Slow-cooked Green Beans with Tomatoes (Zeytinyagli Fasulye)

I saw an article about braised vegetables on NY Times earlier in the month. It was dedicated to three vegetables dishes (served cold) from the Turkish kitchen. Pretty good article. I will have to admit that although I am very familiar with the ‘served cold’ vegetables of Turkish cooking (heck, I grew up on it and I even posted some here, like Barbunya, for example), I didn’t know about the three dishes in the article… I know familiar or similar ways of servings these dishes but with very different spice combinations… So, I decided to give it a try, for variety’s sake and also to make sure I can cook them with a 20/20 Lifestyles twist so they can be delicious and healthy. It only took one try to get this one right, in my opinion.

You can stick to the original recipes in the article or you can try mine. The difference is the calories and the serving method. By the way, I am getting good at taking pretty pictures of the food on my cell phone. I had two good ones for this one so I am posting both.

The flavors in the recipe are not bold (I prefer bolder) but they are fine.

Slow-cooked Green Beans with Tomatoes (Turkish recipe, 20/20 appropriate)


  • 3 Tbsps extra virgin olive oil
  • 2 medium onions, chopped
  • 2 garlic cloves, chopped
  • 1 lb. green beans, trimmed and cut in half widthwise
  • 2 medium tomatoes, peeled, cored and chopped
  • 1 cup water
  • 1/2 Tbsp sugar
  • 1 tsp salt – OPTIONAL. DO NOT USE IF ON 20/20
  • Black pepper
  • 1/3 cup roughly chopped mint
  • Thick yogurt, for serving – OPTIONAL
  • Lemon wedges, for serving – OPTIONAL

In a large sauté pan, heat the oil over medium-high heat until hot. Add the onions and stir occasionally, until softened, about 5 minutes. Add the garlic and continue to cook, stirring frequently, 2 minutes. Add the beans, tomatoes, 1 cup water, sugar, salt and pepper and bring just to a boil. Reduce heat to low, then cover and simmer until the beans are very tender, about 45 minutes.

Remove from heat, adjust the seasoning to taste and cool to room temperature, uncovered, about 45 minutes. Stir in the mint and serve with lemon wedges. You can serve with some nonfat thick Greek yogurt but I don’t think it needs it.

Makes 6 side-dish servings.

The nutritional information on the dish (without the yogurt) is as follows:

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