Mediterranean Green Beans (Taze Fasulye)
User Reviews
5
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Prep Time
10 mins
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Cook Time
1 hr 10 mins
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Total Time
1 hr 20 mins
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Servings
4 people
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Calories
148 kcal
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Course
Side Dish, Main Course, Appetizer
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Cuisine
Mediterranean, Turkish
Mediterranean Green Beans (Taze Fasulye)
Description
In this Mediterranean Green Beans recipe, fresh green beans are simmered slowly in a mixture of olive oil, onions, garlic, and a vibrant tomato base made from either fresh grated tomatoes or tomato paste. The cooking process is gentle and prolonged, allowing the beans to soften thoroughly and absorb the flavors of the aromatic onion and garlic softened in olive oil. The addition of salt, sugar, and black pepper balances the acidity of the tomatoes, creating a harmonious and comforting vegetable stew.
The texture is tender but not mushy, with the tomatoes forming a thick sauce that clings to the beans. The use of olive oil enriches the dish, adding a fruity note and smooth mouthfeel. This dish reflects Mediterranean home cooking, emphasizing fresh, seasonal produce treated with care and simple seasoning.
Taze Fasulye is typically served as a side dish alongside grilled or roasted meats or as part of a larger mezze spread. It can be enjoyed warm or at room temperature. Leftovers keep well refrigerated and can be reheated gently or served cold. The recipe notes that fresh runner beans yield the best texture, and tomatoes with high juice content enhance flavor, but other types of green beans are acceptable.
The dish also stores well, remaining enjoyable up to 5 days refrigerated, and can be frozen for up to 3 months. Cooking time may vary depending on bean freshness and type, so adjust simmering duration accordingly.
Ingredients
- 2 tablespoon olive oil
- 1 large onion (finely chopped)
- 2 cloves garlic (finely chopped)
- 1 tablespoon tomato paste (optional, skip if you have red juicy summer tomatoes)
- 500 g tomato grated or blitzed using a food processor
- 500 g green beans (snap off the stem ends and cut in halves)
- ½ tablespoon salt
- 1 teaspoon sugar
- ½ teaspoon black pepper freshly ground
- ¼ cup vegetable stock optional, skip if you have juicy ripen tomatoes, or water
Instructions
- Snap off the stem ends of the beans and cut them in halves if using fine French beans.
- If you use a wider variety such as Romano beans or Pantheon beans, split them in half lengthways after snapping the stems off then cut them into 2-3 pieces.
- Place a Dutch oven or heavy-based pan on low heat, add olive oil and gently cook the onions along with the garlic until soft and translucent.
- Add the tomato paste (optional) and cook for a minute before adding the tomatoes.
- Turn the heat up to medium then add the beans, salt, sugar, freshly ground black pepper, and water (if using).
- Bring the pan to a boil, lower the heat and gently simmer for an hour or until the beans are soft.
- Leave it to cool down for at least 15-20 minutes before serving.
Notes
- Use fresh, young runner beans for best texture, but other fresh green beans also work well.
- Red, juicy summer tomatoes enhance flavor; tomato paste is optional if fresh tomatoes are used.
- Simmer beans gently until tender; cooking time varies by bean variety and freshness.
- Store leftovers refrigerated up to 5 days or freeze for up to 3 months.
- This dish can be prepared up to 3 days in advance and served at room temperature.
- One portion contains approximately 148 kcal.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 148 kcal
% Daily Value*
| Calories | 148kcal | 7% |
| Carbohydrates | 19g | 6% |
| Protein | 4g | 8% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Sodium | 920mg | 38% |
| Potassium | 662mg | 14% |
| Fiber | 6g | 24% |
| Sugar | 10g | 20% |
| Vitamin A | 1966IU | 39% |
| Vitamin C | 36mg | 40% |
| Calcium | 73mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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