Turkish Green Beans in Olive Oil with Tomatoes and Onions
Zeytinyağlı Fasulye
These tender green beans simmer in a rich tomato and olive oil sauce, creating a silky, aromatic dish with sweet caramelized onions. The beans absorb the Mediterranean flavors while maintaining their vibrant green color and slight bite. This healthy, comforting dish makes an excellent light dinner or elegant side dish that showcases the beauty of simple Turkish cooking.
Ingredients
Instructions
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Prepare the vegetables
Trim the ends of green beans and cut into 5cm pieces. Dice the onion into 1cm pieces. Grate the tomatoes on a coarse grater, discarding the skins. Mince the garlic cloves finely. Chop the dill roughly, saving some for garnish. Do not rush this step as even cutting ensures uniform cooking.
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Cook the onions
Heat olive oil in a large heavy-bottomed pan over medium heat for 2 minutes. Add the diced onion and cook for 8-10 minutes, stirring occasionally, until soft and golden but not browned. The onions should smell sweet and look translucent. Do not increase heat or they will burn.
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Add aromatics
Add minced garlic to the pan and cook over medium heat for 1 minute until fragrant. Stir in tomato paste and cook for 2 minutes until it darkens slightly and releases its aroma. The paste should sizzle gently but not burn. Do not let the garlic brown as it will taste bitter.
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Add tomatoes
Add the grated tomatoes, sugar, and salt to the pan. Cook over medium heat for 5-7 minutes, stirring occasionally, until the tomatoes break down and the liquid reduces by half. The mixture should be thick and jammy. Do not cook on high heat or the tomatoes will splatter.
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Cook the beans
Add the green beans to the pan and stir to coat with the tomato mixture. Cook over medium heat for 3-4 minutes until the beans are bright green and slightly softened. They should still have some bite at this stage. Do not overcook or they will become mushy.
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Simmer until tender
Add water and half the chopped dill to the pan. Reduce heat to low, cover, and simmer for 25-30 minutes until beans are very tender but still hold their shape. Check every 10 minutes and add more water if needed. The sauce should be thick but not dry. Do not boil vigorously or the beans will break apart.
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Final seasoning
Remove from heat and stir in remaining dill. Taste and adjust salt if needed. Let cool to room temperature for 15-20 minutes - the flavors will develop and the oil will settle beautifully. The dish should taste balanced with no single flavor dominating. Do not serve piping hot as the flavors need time to meld.
Tips
Cooking Tips
Use a heavy-bottomed pan to prevent burning and ensure even heat distribution. The key is low, slow cooking - rushing will result in unevenly cooked beans and burnt aromatics.
Alternatives
If fresh tomatoes aren't available, substitute with 400g canned diced tomatoes, but reduce the initial cooking time. You can replace dill with fresh parsley for a different but equally authentic flavor.
Serving & Storage
Serve at room temperature with crusty bread and a dollop of yogurt. The dish keeps in the refrigerator for 3-4 days and actually tastes better the next day. Always bring to room temperature before serving.
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