Stewed green beans

Stewed green beans

Fasulye yahnisi

By
From
Eat Istanbul
Serves
6
Photographer
David Loftus

Use long green beans or runner beans for this classic dish. You can also add lamb to turn it into a meat-and-two-veg stew. It’s delicious hot or cold and if you add a slab of feta on top, it turns into a substantial midweek meal. The secret is to use robust green beans that can handle the lengthy cooking time but still keep their shape as they become very tender.

Ingredients

Quantity Ingredient
3 tablespoons extra virgin olive oil
1 large red onion, peeled and roughly chopped
2 garlic cloves, peeled and finely chopped
2-3 fresh bay leaves
1 teaspoon dried oregano
1kg green beans
500g potatoes, peeled and roughly chopped
400g tinned chopped tomatoes
or 3 ripe tomatoes, peeled and chopped
1 tablespoon concentrated tomato puree
sea salt
freshly ground black pepper

To serve

Quantity Ingredient
slab feta, (optional)

Method

  1. Heat the olive oil in a large saucepan over medium heat and sauté the onion, garlic, bay leaves and oregano for 8–10 minutes. Add the green beans and potatoes and continue to cook, stirring well, for 5 minutes. Season generously with sea salt and freshly ground black pepper.
  2. Add the tinned tomatoes and tomato purée and enough water to just cover the mixture. Simmer, covered and stirring occasionally, for 45–60 minutes or until the beans and potatoes are tender and the sauce has thickened. Serve hot or cold with a slab of feta, if desired.
Tags:
Istanbul
Turkey
Turkish food
Middle Eastern
Andy Harris
David Loftus
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again