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Zeytinyağlı Fasulye

Serves 4 to 6 Entree vegetarian

Zeytinyağlı Fasulye

Zeytinyağlı Fasulye hails from the lush landscapes of the Aegean, where olive oil flows as freely as conversation. Traditionally, it's a dish that graces the table during long, leisurely lunches, shared among family and friends. It's a staple of the summer months, when the freshest green beans are abundant and the warmth invites communal meals.

The dish is a celebration of simplicity, with tender green beans luxuriating in a rich bath of olive oil, tomatoes, and onions. A hint of sugar balances the natural acidity, while salt and pepper bring depth. Each bite is a harmonious blend of soft textures and vibrant flavors, embodying the essence of Aegean home cooking.

Ingredients

  • 500 gfresh green beans
  • 2tomatoes
  • 1onion
  • 100 mlolive oil
  • 1 tspsugar
  • to tastefine sea salt and black pepper

Method

  1. Begin by washing and trimming 500 g of fresh green beans. Snap off the ends and, if they are large, cut them in half to ensure even cooking. Dice 2 tomatoes and finely chop 1 onion. These ingredients will form the base of your dish, so ensure they are prepared before you start cooking.
  2. In a large, heavy-bottomed pot, heat 100 ml of olive oil over medium heat. Add the chopped onion and cook gently, stirring occasionally, until the onion becomes translucent and soft, about 5 to 7 minutes. This slow cooking allows the onion to release its sweetness, which forms the flavor foundation of the dish.
  3. Add the prepared green beans to the pot, stirring them gently to coat with the olive oil and onion mixture. Add the diced tomatoes on top, along with 1 teaspoon of sugar. The sugar will balance the acidity of the tomatoes, enhancing their natural sweetness.
  4. Season the mixture with fine sea salt and black pepper to taste. Stir everything together gently, ensuring the beans are well mixed with the tomatoes and onions. Cover the pot with a lid and reduce the heat to low, allowing the ingredients to simmer slowly.
  5. Cook the mixture until the green beans are tender and have absorbed the flavors of the tomatoes and onions. This should take about 30 to 40 minutes, but rather than relying on time, check for doneness by tasting a bean. It should be soft and flavorful, with the tomatoes and onions having melded into a rich sauce.
  6. Once the beans are tender, taste the dish and adjust the seasoning with more salt and pepper if necessary. The dish should have a balanced taste, with the sweetness of the onions and tomatoes complementing the beans. Serve the Zeytinyağlı Fasulye at room temperature, allowing the flavors to fully develop and meld together.
Cover of Authentic Turkish Cuisine
From the cookbook

Authentic Turkish Cuisine

This recipe is from Authentic Turkish Cuisine by Yassine Sbiti — the Turkish volume in the ComidaTime International Cuisines series.

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