Turkish Green Beans - Taze Fasulye - Paint The Kitchen Red

Instant Pot Green Beans Middle Eastern Style in brown bowl with tomatoes on top - Paint the Kitchen Red

Turkish Green Beans - Taze Fasulye

5 from 5 votes

This Turkish green beans recipe proves that you don’t need elaborate ingredients to make a delicious vegetarian side dish. Made with simple ingredients, these Turkish Green Beans in Olive Oil are an excellent accompaniment to any main dish. Can be made on the stovetop or Instant Pot.

Servings servings

Ingredients

¼ cup olive oil
1 cup onion diced
8 cloves garlic sliced (or whole) [See Note 1]
¾ teaspoon salt or to taste
½ teaspoon black pepper powder
2 teaspoon tomato paste optional
¼ cup hot water Use 2 tablespoon for Instant Pot version
2 large tomatoes diced - about 1 lb. (500 grams) or 1 can diced tomatoes (411 grams)
1 lb. green beans trimmed, cut into 2-inch pieces (about 4 cups) - 500 grams
1 teaspoon granulated sugar or to taste [See Note 2]
lemon Fresh - to drizzle on top [See Note 2]

Instructions

Stovetop Instructions

Heat a large heavy-bottomed pot or Dutch oven over medium heat. Add olive oil and once hot, add the onions and garlic. Saute until onions are soft and translucent.
Mix the tomato paste with a tablespoon of hot water. Add the salt, pepper, and tomato paste mixture to the onions. Saute briefly, about 1 to 2 minutes.
Stir in the water, tomatoes, beans, and sugar. Bring to a boil and lower the heat. Cover and simmer the beans for 30 to 40 minutes, or until the beans are very tender. Add more hot water as needed if the beans stick to the bottom.
Cool to room temperature before serving. Squeeze some lemon juice over each serving.

Instant Pot Instructions

Press 'Saute' and add olive oil to inner pot of the Instant Pot.
Once the oil is hot, add onion and garlic. Stir until onion is translucent, about 2 minutes. Stir in green beans, tomatoes, salt, pepper, sugar, and 2 tablespoons of water. Add the tomato paste on top (optional). [See Note 3]
Close the lid and pressure cook on High Pressure for 5 minutes. Do a Quick Release and open the Instant Pot. [Read More: The Different Pressure Release Methods]
Carefully stir everything together. Cool to room temperature before serving. Squeeze some lemon juice over top.

Video

Notes

Note 1: Turkish recipes use less garlic than I do. Reduce to 4 cloves of garlic if you wish.
Note 2: You can substitute the sugar and lemon juice with 1 to 2 teaspoon of pomegranate molasses for a sweet and sour flavor.
Note 3: The Instant Pot recipe uses 2 tablespoons of water because the vegetables will release enough liquid to bring it to pressure.

Nutrition