Taze fasulye is the Turkish term for (broad and flat) green beans as well as dishes made with them in a tomato sauce. The zeytinyağlı, i.e. with olive oil, variant is a summer classic popular all over Türkiye. It is simple to make, healthy and inexpensive, is eaten lukewarm or cold as a meze or salad, and keeps well for a few days in fridge. So, here is how I have made it!

Suitable for: zeytinyağlı taze fasulye are vegetarian, vegan, halal and kosher.  They contain none of the following: glutene, eggs, lactose, nuts, soy, shellfish.

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⌚ Ca. 30 min + cooling time

Ingredients 🛒 (for 2 main courses or 4 salads/meze)

Ca. 75 ml olive oil, 1 onion, 2 garlic cloves, 1-2 ripe tomatoes, 350-400 g flat green beans, ca. 200 ml hot vegetable stock (or water), 1/2-1 tsp salt, 1 pinch of sugar, to taste pul biber (Turkish chili flakes, medium hot)

How to 🍳

Peel and finely chop the onion and garlic cloves, clean and halve the beans. Heat enough olive oil, ca. 50 ml, to cover the bottom of your pan well then fry the onions until golden. Add the beans, stir, fry for a minute or two.

Peel and grate the tomato(es). Add to the beans, stir, add vegatable stock just enough to cover the beans, stir again. Add salt and sugar and pul biber.

Reduce the hest to love, cover. Cook until the beans are soften, occasionally stirring, for ca. 15-20 minutes.

Leave covered to cool. Serve at room temperature or cooled, sprinkled with additional olive oil. That’s it!