Turkish Green Beans – Yeşil Fasulye

This is one of those dishes my mother-in-law makes at least once during each of her visits, and my husband likes to keep in our regular dinner rotation. It’s really easy to make, involves only a few ingredients, and by itself or with some cauliflower rice, is actually compliant with a variety of diets (Keto, Whole30, paleo, etc.)

Yeşil fasulye, sometimes called taze fasulye is made with stewed green beans, beef, tomato, onion and if you want, a couple of anaheim peppers. It is typically served with a side of rice or bulgar, or maybe just a slide of bread. Of course if you’re dieting you can skip all of these and enjoy the dish by itself. We sometimes eat this with a side of plain yogurt as well.

I’ve mentioned this before in regard to the pepper paste – this is something you’ll typically find in a mediterranean market. You can always sub tomato paste instead and add in a little crushed red pepper for some spice. 

Here’s what you need:

• 1 lb of stew meat
• 1 small onion
• 1 small 15 oz can of tomatoes (or 2 cups fresh tomato)
• 1 tablespoon pepper paste (or tomato paste)
• 2 lbs fresh green beans
• 2 anaheim peppers
• 2 tablespoons your preferred cooking oil
• 1/2 cup water
• 1 teaspoon salt
• 1 teaspoon black pepper

First thing’s first, you need to clip and trim your beans. Cut off both ends and cut them into 1-1.5 inch pieces.  I took care of this sitting on the patio while watching the kids play.

When your beans are trimmed and onions/peppers chopped, start by placing the oil into a medium-large sized pan and turn up to medium-high heat. When hot, cook the meat until it is all browned. Then, add the onion and peppers and allow to cook for another 2-3 minutes so the onions are fragrant. 

Next, add the green beans on top, distributing evenly across the pan. Do not mix.

Then, add the tomatoes, again, distributing evenly across the pan. Again, do not mix.

Break up the pepper or tomato paste into little pieces and distribute evenly across the pan, and I know you want to, but don’t mix. Layering the food in this way allows the meat to cook until tender, without overcooking the beans.

Sprinkle in the salt & pepper on top and add ½ cup of water. Cover and cook on medium-low for 25 minutes. 

Serve with a pilav or bread of your choice, or enjoy as is.

Afiyet olsun!

Print Recipe

Turkish Green Beans - Yeşil Fasulye

Dinner – Mediterranean

By Janice Yucel – Serves: 6

Prep Time: 15 Minutes – Cooking Time: 25 Minutes – Total Time: 40 Minutes

Ingredients

• 1 lb of stew meat
• 1 small onion
• 1 small 15 oz can of tomatoes (or 2 cups fresh tomato)
• 1 tablespoon pepper paste (or tomato paste)
• 2 lbs fresh green beans
• 2 anaheim peppers
• 2 tablespoons your preferred cooking oil
• 1/2 cup water
• 1 teaspoon salt
• 1 teaspoon black pepper

Instructions

1

Clip and trim your beans. Cut off both ends and cut them into 1-1.5 inch pieces. 

2

Start by placing the oil into a medium-large sized pan and turn up to medium-high heat.

3

Cook the meat until it is all browned.

4

Add the onion and peppers and allow to cook for another 2-3 minutes so the onions are fragrant. 

5

Next, add the green beans on top, distributing evenly across the pan. Do not mix.

6

Then, add the tomatoes, again, distributing evenly across the pan. Again, do not mix.

7

Break up the pepper or tomato paste into little pieces and distribute evenly across the pan, and I know you want to, but don’t mix. 

8

Sprinkle in the salt & pepper on top and add ½ cup of water.

9

Cover and cook on medium-low for 25 minutes. 

10

Serve with a pilav or bread of your choice, or enjoy as is.