Etli Taze Fasulye Yemegi, or Green Bean Stew with Meat, is a traditional Turkish vegetable stew where fresh green beans and meat are simmered in a simple tomato sauce until tender. This delicious and simple summer dish has been a family favorite in our household for many years.
If you're looking for a one-pot meal that’s simple, comforting, and healthy yet packed with flavor, Etli Taze Fasulye might just be what you’re looking for. Just like Mediterranean Green Beans (Taze Fasulye), it’s hearty enough for family dinners, yet easy enough to make any day of the week.
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What Is Etli Taze Fasulye Yemeği?
Etli Taze Fasulye Yemeği is a Turkish summer vegetable stew that translates to “Green Beans with Meat.” The dish is made by slowly simmering fresh green beans with chunks of meat—typically lamb or beef—onions, tomatoes, and a few simple spices. The result is a fragrant, flavorful stew with tender meat and perfectly cooked green beans.
I usually serve it with a side of Turkish Rice (Sehriyeli Pilav) or a slice of Soft Sourdough Sandwich Bread, and a bowl of Coban Salatasi (Turkish Shepherd's Salad) as a complete meal. Although it’s humble in ingredients, the flavors develop beautifully as the dish cooks to create a hearty stew that’s both incredibly comforting and nourishing.
Ingredients You'll Need
Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.
- Green Beans - Fresh runner beans are best for this dish, but you can use frozen in a pinch. Look for beans that are firm and bright green. Trim the ends and cut them into bite-sized pieces.
- Meat - Lamb or beef works beautifully in this stew. Choose a cut that becomes tender with slow cooking, like lamb shoulder or beef chuck.
- Tomatoes - Fresh, ripe tomatoes give the stew a slight acidity and sweetness. If you want to use tinned tomatoes, make sure you add some sugar to balance the acidity.
- Onions and Garlic - These are the base of the stew, adding depth and richness to the flavor. Finely chop the garlic or grate using a Microplane zester before adding it to the dish.
- Olive Oil - For sautéing the onions, garlic, and meat, and adding richness to the stew.
- Tomato paste - It is the staple of Turkish cooking. It adds an umami flavor to the dishes as well as a bright red color. It also adds a bit of thickness to the broth. You can skip it if you are using juicy red summer tomatoes. Tomato paste can be found in Turkish or Middle Eastern shops. You can also buy it online from Amazon.
How to Make Etli Taze Fasulye Yemegi - Green Bean Stew with Meat?
Making this delicious summer vegetable stew is very simple and straightforward. However, to achieve the best results you need to follow a few tips and simple steps:
Start by prepping all your ingredients. Trim the ends off the green beans and cut them into bite-sized pieces. Dice the onions, finely chop the garlic, and chop the tomatoes. Cut the meat into small chunks, and set everything aside.
In a large pot or Dutch oven, heat a generous drizzle of olive oil over medium heat. Add the meat and brown it on all sides. This step is crucial because browning the meat helps develop a deeper flavor in the stew.
Once the meat is browned, add the chopped onions and sauté until they’re soft and translucent. Then add the garlic and cook for another minute or two until fragrant.
Add the tomato paste, salt, pepper, chili flakes, paprika to the pot and stir well to combine.
Stir in the chopped tomatoes and cook for a few minutes until the they start to break down.
Now it’s time to add the green beans. Toss them into the pot, ensuring they’re evenly distributed among the meat and tomatoes, and add enough water to just cover the ingredients.
Bring the stew to a gentle simmer, then reduce the heat to low. Cover the pot and let it cook for about 45 minutes to an hour, or until the meat is tender and the green beans are fully cooked but not mushy. Stir occasionally and check the liquid level—add a little more water if needed to prevent the stew from drying out.
Once the stew is done, taste and adjust the seasoning if necessary. Serve the Etli Taze Fasulye hot, with rice or fresh bread on the side to soak up all the delicious broth.
Recipe Tips From the Chef
- Use fresh green beans if possible. They hold their texture and flavor better in the stew, though frozen beans can be a convenient alternative.
- Don’t rush the simmering process. The key to tender meat and fully flavored stew is slow, gentle cooking. Give it time, and you’ll be rewarded with tender meat and perfectly cooked beans.
- Make it ahead of time. Like many stews, Etli Taze Fasulye tastes even better the next day as the flavors have time to meld. It’s a great dish to make in advance and reheat for a quick dinner.
- If using tinned tomatoes, add in a teaspoon of sugar to balance the acidity.
- If you have juicy red summer tomatoes, either skip the tomato paste or reduce the amount by half.
- The cooking time might vary depending on the type and freshness of the beans and the cut of the meat you use in your Etli Taze Fasulye recipe.
Serving Suggestions
Etli Taze Fasulye - Green Bean Stew with Meat is a complete meal on its own, but it pairs wonderfully with a few simple sides:
Yogurt: A dollop of plain yogurt or Cacik (Turkish Yogurt Dip) on the side adds a cool, creamy contrast to the warm, savory stew.
