By John Willoughby
- Total Time
- 1 hour
- Rating
- 5(398)
- Notes
- Read community notes
In this Turkish method, vegetables (and sometimes beans) are cooked in plenty of olive oil — usually with tomatoes, onions and one or two other ingredients — until they have almost lost their shape. Then they are cooled and served at room temperature, when their flavors are at their fullest. Very often an herb or citrus juice is added just before serving for a little spark; thick yogurt and lemon wedges are standard accompaniments.
It’s probably obvious that these dishes are pretty much ideal for warm-weather meals. They not only can be made in advance, but also must be, so they can cool down. Even a day or two ahead is fine; just take them out of the refrigerator about 45 minutes before serving.
Featured in: Braising Vegetables, a Turkish Delight
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Ingredients
Yield:4 side-dish servings
- 6tablespoons extra virgin olive oil
- 2medium onions, chopped
- 2garlic cloves, chopped
- 1pound green beans, trimmed and cut in half widthwise
- 2medium tomatoes, peeled, cored and chopped
- 1tablespoon sugar
- 1teaspoon salt
- Black pepper
- ¼cup roughly chopped mint
- Thick yogurt, for serving
- Lemon wedges, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
276 calories; 21 grams fat; 3 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 2 grams polyunsaturated fat; 21 grams carbohydrates; 5 grams dietary fiber; 12 grams sugars; 4 grams protein; 604 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
In a large sauté pan or heavy pot, heat the oil over medium-high heat until hot but not smoking. Add the onions and stir occasionally, until softened, about 5 minutes. Add the garlic and continue to cook, stirring frequently, 2 minutes.
Step
2
Add the beans, tomatoes, 1 cup water, sugar, salt and pepper and bring just to a boil. Reduce heat to low, then cover and simmer until the beans are very tender, about 45 minutes.
Step
3
Remove from heat, adjust the seasoning to taste and cool to room temperature, uncovered, about 45 minutes. Stir in the mint and serve, with thick yogurt and lemon wedges.
Ratings
5
out of 5
398
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Cooking Notes
sxb317
This is a staple in our Thanksgiving table as we're a blended Turkish-American family. I have to say the green beans sold in the US are very inconsistent in how long they take to cook. I've cooked this dish in 30 minutes to 90 minutes ... so I would just go by feel. They need to be very soft but not breaking apart in the pan.
Bill Alexander
The list of ingredients fails to mention the cup of water called for in the cooking instructions. When I noticed the omission, I instead added a cup of chicken bullion. I also cooked the beans for 20 minutes, not the 45 called for in the recipe. The end result was very satisfactory.
Vivian
Also good without the sugar and a pinch of cinnamon -- and always better the next day.
Régine B.
This dish is superlative with flat beans (they have to be wide and very tender). Much better than with the string beans shown here (the taste is quite different). And they do have to melt in your mouth. This is not suited for "al dente" veggies.
michael
Also a common cooking method in Greece, probably similar roots. My family is from both countries and I have been eating this my whole life. If you want to really make this pop, I recommend adding a chopped leek with the onion. This is traditional as well, and adds a deeper dimension to the flavor. This method is also excellent with artichokes (cleaned before cooking) and can be cooked together.
Klkruger
They're supposed to be "overcooked", typical in Middle Eastern meze. I found the recipe delicious, as did my guests. Added dry mint to the yogurt as I had no fresh. Served with homemade hummus, homemade pita, crudités, a selection of cheeses and a fruit salad. Nice summer meal.
John Anderson
Great (more than a side) dish. It's pretty filling. My wife and I had it with a little rice on the side, which acted to soak up the sauce, and that was dinner. I definitely recommend the cinnamon, instead of sugar. Used a cup of chicken broth, instead of water. The thick yogurt is a must. Plain Greek yogurt (on the side and mixed a little with the sauce) took this dish from really good to superlative.
