clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Green Beans with Tomatoes Recipe – Vegan Turkish Taze Fasulye


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.


  • 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)


  1. In a large pot, heat the olive oil and sauté the onion over medium heat for 3 minutes.
  2. Add the garlic and green beans then sauté for another 5 minutes.
  3. Add the tomatoes, salt, and sugar, then stir. Bring all to a boil and cover the pot.
  4. 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.
  5. Taste and adjust the level of salt if needed. I try not to add too much.
  6. Let rest for at least 10 minutes. This dish is often served cold in the summer, and warm in the winter months.
  7. Plant-based yogurt and Turkish rice pilaf are highly recommended on the side. Enjoy!


If cooking green beans from frozen, adjust cooking time accordingly.