Rice: A classic pairing for Turkish stews, rice helps soak up the flavorful broth. Try serving Etli Taze Fasulye with Lebanese Rice Pilaf with Vermicelli or Bulgur Pilavi (Turkish Bulgur Rice Pilaf) for a hearty and well-rounded meal.
Fresh Bread: Whether it’s a crusty Dutch Oven Sourdough Bread or soft and fluffy Bazlama (Turkish Flatbread), bread is perfect for dipping into the stew.
Salad: A bowl of fresh salad such as Persian Shirazi Salad or Watermelon Feta Salad with Basil and Cucumber are perfect side dishes for this healthy vegetable stew.
Storing and Reheating
Leftovers of Etli Taze Fasulye keep well in the fridge for up to five days. Reheat the stew gently on the stovetop or in the microwave, adding a splash of water if needed to loosen the sauce.
You can also freeze the stew for longer storage. Let it cool completely before transferring to an airtight container, and freeze for up to three months. Defrost in the fridge overnight and reheat on the stove.
Recipe FAQs
Yes, you can use frozen green beans if fresh ones aren’t available. However, fresh green beans tend to have a firmer texture and better flavor. If using frozen beans, reduce the cooking time slightly as they may cook faster.
Lamb and beef are the most traditional choices, but chicken thighs or drumsticks can also work well. For lamb or beef, choose cuts like shoulder or chuck, which become tender with slow cooking.
Yes, you can adapt this recipe for a slow cooker or pressure cooker. For a slow cooker, brown the meat and sauté the onions beforehand, then cook on low for 6-8 hours. For a pressure cooker, reduce the liquid slightly and cook on high pressure for about 30 minutes.
Related Recipes
For more delicious side dishes to serve with Taze Fasulye Yemegi, why not try:
Did you make this recipe? Please let me know how it turned out! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.
I hope you enjoy the process of making this deliciously healthy Etli Fasulye - Green Bean Stew with Meat as much as you enjoy eating it! 🙂
Bon appétit! / Afiyet Olsun!
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Etli Taze Fasulye - Green Bean Stew with Meat
Equipment
Ingredients
- 1 tablespoon olive oil
- 300 g diced lamb or beef
- 400 g fresh green beans
- 1 large onion (diced)
- 2 cloves garlic (finely chopped)
- 2 medium tomatoes (diced)
- 1 ½ tablespoon tomato paste
- 1 teaspoon salt
- 1 teaspoon paprika
- ½ teaspoon freshly ground black pepper
- ½ teaspoon flaked chili
- 1½ cups water
Instructions
- Start by prepping all your ingredients. Trim the ends off the green beans and cut them into bite-sized pieces. Dice the onions, finely chop the garlic, and chop the tomatoes. Cut the meat into small chunks, and set everything aside.
- In a large pot or Dutch oven, heat a generous drizzle of olive oil over medium heat. Add the meat and brown it on all sides. This step is crucial because browning the meat helps develop a deeper flavor in the stew.
- Once the meat is browned, add the chopped onions and sauté until they’re soft and translucent. Then add the garlic and cook for another minute or two until fragrant.
- Add the tomato paste, salt, pepper, chili flakes, paprika to the pot and stir well to combine.
- Stir in the chopped tomatoes and cook for a few minutes until the they start to break down.
- Now it’s time to add the green beans. Toss them into the pot, ensuring they’re evenly distributed among the meat and tomatoes. Season with salt, pepper, chili flakes, paprika, and add enough water to just cover the ingredients.
- Bring the stew to a gentle simmer, then reduce the heat to low. Cover the pot and let it cook for about 45 minutes to an hour, or until the meat is tender and the green beans are fully cooked but not mushy. Stir occasionally and check the liquid level—add a little more water if needed to prevent the stew from drying out.
- Once the stew is done, taste and adjust the seasoning if necessary. Serve the Etli Taze Fasulye hot, with rice or fresh bread on the side to soak up all the delicious broth.
Notes
- Use fresh green beans if possible. They hold their texture and flavor better in the stew, though frozen beans can be a convenient alternative.
- Don’t rush the simmering process. The key to tender meat and fully flavored stew is slow, gentle cooking. Give it time, and you’ll be rewarded with tender meat and perfectly cooked beans.
- Make it ahead of time.Like many stews, Etli Taze Fasulye tastes even better the next day as the flavors have time to meld. It’s a great dish to make in advance and reheat for a quick dinner.
- If using tinned tomatoes, add in a teaspoon of sugar to balance the acidity.
- If you have juicy red summer tomatoes, either skip the tomato paste or reduce the amount by half.
- The cooking time might vary depending on the type and freshness of the beans you use in your Etli Taze Fasulye recipe.
Julia Lewis
Awesome recipe, everyone loved it!
Ayla Clulee
Thank you so much Julia!