Meg
This is one of the few recipes that I return to year after year. It's my favourite thing to do with beans.
I often end up thinking I'll just taste a few from the pot, and before I know it I've eaten half the dish. I've started using the slow cooker to make this (after the onions and garlic have been fried), as it doesn't heat up the kitchen as much as a hot stove.
Rusty
And my wife insist this is the same as Armenian green beans. The Turks the Greeks the Armenians, all very similar. Although as far as my wife is concerned the Turks have copied the Armenians.
Monica D
Used about a half can of diced tomatoes and it was excellent. Would try adding some cooked white beans next time.
Es
Very nice. My husband didn't want me to add the yogurt (he did a major tasting before I served the dish) but I thought the yogurt really elevated the dish. It really did taste Turkish! I used a variegated oregano instead of the mint, put it on top of the yogurt, and thought it was delicious.
Ron
I added a can of drained garbanzo beans. It tasted good and added substance to the dish.
Jennifer
The beans were as tender as we like them after 20 minutes, but I decided to follow the recipe exactly. In 45 minutes the beens were soft and delicious having absorbed the flavors of the tomato braising sauce. Great recipe, especially because what I grow best are pole beans and tomatoes.
gil kulers
Pinch of cayenne. Big pinch cinnamon. Hold the sugar.
selin s
Way too much sugar, 1/4 of suggested amount
BW
Great dish. I used two large tomatoes and roma pole beans. Rave reviews. Served with kibbeh and cacik.
Seamar
I used Romano beans and added two smallish sweet italian peppers when sauteeing the onions. Per one reader's recommendation I also added about 1/4 tsp cinnamon. Super yummy!
Jennifer
The beans were as tender as we like them after 20 minutes, but I decided to follow the recipe exactly. In 45 minutes the beens were soft and delicious having absorbed the flavors of the tomato braising sauce. Great recipe, especially because what I grow best are pole beans and tomatoes.
jil
Absolutely delicious! I used a 28 oz can of whole tomatoes, with their juice, and didn't add any extra water. I also added a leek after sautéing the onions. I used some super-creamy Turkish Labane from a middle eastern store instead of regular yogurt.
Wonderful recipe
Delicious! I added the pinch of cinnamon and had to substitute a couple TBS tomato paste for the fresh tomatoes. Reminds me of green beans I enjoyed growing up in New Jersey. Made for a very easy make-ahead summer supper alongside grilled chicken and a green salad.
SLC
Add vadouvan, zaatar, dukkah or any favorite spices when sautéing the onions. It adds another layer of flavor that is a huge boost. I always serve with a dollop of yogurt on the side.
Emily
This was fantastic! I didn’t have fresh tomatoes so used canned. Nothing lost as far as I could tell. I also didn’t have mint unfortunately so went herb free though I’m sure that would have made an excellent dish transcendent. I stirred lemon juice into labne to loosen the yogurt and make it a drizzly consistency. Just divine. I sent the recipe to some girlfriends first thing this morning. Low effort, high reward. Will be making again soon!
Lee Seiden
I cooked this for 35 minutes and the beans were quite soft. There was also a lot of water - maybe needs to cook with the lid off at least part of the time. It was tasty, but not exceptional.
Jen
These are delicious hot, as well as chilled or room temperature. I added a little smoked paprika for a kick and let them simmer uncovered for the last 15 minutes of cooking for a thicker sauce.
Lee-Lee
this is so much like the southern (southern U.S/Georgia) braised green beans I grew up on. The only difference seems to be mint and yogurt.
Mike
Ridiculously delicious. A few simple ingredients create pure food alchemy.
Emily in France
This is so good! I never liked green beans before this recipe.
ms mills
Super delicious and easy to make! Husband loved it so much, he ate the entire thing in one sitting! (Of course minus my portions:) His only request was that next time I add some sort of white bean. I think navy, canneliini or even garbanzo would work. I will definitely be making this again, probably adding it to holiday menus as well.
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