Turkish-Style Braised Green Beans

Name: Turkish-Style Braised Green Beans
Total time: 1 h
Yield: 4 side-dish servings
Cuisine: middle eastern
Ingredients: 6 tablespoons extra virgin olive oil; 2 medium onions, chopped; 2 garlic cloves, chopped; 1 pound green beans, trimmed and cut in half widthwise; 2 medium tomatoes, peeled, cored and chopped; 1 tablespoon sugar; 1 teaspoon salt; Black pepper; 1/4 cup roughly chopped mint; Thick yogurt, for serving; Lemon wedges, for serving

By John Willoughby

Total Time: 1 hour
Rating: 5(432)
Comments: Read comments

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

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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

432 user ratings

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Comments

sxb3177 years ago

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 Alexander7 years ago

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.

Vivian7 years ago

Also good without the sugar and a pinch of cinnamon -- and always better the next day.

Jill R4 days ago

Could I use asparagus instead of green beans?

Lora Travnicek5 months ago

Horrible recipe. For people who need sugar added to vegetables. This is entirely too sweet and can be done sans sugar for a better result.

handan9 months ago

Be aware! Eating olive oil cooked veggies cold, just out of fridge, would cause belly gas. Wait a bit at room temperature. It is a Turkish traditionally known thing

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