Looking for a light, make-ahead veggie that tastes even better the next day? This Turkish Green Beans Recipe (Zeytinyağlı Taze Fasulye) slowly braises tender beans with tomatoes, onion, and olive oil until silky and bright, then finishes with a squeeze of lemon. It’s naturally dairy-free, budget-friendly, and perfect for warm Houston days—serve it at room temperature with pita, rice, and a crisp salad. Bonus: the flavors deepen after resting, so it’s ideal for meal prep, picnics, or an easy side for grilled kabobs.
Why you’ll love it
Simple pantry staples: green beans, onion, tomatoes, good olive oil—nothing fussy.
Meal-prep friendly: tastes great right away and even better after a chill in the fridge.
Versatile: enjoy warm, room temp, or chilled; works as a side, mezze, or light lunch.
Naturally plant-based: vegan and gluten-free without substitutions.
Bright, clean flavor: lemon and herbs keep it fresh, not heavy.
Ingredients at a glance
Green beans: fresh and crisp; trim ends and cut into bite-size pieces.
Onion: sautéed gently for sweetness (yellow or white).
Tomatoes: fresh diced (or canned diced when out of season).
Olive oil: the star—use a flavorful extra-virgin.
Garlic: thinly sliced for gentle aroma.
Sugar & salt: balance acidity and round the flavors.
Lemon & herbs (optional): parsley or dill to finish, plus a final squeeze of lemon.
Sauté onions gently in olive oil until translucent.
Add green beans, tomatoes, garlic, sugar, and salt; stir to coat.
Cover & braise on low until tender—juices from the tomatoes + beans do the work.
Finish with a drizzle of olive oil and lemon to brighten.
Tip: Low and slow is key. If the pot looks dry early on, add just a splash of water and reduce the heat.
Variations & serving ideas
Citrusy lift: finish with lemon zest + juice.
Herby: add dill or parsley before serving.
Spice: a pinch of Aleppo pepper or red pepper flakes.
Make it a meal: pair with rice pilaf, pita, and a protein like Chicken Kabob or Fish of the Day.
What to serve it with
Tabbouleh or Fattoush for a bright, fresh plate.
Hummus and warm pita for dipping.
Grilled meats (sirloin or chicken kabob) for a complete Mediterranean spread.
Storage & meal prep
Fridge: up to 3 days in an airtight container.
Tastes better next day: the olive oil and tomatoes mellow beautifully.
To serve: bring to room temp, then add a fresh drizzle of olive oil and lemon.
Planning lunch? Order online for pickup at Montrose or stop by Garden Oaks—fresh, fast, and flavorful.
Turkish Green Beans Recipe
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Tender green beans braised in olive oil with onions, tomatoes, and herbs — a classic Turkish side dish known as Zeytinyağlı Taze Fasulye. Light, flavorful, and perfect served warm or at room temperature alongside rice or pita.
150g/ 5.2 oz onionmedium-diced (1 medium-large onion)
400g/ 14 oz tomatoesmedium-diced (about 3 medium tomatoes) (or canned diced tomatoes)
60ml/ ¼ cup olive oil
1tbspsugar
1tspsalt
2clovesgarlicsliced
Method
Prepare the Green Beans
Trim the ends of the green beans.
If there are any fibrous strings along the sides, remove them — though this is usually not necessary with fresh young beans.
Cut the beans into 5 cm / 2-inch pieces. Set aside.
Cook the Onion:
In a medium-sized pot, heat the olive oil over medium heat.
Add the diced onions and cook until translucent — do not let them brown.
Add the Remaining Ingredients:
Add the green beans to the pot and stir just to coat them in the oil and onions.
Add the tomatoes, sliced garlic, sugar, and salt.
Stir gently to combine.
As the mixture heats, the tomatoes and beans will begin to release their juices. Do not add extra water at this stage.
Cover the pot with a lid. Reduce the heat to medium-low and cook for about 40 minutes, or until the beans are soft-tender.
Check occasionally — if after 10 minutes there is no liquid at the bottom, add about ¼ cup water. This is rarely needed.
Avoid stirring during cooking — this dish develops best with minimal interference.
Serving:
Serve warm, at room temperature, or chilled. Drizzle some olive oil before serving.
Nutrition
Calories: 155kcal
Video
Notes
Tips and Notes
Manage heat and liquid carefully: If the liquid evaporates too quickly in the beginning, your heat is too high.
Avoid continuing to cook over medium or high heat andadding a lot of water — this will prevent the dish from developing its proper flavor and texture.Instead, lower the heat and add only a very small amount of water if necessary. Under normal conditions, the natural juices from the vegetables are enough to cook this dish perfectly.
Avoid over-stirring: This helps the beans keep their shape and prevents breaking.
Storage: Store in an airtight container in the fridge for up to 3 days. The flavor improves after resting.
Serving suggestion: Drizzle with extra olive oil before serving for a richer taste.
Want this flavor without the prep? Aladdin’s Houston has you covered. Choose Montrose or Garden Oaks, then mix and match from our mezze case—hummus, tabbouleh, baba ghanoush, roasted cauliflower, green beans in olive oil, and more—to build a custom healthy plate. Perfect for office lunch, weeknight dinner, or easy entertaining.
Planning a meeting or small gathering? We also offer Mediterranean catering in Houston—dips trays, salads, and kabobs that travel beautifully. Start with hummus, tabbouleh, and Turkish green beans, then add proteins and pita for an easy, crowd-pleasing menu.
Frequently Asked Questions about Turkish Green Beans Recipe
What is Zeytinyağlı Taze Fasulye? A classic Turkish green bean dish braised in olive oil with tomatoes and onion—served warm or at room temperature.
Do I need extra water? Usually no. The tomatoes and beans release enough liquid. If dry in the first 10 minutes, add only 1–2 tbsp water and lower the heat.
Can I use canned tomatoes? Yes—diced canned tomatoes work well when fresh tomatoes are out of season.
Is this dish vegan and gluten-free? It’s naturally vegan and gluten-free as written.
