Turkish Inspired Braised Green Beans Taze Fasulye
I fell in love with these while travelling in Turkey. Great served warm with rice or toasted Turkish bread. Perfect as a cold appetizer on hot summer days.
Servings 4
Ingredients
- 2 medium tomatoes
- 2 medium onions chopped
- 2 garlic cloves halved
- ¼ cup extra-virgin olive oil
- 500 gm flat beans trimmed and halved crosswise
- 1/2 medium red capsicum
- 1 cup water
- 1 tbsp sugar
- 1 tsp sea salt
- 1/2 tsp black pepper or to taste
- 1 tsp paprika
Accompaniments:
- lemon wedges; coconut yogurt freshly parsley
- Yield 4 servings
- Prep Time 15 min
- Cooking Time 40 mins
Instructions
- Make a surface incision in tomato skin, put them in a heat resistant bowl and pour hot water to blanch, then peel.
- Char grill capsicum and peel.
- Dice tomato and capsicum coarsely.
- Cook onions and garlic in olive oil with a pinch of salt until transluscent
- Stir in diced tomatos and capsicums
- Add beans, water, sugar, salt, paprika and pepper and bring to a boil.
- Reduce heat, cover and simmer for 30 minutes.
- Remove from heat and season with salt and pepper.
- Cool to room temperature, uncovered, about 45 minutes. Serve beans with juices.
- Serve with Turkish bread or steamed rice and coconut yogurt
Video
Notes
- Braised beans can be made 3 days ahead and chilled, covered. Bring to room temperature before serving.
- If you can't find vegan Turkish or Greek yogurt, use regular plant-based yogurt drained in a sieve or colander lined with a double thickness of paper towels and chilled for one hour.
- Flat green beans are the best for this recipe however can be substituted with normal green beans
- Nothing beats a Turkish recipe made with fresh tomatoes but canned tomatoes work well too.
- Toasted Turkish bread with the tender beans and dipped in the slow-cooked rich tomato sauce is the best meze experience.