 0.5 teaspoons
- salt - 1 teaspoon
- black pepper - 0.25 teaspoons
- water - 150 ml
- lemon - 0.5 pieces
- dill chopped - 2 tablespoons
Preparation
- Wash the green beans, trim the ends and cut longer pods in half so all pieces are a similar length.
- Slice the onion into thin half-moons. Finely chop the garlic. Scald the tomatoes with boiling water, peel them (if you like) and cut into cubes.
- In a wide pot or deep pan, heat the olive oil over medium heat. Add the onion and sauté for 5–7 minutes, until softened and slightly translucent but not browned.
- Add the garlic and cook for 1 more minute, stirring. Then add the tomatoes, sugar, salt and pepper. Cook for about 5 minutes, until the tomatoes start to break down and form a sauce.
- Add the green beans to the sauce and toss so they are well coated. Pour in the water, cover the pot with a lid and cook on low heat for 25–30 minutes, until the beans are very tender. Every few minutes gently shake the pot instead of stirring with a spoon so the beans don’t break.
- Towards the end of cooking, check that there is still some sauce in the pot – it should be thick but not completely evaporated. If needed, add a splash of water or cook uncovered for a short while to thicken the sauce.
- Remove the pot from the heat, drizzle the beans with lemon juice and sprinkle with chopped dill. Leave to cool completely – in Turkey this dish is often served at room temperature or slightly chilled.
Storage
Przechowuj w szklanym lub plastikowym pojemniku, zalaną sosem i oliwą. Najlepiej smakuje następnego dnia, gdy smaki się przegryzą. Nie zamrażaj, bo fasolka po rozmrożeniu będzie wodnista.
