Turkish Green Beans in Olive Oil (Zeytinyağlı Taze Fasulye)

Look towards the country of Turkey when you need inspiration for a simple, refreshing, and delicious summer meal. Turkey’s location in Europe and Asia, between the Mediterranean, Aegean, and Black Seas, means most of the country experiences soaring temperatures in summer. Naturally, Turkish cuisine includes light, refreshing, and nourishing dishes, like these green beans in olive oil.

With green beans in a sauce with tomatoes, onions, and olive oil, this is a perfect makeahead dish to serve at room temperature or cold. It’s high in fiber and heart-healthy monounsaturated fats, low in carbohydrates, and free from gluten or dairy. 

Variations and Serving Suggestions

• Serve as a side dish alongside chicken, tuna, or yogurt and barley or whole-grain bread for a balanced meal. 
• For a high-protein main course, add cubes of skinless chicken to the olive oil, brown them, and remove them from the pan before adding the green beans to cook. Add the chicken back before cooking all of the ingredients together.
• For a plant-based boost of protein, add cooked chickpeas to the mixture to create a stew. 
• Add a side of Shepherd’s Salad with tomatoes and cucumber for a fresh meal with the best of summer produce. 
• Try topping with crumbled feta cheese and walnut pieces.
• Use frozen green beans if fresh green beans are not available. A 15-ounce can of tomatoes can swap for fresh tomatoes. 
• For additional flavor, serve with a wedge of lemon and fresh parsley.

Recipe for Turkish Green Beans in Olive Oil

Makes 4-6 servings

Ingredients: 

• 3 tablespoons of olive oil
• 1 medium yellow onion, finely chopped
• 2 medium ripe tomatoes, diced
• 1.5 lb (24 ounces) of fresh green beans, string or Italian, trimmed and cut into 2-inch pieces, or 24 ounces of frozen green beans
• Salt and pepper to taste
• ¼-½ cup of hot water, to cover the bottom of the pot
• Optional garnishes: Fresh parsley or mint, wedge of lemon

Instructions: 

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for 5-7 minutes until softened and translucent.
2. Stir in the tomatoes and cook for another 5 minutes, stirring occasionally. 
3. Add the green beans and salt and pepper to the pot. Stir gently to coat the green beans with the tomato mixture. Pour in hot water to cover the pot, and simmer the mixture for 40-50 minutes or until the green beans are well cooked and tender. Cooking time will be less if using frozen green beans. 
4. Remove from the heat and let the dish cool until it reaches room temperature before serving. Garnish if desired before serving. 

Nutrition information per serving (for 4 servings): 170 calories; 11 grams fat; 1.5 grams of saturated fat; 140 mg of sodium; 17 grams of carbohydrates; 8 grams of sugar; 5 grams of fiber; 4 grams of protein

‍