Turkish Green Beans (Fasoulia) Recipe

Publish date: 2024-08-03
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This is a touchstone vegetable dish in Turkey that was incorporated into the country's Jewish cuisine generations ago. It's simple to make and consistently good, and it can be served hot, cold or at room temperature.

Although regular fresh green bean work just fine in this recipe, the more slender French beans called haricots verts are a nice touch, especially left untrimmed. Be sure to use a good-quality olive oil.

Serve with roast chicken or baked salmon, or with Persian Potato Pancakes (see related recipe).

If you're going to cook the beans in advance, do not add the lemon and parsley until just before serving. The cooked green beans taste even better after a day’s refrigeration.

From Washington writer Susan Barocas.

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Ingredients

measuring cup

Servings: 6-8

Directions

  • Step 1

    Heat the oil in a heavy pot over medium heat. Once the oil shimmers, stir in the onions; cook for 15 to 20 minutes, until tender and somewhat translucent.

  • Step 2

    Stir in the tomatoes and their juices (to taste), the teaspoon of salt and the 1/2 teaspoon of pepper; cook for 2 minutes, then add the water and green beans, stirring gently to incorporate. Reduce the heat to low, cover and cook for 45 to 60 minutes, stirring only once or twice; the water should be absorbed and the beans should be soft. Taste and add salt and/or pepper, as needed.

  • Step 3

    Transfer to a platter or wide, shallow serving bowl. (At this point, the beans can be refrigerated for up to a day.)

  • Step 4

    Just before serving, squeeze the lemon wedge over the top and sprinkle with the parsley.

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    Nutritional Facts

    Per serving (based on 8)

    This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

    From Washington writer Susan Barocas.

    Tested by Susan Barocas.

    Published December 12, 2016

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