Green beans with tomatoes recipe is an easy one-pot dish that is an Aegean classic! My favorite olive-oil dish. Takes less than 15 minutes to put together and will be ready within an hour. Accidentally vegan, gluten-free, and allergen-friendly.
Along with her famous lentil soup and sarma, my grandmother always prepares this dish on the day I arrive when I visit Turkey. It also became my husband’s favorite and he now looks at me with puppy eyes when we see fresh green beans at the farmer’s market. Doesn’t take any convincing for me to fulfill that wish!
Taze fasulye is the epitome of the Mediterranean/Turkish “olive-oil dishes”—so effortless and quick to make, simple, oozing with flavor. Although it is most often made during the summer months, if frozen green beans and canned vine-ripened tomatoes are available where you live—do give it a try asap. I literally don’t know anyone who doesn’t enjoy this dish whether if it’s their first time trying it or their family has been cooking taze fasulye forever.
Ingredients for Green Beans with Tomatoes Recipe
- 2 tbsp cup olive oil
- 2 medium onions, chopped
- 4 garlic cloves, minced
- 4 cups green beans, cut into 2″ pieces and strings removed
- 5 cups tomatoes, diced (use vine-ripened canned tomatoes if good fresh tomatoes aren’t available)
- 1/2 tsp salt
- 1/2 tsp sugar (date sugar works as well)
How to Make Turkish Taze Fasulye
- In a large pot, heat the olive oil and sauté the onion over medium heat for 3 minutes.
- Add the garlic and green beans then sauté for another 5 minutes.
- Add the tomatoes, salt, and sugar, then stir. Bring all to a boil and cover the pot.
- Turn down the heat to a simmer and cook for 35-40 minutes. Since some prefer green beans to be more crunchy, start checking for doneness after 30 minutes. If cooking green beans from frozen, adjust cooking time accordingly.
- Taste and adjust the level of salt if needed. I try not to add too much.
- Let rest for at least 10 minutes. This dish is often served cold in the summer, and warm in the winter months.
- Plant-based yogurt and Turkish rice pilaf are highly recommended on the side. Enjoy!
This green beans with tomatoes recipe is:
- vegan / plant-based
- delicious
- vegetable-forward
- light
- allergen-friendly / gluten-free
- full of flavor
- & a well-deserved classic!
Don’t forget to let me know in the comments if you make this recipe!
You can also save it for later on Pinterest, and keep in touch with me on YouTube, Instagram, or by sending an email.
Print
Green Beans with Tomatoes Recipe – Vegan Turkish Taze Fasulye
Description
Green beans with tomatoes recipe is an easy one-pot dish that is an Aegean classic! My favorite olive-oil dish. Takes less than 15 minutes to put together and will be ready within an hour. Accidentally vegan, gluten-free, and allergen-friendly.
Ingredients
- 2 tbsp cup olive oil
- 2 medium onions, chopped
- 4 garlic cloves, minced
- 4 cups green beans, cut into 2” pieces and strings removed
- 5 cups tomatoes, diced (use vine-ripened canned tomatoes if good fresh tomatoes aren’t available)
- 1/2 tsp salt
- 1/2 tsp sugar (date sugar works as well)
Instructions
- In a large pot, heat the olive oil and sauté the onion over medium heat for 3 minutes.
- Add the garlic and green beans then sauté for another 5 minutes.
- Add the tomatoes, salt, and sugar, then stir. Bring all to a boil and cover the pot.
- Turn down the heat to a simmer and cook for 35-40 minutes. Since some prefer green beans to be more crunchy, start checking for doneness after 30 minutes.
- Taste and adjust the level of salt if needed. I try not to add too much.
- Let rest for at least 10 minutes. This dish is often served cold in the summer, and warm in the winter months.
- Plant-based yogurt and Turkish rice pilaf are highly recommended on the side. Enjoy!
Notes
If cooking green beans from frozen, adjust cooking time accordingly.
Leave a Reply