Green Beans Recipe

5 from 9 votes

My easy Green Beans Recipe is made with fresh green beans, ripe tomatoes, onions, garlic, and good-quality olive oil.

Prep Time10

Cook Time1 10

Total Time1 20

Course: Appetizer, Main Course, Side Dish

Cuisine: Mediterranean, Turkish

Diet: Gluten Free, Low Calorie, Vegan, Vegetarian

Servings: people

Calories: 143kcal

2 tablespoon olive oil
1 large onion (finely chopped)
2 cloves garlic (finely chopped)
1 tablespoon tomato paste (optional, skip if you have red juicy summer tomatoes)
1 lb tomatoes (450 grams)
1 lb green beans (450 grams)
½ tablespoon salt
1 teaspoon sugar
½ teaspoon freshly ground black pepper
¼ cup vegetable stock or water (optional, skip if you have juicy ripen tomatoes)

Snap off the stem ends of the beans and cut them in halves if using fine French beans.
If you use a wider variety such as Romano beans or Pantheon beans, split them in half lengthways after snapping the stems off then cut them into 2-3 pieces.
Place a Dutch oven or heavy-based pan on low heat, add olive oil and gently cook the onions along with the garlic until soft and translucent.
Add the tomato paste (optional) and cook for a minute before adding the tomatoes.
Turn the heat up to medium then add the beans, salt, sugar, freshly ground black pepper, and water (if using).
Bring the pan to a boil, lower the heat and gently simmer for an hour or until the beans are soft.
Leave it to cool down for at least 15-20 minutes before serving.

Use fresh, young runner beans for this delicious green bean dish.
Runner beans are traditional, but French beans, Romano beans, or fine green beans also work well.
Use ripe, juicy summer tomatoes if possible. They give the sauce the best natural sweetness. Skip the tomato paste if your tomatoes are very red and juicy.
Add a little sugar if your tomatoes are sharp or if you are using tinned tomatoes.
Cook the onions gently in olive oil until soft, but don’t let them brown too much.
Simmer the beans gently until tender. This dish should be soft rather than crunchy.
The cooking time might vary depending on the type and freshness of the beans you use in your Taze Fasulye recipe.
Add a small splash of water or vegetable stock only if the tomatoes are not juicy enough.
Let the dish rest for at least 15 to 20 minutes before serving. Serve warm or at room temperature for the best flavour.