String Beans with Olive Oil / Zeytinyagli Taze Fasulye Recipe

green beans

In Turkish cuisine there are many cold side dishes prepared with olive oil, which are mostly vegetarian. This specific one is with fresh green beans. There are various methods to prepare this dish.

This recipe is to be prepared with a pressure cooker. I strongly suggest that you invest in a pressure cooker. Your investment will really pay off in time and cost. Mine is 30 years old, and still good as new. Besides it saves so much time. But if you happen not to have one yet, you can use the same recipe, but you will need to cook longer and add twice as much as water. 

To start with let me give some tips about the type of beans to be used. In Turkish markets there are generally two types of beans; aysekadin/French beans and cali/string beans.

  • aysekadin/French beans are for making beans with meat. They have a thinner skin and the seeds are quite large and make the beans look like they have bubbles in them. They also cook quicker than the other types of green beans (the one on the top) .
  • cali/string beans are more flat and wide and tend to be longer than the French beans. These are more suitable for cold bean dishes (the one on the bottom).

types of beans

When you are choosing beans make sure that they are fresh. Break the bean in the middle and check whether there are stiff stripes in the sides of the bean. If yes, you will have to cut these off. Preparing_Beans

Enough with all this, lets move on to the recipe. Assuming that you have been lucky to find the right type of beans; wash and cut off and discard the stems on both sides and also cut vertically all the way. If the beans are too long and it might be difficult to eat them you keep them like that, also cut horizontally into halves.

Use olive oil, grate an onion for a kilo of string beans. Stir the onions until cooked, add a minced garlic and cook. Add and cook two peeled and grated tomatoes until mashed. Then add the string beans and make sure you stir the beans patiently until they change color. Finally add desert spoon of salt and sugar, 1/4 glass of water if the tomatoes are not watery enough and close the lid. Cook until the beans are cooked. 

Do not pour the beans to a serving plate before it is cooled. Keep the lid covered until then too. Just to make sure the color doesn’t change. Keep in the fridge. Serve cold. This dish tends to get better the next day. Goes perfectly well as a side dish with almost any thing. Will be a nice company to a plain pilaf as well. 

Afiyet olsun (may this dish bring you health). 

Green Beans with Olive Oil / Zeytinyagli Taze Fasulye Recipe
Print Recipe
There are many olive oil dishes in the Turkish cousine. Mostly vegetarian. Served cold as side dishes. Healthy.
Servings Prep Time
8 servings 15 minutes
Cook Time
15 minutes
Servings Prep Time
8 servings 15 minutes
Cook Time
15 minutes
Green Beans with Olive Oil / Zeytinyagli Taze Fasulye Recipe
Print Recipe
There are many olive oil dishes in the Turkish cousine. Mostly vegetarian. Served cold as side dishes. Healthy.
Servings Prep Time
8 servings 15 minutes
Cook Time
15 minutes
Servings Prep Time
8 servings 15 minutes
Cook Time
15 minutes
Ingredients
Servings: servings
Instructions
  1. Wash the beans. First discard the corners. Then cut vertically. If too long cut into half horizontally too.
  2. Grate the onions or use a food processor.
  3. Grate the tomatoes or use a food processor.
  4. Put the olive oil and heat it in a pressure cooker. Add the onions and cook stirring until well done.
  5. Add the chopped garlic cloves. Stir 2 minutes.
  6. Add the grated tomatoes. Stir for 2-3 minutes.
  7. Add the green beans. Continue stirring for at least 8 minutes until everything is well combined and the beans are some what sauted. This will help you get all the flavors of everything; the sweetness of the beans and the aroma of the tomatoes.
  8. Add the salt and the sugar, stir again. If the tomato has left some water, additional water is not necessary. If not add water just enough to cover the bottom.
  9. Cover the lid of the preassure cooker. Cook until the beans are soft and edible.
  10. This dish is better the next day. Keep in the fridge and serve cold as a side dish.
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