Iconic Turkish Summer Dish You Need to Try! Green Beans with Olive Oil

The Iconic Turkish Summer Dish You Need to Try! Green Beans with Olive Oil Healthy, Vegan & Guilt-Free!In Turkey, we cook vegetables with olive oil, onions, tomatoes, and time. It’s called Zeytinyağlı — naturally vegan, served cold, and full of flavor. 😋

Zeytinyağlı Taze Fasulye
Green Beans with Olive oil
A timeless Turkish olive oil dish, made with green beans, tomatoes, and a gentle touch of garlic and sugar. Best enjoyed cold.
1.1 kg green beans, flat or round varieties
2 onions, diced
4 large tomatoes, grated, keep the skins
4 cloves garlic, thinly sliced
2 cloves garlic, whole
6 tablespoons olive oil
2 teaspoons sugar
2 teaspoons salt
2 cups hot water, if needed
• Trim the tough ends and strings of the green beans using a knife or peeler. After cleaning, you’ll end up with around 1 kg. Slice each bean lengthwise and crosswise.
• In a wide pot, heat the olive oil and add the diced onions. Cover the lid to let them sweat and release their juice, which enhances the flavour of the beans.
• Once the onions change colour slightly, add the green beans along with both the sliced and whole garlic cloves. Sprinkle in the sugar and salt.
• Grate the tomatoes and add them to the pot. If the tomatoes are not juicy enough, pour in the hot water. If they’re already very juicy, you may skip this. Place any leftover tomato skins on top of the beans for extra flavour. To keep the skins one piece halve the tomatoes then grate.
• Cover the lid and cook on the lowest heat for about 1 hour and 15 minutes or until the beans are tender and well-stewed.
• Once the beans are soft and glossy, turn off the heat and let them cool in the pot. When they reach room temperature, remove the tomato skins. Refrigerate for at least 2 hours before serving, even one night if you have time.
• Serve cold with a drizzle of olive oil. This dish pairs beautifully with crusty bread or a side of yogurt.

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