Lunch · 55 min · turkish

Zeytinyagli Fasulye (Olive-Oil Green Beans)

If you like green beans, you’ll love this Turkish lunch — 55 minutes from craving to table.

✓ USDA-verified nutrition data

Ingredients

• 1.5 lb Green beans
• 1 Onion
• 3 Tomatoes
• 3 cloves Garlic
• 0.33 cup Olive oil
• 1 tsp Sugar
• 1.5 tsp Salt
• 1 Lemon

Steps

1. Trim the beans and halve any long ones. Slice the onion into half-moons and chop the tomatoes — zeytinyagli dishes are built on long, slow cooking, not knife precision.
2. Soften the onion in the olive oil for 10 minutes until sweet and translucent. Add the garlic and sugar and stir 1 minute.
3. Add the beans and chopped tomatoes, tossing to coat everything in oil. Pour in 1 cup of hot water and season with salt.
4. Cover and simmer on the lowest heat for 40 minutes, until the beans are completely tender and the sauce is thick and glossy. Zeytinyagli means “with olive oil” — do not skimp.
5. Cool to room temperature before serving — like all olive-oil dishes, this is eaten lukewarm, never hot.
6. Squeeze lemon over and serve with bread. It keeps beautifully for days and tastes better on day two.

Build my plan — free

← All recipes