Turkish Olive Oil-Braised Green Beans (Zeytinyağlı Taze Fasulye)
Savor the essence of Mediterranean cuisine with this classic Turkish dish, Zeytinyağlı Taze Fasulye. Perfectly braised green beans, infused with the rich flavors of olive oil, tomatoes, and aromatic herbs, create a delightful side that's not only delicious but also packed with nutrients.
Equipment
- Large pan with lid
- Cutting board
- Knife
- Measuring cups and spoons
Ingredients
- 1 lb fresh green beans, ends trimmed
- 1/4 cup extra virgin olive oil
- 1 medium onion, thinly sliced
- 2 cloves garlic, minced
- 2 medium tomatoes, diced (or 1 cup canned diced tomatoes)
- 1 tbsp tomato paste
- 1 tsp sugar
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup water
- 2 tbsp lemon juice
- 1/4 cup chopped fresh parsley for garnish
Instructions
- Begin by heating the olive oil in a large pan over medium heat. Add the sliced onions and sauté until they become translucent and soft, about 5 minutes.
- Introduce the minced garlic to the pan and continue to sauté for another 2 minutes, ensuring the aroma is released but not allowing the garlic to brown.
- Incorporate the diced tomatoes and tomato paste to the mixture, stirring to combine. Cook for a further 5 minutes, until the tomatoes soften and begin to meld with the onions and garlic.
- Sprinkle in the sugar, salt, and black pepper, distributing them evenly throughout the mixture.
- Gently place the green beans into the pan, folding them into the tomato mixture to ensure they are well coated with the flavors.
- Pour in the water and bring the mixture to a simmer. Once simmering, reduce the heat to low, cover the pan with a lid, and allow the green beans to braise gently for about 35-40 minutes, or until they are tender to your liking.
- Once the green beans are tender, remove the lid and stir in the lemon juice, adjusting the seasoning if necessary.
- Serve the braised green beans warm, garnished with chopped fresh parsley.
Notes
For a variation, you can add small cubes of potatoes or carrots for added texture and flavor.
If fresh tomatoes aren't in season, canned diced tomatoes are a good substitute.
This dish can be served as a standalone vegetarian main course or as an accompaniment to grilled meats or fish.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and can be enjoyed cold as a refreshing salad.