Turkish Style Braised Green Beans Recipe
If there’s one vegetable dish I was forced to choose to eat every day for the rest of my life, these Turkish-style braised green beans would be it.
Traditional Turkish Food
This Turkish green beans recipe is from a category of traditional Turkish dishes called zeytinyağli dishes. Meaning literally “with olive oil”, zeytinyağli dishes are served cold or at room temperature. They are great for a light lunch, first course, or side dish. The “large” amount of olive oil in this recipe is completely intentional. The greens beans are best served with hunks of crusty bread for dipping in the luxurious sauce created by tomato and olive oil. The recipe is traditionally made with Romano green beans, which are a large, flat green bean, but I have found that they are not always readily available. Regular blue lake green beans work just as well.
Eating New Foods
The other eaters in my household were at first weird-ed out by eating green beans served cold or at room temperature. It can take getting used to. To serve at room temperature, take the beans out of the fridge around 30 minutes before you plan on serving. I like a dollop of plain yogurt on top of the green beans. Ideally, make this dish the day before or a few hours before you want to eat it, as it definitely gets better the next day.
Turkish Style Braised Green Beans RecipePrint Pin Rate
- ½ large onion, peeled
- 1 carrot, scrubbed or peeled
- 1 pound green beans, topped and tailed
- 1 medium-sized tomato
- 1 Tablespoon tomato paste
- 2 Tablespoons plus ⅓ cup extra virgin olive oil
- ½ cup water
- ½ teaspoon sugar
- ½ fine sea salt
- Cut onion into half moons. Cut carrot in half lengthwise, then across into slices. Cut green beans into 2-inch pieces. Dice tomato.
- In a medium size skillet with a lid, over medium heat, heat 2 Tablespoons olive oil. When hot, add onion a cook for 3 minutes. You don’t want any browning, so turn heat down if onions start to brown.
- Add carrot and cook for 4 minutes. Add green beans, tomatoes, and tomato paste, and cook 3 minutes, stirring. Add ⅓ cup olive oil, water, sugar, salt, and bring to a boil.
- Turn down the heat so that the mixture simmers, and cover with lid. Simmer covered for 35 minutes. Check liquid level periodically, and add more water if ingredients are sticking.
- By the end of cooking there should not be much water left, but a nice olive oil/tomato sauce. Taste and adjust seasoning for salt. Let cool, or put in refrigerator to cool off. Beans will last 3 days in the refrigerator. Serve cold or at room temperature, with crusty bread.
- This dish tastes better the next day.