Enjoy this classic, yet simple Turkish stewed green beans recipe that’s packed with flavour. It’s the perfect companion with a side of rice or bread served as a main warm or on its own as a cold side dish.
- ¼ cup / 60ml olive oil
- 1 large onion, finely diced
- 500g / 1.1 pounds fresh green beans, trim top and bottom
- 1 can / 400g diced tomatoes (or 3 large fresh tomatoes, diced)
- 1 tablespoon tomato paste
- 2 cloves garlic, chopped
- 1 teaspoon sugar* (optional)
- ½ – 1 teaspoon salt, to taste
- 2 – 3 tablespoons lemon juice, (optional)
- Pepper, to taste
- Fresh parsley, (optional as garnish)
- Heat the olive oil in a heavy-bottomed pot on medium-high heat and add in the onion. Saute until lightly brown.
- Add in the beans and cook until they slightly change colour. This will take approximately 8-10 minutes, stirring occasionally.
- Reduce heat to medium, adding in the tomatoes, tomato paste, garlic (and sugar if using), and cook for a further 10 minutes.
- Add in 1 cup / 250ml boiled water, salt and stir well to combine.
- Cover the pot and cook on low-medium heat until the beans are soft. You may need to add more water as it keeps cooking. Check on it and stir every 8-10 minutes. This should take 40-45 minutes.
- Finish off with lemon juice, freshly cracked pepper and parsley.
- Serve hot with rice, potatoes or bread or as a side dish cold.
Sugar: If in the US, make sure that it’s organic as otherwise, it’s not vegan. They use bone char to process it.
This recipe was originally posted in January 2016, and updated in September 2021.
- Diet: Vegan