Turkish Green Beans and Tomatoes

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

Method

Stewing green beans like a traditional Turkish Fasulye is one of my favourite go to recipes at this time of year, with fresh beans so good from grower Maurie Cafra, and always a few tomatoes around that need cooking. Although it takes a little while to simmer (leave it on the stove for about an hour), it is so easy. And forgiving too –  you could increase the amount of beans, or top them up with other summer veggies (zucchini/potatoes/eggplant), and use either fresh or tinned tomatoes. Green beans can also be bought as an extra from the webstore.

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, pepper, water.

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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