Braised Green Beans (Taze Fasulye)

Braised Green Beans (Taze Fasulye)

Tender green beans simmer slowly in tomato and olive oil until silky and richly flavored.

Total 1 hr Makes 4 servings Calories 185/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover

This Turkish braise cooks fresh green beans low and slow in olive oil, tomatoes, and onion until they turn deeply tender and savory. Served warm or at room temperature, it's a staple summer vegetable dish that pairs well with crusty bread or alongside grilled meats.

Ingredients

  • 1 1/2 pounds fresh green beans, trimmed and cut into 2-inch pieces
  • 1/3 cup olive oil
  • 1 onion, thinly sliced
  • 3 cloves garlic, minced
  • 2 medium tomatoes, diced
  • 2 tablespoons tomato paste
  • 1 cup water
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons fresh lemon juice

Method

  1. Heat the olive oil in a 9-inch skillet over medium heat. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.

  2. Add the garlic and cook, stirring, until fragrant, about 30 seconds.

  3. Stir in the diced tomatoes and tomato paste, and cook until the tomatoes begin to break down, about 5 minutes.

  4. Add the green beans, water, sugar, salt, and pepper. Stir to combine, making sure the liquid mostly covers the beans.

  5. Bring to a simmer, then reduce heat to low, cover, and cook until the beans are very tender and the sauce has thickened, 35 to 40 minutes, stirring occasionally.

  6. Remove from heat and stir in the lemon juice. Taste and adjust salt and pepper as needed.

  7. Serve warm or at room temperature, drizzled with any remaining oil from the pan.

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    Braised Green Beans (Taze Fasulye)

    This Turkish braise cooks fresh green beans low and slow in olive oil, tomatoes, and onion until they turn deeply tender and savory. Served warm or at room temperature, it's a staple summer vegetable dish that pairs well with crusty bread or alongside grilled meats.

    1 hr 4 servings 185 cal

    Ingredients

    • 1 1/2 pounds fresh green beans, trimmed and cut into 2-inch pieces
    • 1/3 cup olive oil
    • 1 onion, thinly sliced
    • 3 cloves garlic, minced
    • 2 medium tomatoes, diced
    • 2 tablespoons tomato paste
    • 1 cup water
    • 1 teaspoon sugar
    • 1 teaspoon salt
    • 1/2 teaspoon black pepper
    • 2 tablespoons fresh lemon juice

    Method

    1. 1

      Heat the olive oil in a 9-inch skillet over medium heat. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.

    2. 2

      Add the garlic and cook, stirring, until fragrant, about 30 seconds.

    3. 3

      Stir in the diced tomatoes and tomato paste, and cook until the tomatoes begin to break down, about 5 minutes.

    4. 4

      Add the green beans, water, sugar, salt, and pepper. Stir to combine, making sure the liquid mostly covers the beans.

    5. 5

      Bring to a simmer, then reduce heat to low, cover, and cook until the beans are very tender and the sauce has thickened, 35 to 40 minutes, stirring occasionally.

    6. 6

      Remove from heat and stir in the lemon juice. Taste and adjust salt and pepper as needed.

    7. 7

      Serve warm or at room temperature, drizzled with any remaining oil from the pan.