Turkish Green Beans - Taze Fasulye
Servings: 6 servings
Calories: 119 kcal
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.
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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
- 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
- lemon Fresh - to drizzle on top
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 [See Note 2]
- Press 'Saute' and add 2 tablespoon 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.
- 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.
Notes
- Prep time does not include steps that are already accounted for in the ingredient list, e.g. cut beans, chopped onion, etc.
- Note 1: Turkish recipes use less garlic than I do. Reduce to 4 cloves of garlic if you wish.
- Note 2: The original Instant Pot recipe had the following changes: 3 tablespoon olive oil, 2 tablespoon water, ½ teaspoon salt, 2 teaspoon sugar, and 1 teaspoon pomegranate molasses.
Nutrition
Serving: 1 serving | Calories: 119 kcal | Carbohydrates: 14 g | Protein: 3 g | Fat: 7 g | Saturated Fat: 1 g | Polyunsaturated Fat: 5 g | Monounsaturated Fat: 1 g | Sodium: 204 mg | Fiber: 3 g | Sugar: 5 g
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