Fasulye – Turkish green beans and tomatoes

Cooking green beans like a traditional Turkish fasulye is one of my favourite go to recipes at this time of year.

Ingredients

300gm green beans (or more), tops pinched off
several ripe juicy tomatoes (peeling optional), or 1 can tinned tomatoes
1 onion, thinly sliced
2-3 garlic cloves, peeled and thinly sliced
olive oil, generous
salt, freshly ground pepper

Method

Cooking green beans like a traditional Turkish fasulye is one of my favourite go to recipes at this time of year, with fresh beans, and always a few tomatoes around that need cooking.  Or summer’s stash tucked in the back of the pantry.  Although it takes a little while to simmer (leave it on the stove for about an hour), it is so easy.  Warming and deeply flavourful yet so elegantly simple.  Enjoy!

 

Fasulye – Turkish green beans and tomatoes

Essentially, cover the bottom of a medium pot with some olive oil, and combine everything together.  I snap longer beans in half as I go but you could chop up all the beans to bite size chunks.  Add half a cup of water, and let it simmer for about an hour.  Stir a little as it goes, and when the beans are beautifully tender you’re done.

Fasulye is easily made in bulk to feed a big table, or just make a little for yourself with a bag of green beans – it will keep in the fridge for a few days of meals.  Never fails. 

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