Zeytinyağlı Fasulye (Zeytinyağlı Fasulye) — Turkish Green Beans Braised in Olive Oil
A classic Turkish “zeytinyağlı” dish where vegetables are gently braised in fruity olive oil and served at room temperature. Green beans simmer with tomato, onion, and a touch of sugar for a balanced, silky, meze-style plate.
Printable Recipe Card
Servings: 6 · Total: 75 min · Difficulty: easy
Ingredients (quick list)
- 800 g green beans, trimmed and cut into 4 cm pieces
- 250 g yellow onion, thinly sliced
- 12 g garlic cloves, thinly sliced (about 3 medium cloves)
- 90 ml extra-virgin olive oil (plus 10 ml to finish (included below))
- 20 g tomato paste (about 1 tbsp)
- 300 g ripe tomatoes, grated or finely chopped
- 6 g granulated sugar (about 1 1/2 tsp)
- 7 g fine sea salt (about 1 1/4 tsp)
- 2 g Aleppo pepper (about 1 tsp)
- 1 g freshly ground black pepper (about 1/2 tsp)
- 250 ml water
- 30 ml lemon juice (about 2 tbsp)
+ 1 more in the full ingredients section below.
Steps (summary)
- Trim the green beans and cut them into even 4 cm lengths so they cook uniformly. Rinse them well and drain thoroughly, because…
- Set a wide, heavy pot over medium heat and add 90 ml extra-virgin olive oil. Add the sliced onion and cook for 10 minutes, stir…
- Stir in the sliced garlic and cook for 60 seconds until fragrant. Add the tomato paste and cook for 2 minutes, pressing it into…
- Add the grated tomatoes, sugar, salt, Aleppo pepper, and black pepper, then stir to combine into a loose sauce. Simmer for 4 mi…
- Add the green beans and toss carefully to coat them in the tomato-onion mixture. Pour in 250 ml water, then level the beans so…
- Bring the pot to a steady simmer, then reduce heat to low and cover with a lid slightly ajar. Cook for 40–45 minutes, stirring…
+ 2 more steps in the full instructions section below.
Cultural Background
Zeytinyağlı dishes are a cornerstone of Turkish home cooking and meze culture, especially along the Aegean where olive oil is prized. Served cool or at room temperature, they highlight seasonal vegetables with restrained, elegant seasoning.
Equipment
💡 Tips
- Use a wide pot so the beans braise in a shallow layer; this helps the sauce reduce without overcooking the vegetables.
- Cool the dish before serving; zeytinyağlı dishes taste more rounded after resting 1–2 hours at room temperature.
- If your tomatoes are watery, simmer the tomato-onion base 2–3 extra minutes before adding beans to keep the final sauce glossy, not thin.
⚠️ Common Mistakes
❌ Browning the onions and tomato paste too hard, making the dish taste bitter.
✅ Fix: Keep heat at medium and stir often; aim for soft onions and lightly cooked paste, not deep browning.
❌ Adding too much water and ending with a soupy, diluted sauce.
✅ Fix: Use 250 ml water and a wide pot; simmer uncovered the last 5–10 minutes if you need extra reduction.
❌ Serving straight from the stove, before flavors settle.
✅ Fix: Cool at least 30 minutes; ideally rest 1–2 hours so the olive oil and tomato fully perfume the beans.
🧊 How to Store
Refrigerate in an airtight container for up to 4 days. Serve cold or bring to cool room temperature for best flavor; if reheating, warm gently over low heat with 30 ml water to loosen the sauce without frying the olive oil.
📅 Make Ahead
Cook up to 2 days ahead and refrigerate; the flavor improves as it rests. Bring to room temperature and add the finishing olive oil and dill just before serving for a fresh, glossy finish.
🍽️ Pairs Well With
- Pilav
- crusty bread
- cacık
- olives
- feta-style cheese
- lemon wedges
Regional Variations
- Aegean-style: increase olive oil by 15 ml and finish with more dill for a greener, more aromatic plate.
- With potatoes: add 250 g peeled potatoes cut into 3 cm chunks with the beans for a heartier, lunch-friendly version.
- With carrots: add 150 g sliced carrots with the onions for extra sweetness and color, common in some family recipes.
Ingredients
- 800 ggreen beans, trimmed and cut into 4 cm pieces
- 250 gyellow onion, thinly sliced
- 12 ggarlic cloves, thinly sliced (about 3 medium cloves)
- 90 mlextra-virgin olive oil (plus 10 ml to finish (included below))
- 20 gtomato paste (about 1 tbsp)
- 300 gripe tomatoes, grated or finely chopped
- 6 ggranulated sugar (about 1 1/2 tsp)
- 7 gfine sea salt (about 1 1/4 tsp)
- 2 gAleppo pepper (about 1 tsp)
- 1 gfreshly ground black pepper (about 1/2 tsp)
- 250 mlwater
- 30 mllemon juice (about 2 tbsp)
- 10 gfresh dill, chopped (about 1/2 bunch)
🔄 Substitutions
- Aleppo pepper→ sweet paprika (2 g) + crushed red pepper flakes (0.5 g)
- fresh dill→ fresh parsley (10 g)
- fresh tomatoes→ canned crushed tomatoes (300 g)
Instructions
- 1
Trim the green beans and cut them into even 4 cm lengths so they cook uniformly. Rinse them well and drain thoroughly, because excess water can dilute the olive-oil braise.
- 2
Set a wide, heavy pot over medium heat and add 90 ml extra-virgin olive oil. Add the sliced onion and cook for 10 minutes, stirring often, until soft and translucent but not browned.
- 3
Stir in the sliced garlic and cook for 60 seconds until fragrant. Add the tomato paste and cook for 2 minutes, pressing it into the onions so it caramelizes lightly and loses its raw edge.
- 4
Add the grated tomatoes, sugar, salt, Aleppo pepper, and black pepper, then stir to combine into a loose sauce. Simmer for 4 minutes so the tomatoes thicken slightly and the flavors meld.
- 5
Add the green beans and toss carefully to coat them in the tomato-onion mixture. Pour in 250 ml water, then level the beans so most are just submerged; this gentle, shallow braise is key to a silky texture.
- 6
Bring the pot to a steady simmer, then reduce heat to low and cover with a lid slightly ajar. Cook for 40–45 minutes, stirring once or twice, until the beans are fully tender and the liquid has reduced to a glossy, olive-oil-speckled sauce.
- 7
Turn off the heat and stir in the lemon juice to brighten the braise. Let the dish cool in the pot for at least 30 minutes so the beans absorb the olive oil and tomato flavors, which is essential for authentic zeytinyağlı style.
- 8
Transfer to a serving platter, spooning the remaining sauce over the beans. Drizzle with the remaining 10 ml extra-virgin olive oil, scatter the chopped dill on top, and serve at room temperature for the most traditional flavor.
🪪 Recipe Passport
Cultural Background
Zeytinyağlı dishes are a cornerstone of Turkish home cooking and meze culture, especially along the Aegean where olive oil is prized. Served cool or at room temperature, they highlight seasonal vegetables with restrained, elegant seasoning.
Regional Variations
Researched from multiple sources and validated by the Zaffaron editorial team. Every recipe is tested for accuracy, measurements, and cultural authenticity.
Nutrition per serving
Pairs well with
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