Turkish Green Beans (Zeytinyağlı Fasulye)
User Reviews
5.0
12 reviews
Excellent
Turkish Green Beans (Zeytinyağlı Fasulye)
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This simple and simply delicious Turkish style vegan dish makes excellent use of both tomato and green beans. A light, bright and colourful side dish or mezze plate. Learn how to make it at home with my easy to follow recipe.
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Ingredients
- 1.1 lb green beans (500g) (trimmed)
- 2 tbsp olive oil
- ½ onion (finely diced)
- 3 garlic cloves (peeled and finely chopped)
- 1 tsp cumin powder
- 1 tsp paprika (hot or mild)
- ½ tsp Aleppo pepper (or mild chilli flakes)
- ½ tsp salt
- 1 tsp white wine vinegar
- ½ cup tomato polpa (crushed tomatoes or passata)
- freshly ground black pepper
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Instructions
- In a large deep sauté pan, heat about 1 litre of water until boiling. Add the beans and cook for 4-5 minutes until tender. Drain and plunge into cold water for 30 seconds. Drain again and set aside.
- Return the sauté pan to a moderate heat and add the oil. When just hot, add the onion and fry for 3-4 minutes until soft and golden. Add the garlic and fry for 1 minute before adding the cumin, paprika, Aleppo pepper, salt and pepper. Let this fry for 10-20 seconds before pouring in the tomato and about 1 cup of water.
- Simmer the sauce gently for 10 minutes, adding a little water if it dries up too much (it should be thick in consistency, so don't add too much water). After cooking, remove from the heat and return the beans to the pan. Add the vinegar and stir well to coat all the beans. Cover the pan and leave to cool completely (to room temperature).
- Serve at room temperature alongside other Turkish or Mediterranean delights as a side or mezze dish.
Notes
- Serve hot or at room temperature. In my opinion, this salad is better the day after you made it and at room temperature. Keep it in the fridge and remove about 1 hour before you want to serve.
- Fridge - it'll be good (covered or in an airtight container for 5-6 days)
- Freezer - This dish does freeze ok, but let it defrost naturally and don't cook from frozen. I would suggest up to 2 months in an airtight container or freezer bag.
- Fridge - it'll be good (covered or in an airtight container for 5-6 days)
- Freezer - This dish does freeze ok, but let it defrost naturally and don't cook from frozen. I would suggest up to 2 months in an airtight container or freezer bag.
Nutrition Information
Show Details
Calories
124kcal
(6%)
Carbohydrates
14g
(5%)
Protein
3g
(6%)
Fat
8g
(12%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Sodium
390mg
(16%)
Potassium
431mg
(12%)
Fiber
5g
(20%)
Sugar
6g
(12%)
Vitamin A
1258IU
(25%)
Vitamin C
23mg
(26%)
Calcium
79mg
(8%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4as a side dish
Amount Per Serving
Calories 124 kcal
% Daily Value*
| Calories | 124kcal | 6% |
| Carbohydrates | 14g | 5% |
| Protein | 3g | 6% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Sodium | 390mg | 16% |
| Potassium | 431mg | 9% |
| Fiber | 5g | 20% |
| Sugar | 6g | 12% |
| Vitamin A | 1258IU | 25% |
| Vitamin C | 23mg | 26% |
| Calcium | 79mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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