Taze Fasulye (تازه فاسولیه) — Turkish Fresh Green Bean Stew with Tomato

• 700 gfresh green beans, trimmed and cut into 4 cm pieces (Romano or flat green beans are traditional, but any fresh green bean works.)
• 200 gyellow onion, thinly sliced
• 10 ggarlic cloves, thinly sliced (About 2 medium cloves.)
• 45 mlextra-virgin olive oil (Zeytinyağlı dishes rely on good olive oil for flavor.)
• 350 gtomatoes, grated or finely chopped (Ripe summer tomatoes give the best sweetness.)
• 20 gtomato paste (About 1 tbsp.)
• 4 ggranulated sugar (About 1 tsp to balance tomato acidity.)
• 6 gfine sea salt (About 1 tsp.)
• 2 gAleppo pepper flakes (About 1 tsp; use for gentle warmth.)
• 1 gfreshly ground black pepper (About 1/2 tsp.)
• 300 mlwater (Add gradually if needed to keep a shallow simmer.)
• 15 mllemon juice (About 1 tbsp, optional but traditional for brightness.)
• 10 gfresh dill, chopped (About 2 tbsp; optional but very common.)

Instructions

1. 1

   Trim the green beans by removing the stem ends, then cut them into 4 cm pieces so they cook evenly. Rinse the beans well and drain them thoroughly, because excess water can dilute the tomato base.

2. 2

   Warm the olive oil in a wide pot over medium heat for 1 minute until it loosens and shimmers lightly. Add the sliced onion and cook for 8 minutes, stirring often, until soft and translucent but not browned.

3. 3

   Add the sliced garlic and cook for 60 seconds, stirring constantly so it turns fragrant without coloring. Stir in the tomato paste and cook for 2 minutes to remove its raw taste and deepen the stew’s color.

4. 4

   Add the grated tomatoes, salt, sugar, Aleppo pepper, and black pepper, then stir well to combine. Simmer the mixture for 6 minutes, letting it thicken slightly and become glossy as the tomatoes reduce.

5. 5

   Add the green beans and toss for 2 minutes so they are fully coated in the tomato-onion mixture. Pour in 300 ml water, then bring the pot to a gentle simmer; the liquid should come about one-third of the way up the beans.

6. 6

   Cover with a lid and cook on low heat for 40 minutes, stirring every 10 minutes to prevent sticking and to keep the beans submerged. If the pot looks dry at any point, add 30 ml water at a time and return to a gentle simmer.

7. 7

   Uncover and cook for 6–8 minutes more so the sauce becomes lightly thick and clings to the beans. Turn off the heat, stir in the lemon juice, and rest the stew for 10 minutes so the olive oil and tomato flavors meld.

8. 8

   Serve warm or at room temperature, spooning some of the tomato-olive oil sauce over each portion. Finish with chopped dill just before serving for a fresh, herbaceous lift.