This Turkish stewed green beans recipe is super easy to prepare. It’s full of flavourful and very nourishing. A one-pot vegetable meal that the whole family will enjoy!
I’ve always loved Turkish food. Mainly the vegetarian dishes like Turkish pizza with potato, mushrooms, or spinach and cheese, Kabak (zucchini puffs), dips, falafels, stews, and my husband Michael used to love their chicken skewers before becoming vegan.
The other dish that I’ve always enjoyed is the Turkish green beans stew called Taze Fasulye. It’s excellent with boiled potatoes, bread, rice or on its own (I share more about this later in the post).
I’ve always been a fan of simple, hearty, tasty dishes—especially traditional dishes from different cultures.
A dish like these stewed Turkish green beans that’s so simple can have so much depth of flavour. I hope you enjoy the simplicity of this meal!
Tips on how to make the best Turkish stewed green beans
Even though this dish is straightforward to make, there are some great tips and suggestions to get the best results:
- You can use flat green beans (aka Romano beans, Italian green beans), string beans (aka snap beans), or Filet beans (aka French beans, Haricots Verts beans).
- If you use flat beans, try and use the smaller, younger ones as the larger ones that have the developed beans inside will not work too well for this recipe. If that’s all you have access to, you may need to cook them for longer to soften them.
- It’s ideal to use fresh beans, however, if frozen is all you have access to, you can use that instead.
- This dish can be served warm or cold. It’s typically served as a main when warm, and a side when cold.
- I’ve seen that you can make this dish in a pressure cooker by adding all the ingredients in and cooking for 20 minutes. I don’t have a pressure cooker to test it out, but if you want to give it a go, please let me know how it turns out!
- I like the beans in this dish slightly overcooked and super soft. If you prefer them to have a firmer texture, cook them for around 5-10 minutes less. This will also vary depending on the age of the beans and the variety you use.
- The ingredients that are used in this traditional dish can vary from family to family. I’ve seen the addition of cinnamon, allspice and nutmeg. If you like the sound of those spices in the dish, give it a try!
- Like it hot? Add some chillies or cayenne pepper to the dish.
What to serve with Turkish green beans
I love how vegetables can easily be a main dish. Here are a few suggestions of what to serve alongside these beans:
- Sourdough bread (or handmade bread of choice)
- White or brown rice
Other vegetables you can add to this dish
- Eggplants (aubergines)
- Red bell peppers
- Zucchinis (courgettes)
- Peas (fresh or frozen)
If cooking with any of these vegetables, please add them at the right time to the dish.
For the potatoes, eggplant, and red bell peppers, add them at the same time as the green beans.
If adding the zucchini or peas, they should be added around 15 minutes into the green beans cooking time.
Braised green beans in a tomato sauce with all the flavour
Don’t be fooled into thinking that the simplicity of this dish means there’s not enough flavour. Trust me, with this handful of ingredients and the proper preparation, you can make a fantastic meal.
Even though I’ve suggested many accompanying carbs and other vegetables to go with this dish, the beans are great also on their own.
Can the green beans be frozen?
They make the perfect leftover meal and freeze well. If you plan to freeze them, I suggest not cooking them until they are super soft, like mine.
When you’re ready to eat them, thaw them out on the counter for a few hours or overnight in your refrigerator. Add them to the pot and gently simmer them until they’re warmed up.
Alternatively, you can do this in your microwave.
Just keep in mind that they will be softer and have a more watery texture when thawed out.
Other recipes you’ll love:
- Vegan Cabbage Rolls in Tomato Sauce
- Rustic Eggplant Patties in Tomato Sauce
- Vegan Falafel Wrap
- Turkish-Style Shredded Tofu Wraps
- Dalmatian-Style Stuffed Artichokes
- Gluten-Free Tabbouleh with Quinoa and Pomegranate
- Turkish Pea Stew