This dish belongs to the Turkish zeytinyağlı tradition of vegetables cooked in olive oil. It is associated particularly with the western regions but is cooked more widely, with household differences in bean variety and preparation. This version uses a simple onion-and-tomato base and no meat or stock. Flat green beans give broad, tender pieces; ordinary round green beans also work.
Zeytinyağlı Taze Fasulye — Recipe Card
Turkish green beans braised with tomatoes, onion and olive oil
Makes 4 servings · Makes 4 side-dish portions. Preparation includes trimming fresh beans; cooking time varies with their age and thickness.US cup = 240 ml · tablespoon = 15 ml · teaspoon = 5 ml. Cup and weight conversions are approximate. Australian cooks: use a 15 ml measuring tablespoon.
Ingredient quantities and servings are scaled. Cooking times, pan sizes, frying oil depth, and temperatures stay the same; cook larger batches as needed.
Ingredients
How to make Zeytinyağlı Taze Fasulye
Prepare the vegetables
Rinse the beans and tomatoes under running water. Trim the bean ends and remove any tough strings. Cut into 3–4 cm (1¼–1½ in) pieces; split wide flat beans lengthwise if desired. Chop the tomatoes and prepare the onion and garlic.
Soften the onion
Heat the olive oil in a wide, heavy saucepan over medium-low heat. Add the onion and cook for about 5 minutes, stirring, until softened but not browned. Add the garlic and stir for 30 seconds without letting it scorch.
Build the tomato base
Add the beans and turn gently in the oil for 2 minutes. Add the chopped tomatoes, salt, sugar and black pepper. Cook for another 2 minutes, then pour in the 120 ml (½ cup) hot water. Bring to a gentle simmer.
Braise until tender
Cover and cook over low heat for about 40–50 minutes, until the beans are fully tender and the tomato and onion have softened into the sauce. Check after 25 minutes and gently turn the beans. If the pan is nearly dry before they soften, add hot water 30 ml (2 tbsp) at a time. Older beans may need longer; use the texture cue rather than stopping at the clock.
Adjust the sauce and serve
If the tender beans are very watery, uncover and simmer gently for 3–5 minutes so the sauce lightly coats them; do not cook the pan dry. Remove from the heat and rest for 15 minutes before serving warm. For a cool serving, portion into shallow containers and refrigerate promptly as described below; do not leave the whole pan on the counter to cool completely.
Bring this recipe to your kitchen with a printable copy.
Print recipeRecipe from MyTurkishRecipes · https://myturkishrecipes.com/turkish-olive-oil-green-beans-zeytinyagli-taze-fasulye. Quantities reflect your selected serving scale. Cooking times are estimates; follow the doneness cues.
A few helpful kitchen notes
Bean choice and tomatoes
Use fresh flat or round green beans, not dried beans or canned cooked beans. String older runner beans carefully. For an out-of-season alternative, replace the 400 g (14.1 oz) fresh tomatoes with the same weight of plain canned diced tomatoes including their juice. Keep the initial water amount and adjust only as needed.
Dietary notes
The specified recipe is vegan and gluten-free: it contains vegetables, olive oil, sugar, salt and pure black pepper, with no stock or flour. Check packaged ingredients for added seasonings and cross-contact according to your needs. Serving it with ordinary bread changes the gluten-free status of the meal.
Heat level
No added chili. The small amount of black pepper gives gentle seasoning, not a chili-hot sauce. Keep the base recipe as written for a mild dish; for a hotter serving, add up to ¼ tsp pure chili flakes to an individual portion rather than changing the whole pan.
Make-ahead serving
A cool serving suits this style of olive-oil vegetable dish, but cooling on the counter for hours is not part of the method. Refrigerate in shallow containers and take out only the portion you plan to eat.
How to store and reheat Zeytinyağlı Taze Fasulye
Refrigerate promptly in shallow containers, always within 2 hours of cooking, or within 1 hour if the room or outdoor temperature is above 32°C (90°F). Keep covered at 4°C (40°F) or below and use within 3 days. Serve chilled, or reheat only the portion needed to 74°C (165°F), adding a splash of water if necessary. Do not leave a serving at room temperature beyond the same 2-hour/1-hour limits. This is a refrigerated cooked dish, not a shelf-stable preserve.
Zeytinyağlı Taze Fasulye: questions and answers
Should the beans stay crisp?
No. For this braised version they should be tender all the way through, without a fibrous or squeaky center. A muted green color is normal after slow cooking with tomatoes.
Why is the sauce watery?
Tomatoes vary in juiciness and a covered pan retains steam. Once the beans are tender, reduce the sauce briefly with the lid off. Do not drain away the flavorful cooking liquid or boil hard enough to break up the beans.
Can I add meat or stock?
This recipe is deliberately a meat-free olive-oil dish. Meat versions of taze fasulye are a separate preparation with different cooking and safety requirements. Plain water keeps the vegetable flavor and the stated vegan profile.
