Turkish Green Beans (Fasoulia) 6.000

Deb Lindsey for The Washington Post

Dec 13, 2016

This is a touchstone vegetable dish in Turkey that was incorporated into the country's Jewish cuisine generations ago. It's simple to make and consistently good, and it can be served hot, cold or at room temperature.

Although regular fresh green bean work just fine in this recipe, the more slender French beans called haricots verts are a nice touch, especially left untrimmed. Be sure to use a good-quality olive oil.

Serve with roast chicken or baked salmon, or with Persian Potato Pancakes (see related recipe).

Make Ahead: If you're going to cook the beans in advance, do not add the lemon and parsley until just before serving. The cooked green beans taste even better after a day’s refrigeration.


Servings:
6 - 8

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 6-8 servings

Ingredients
  • 1/2 cup extra-virgin olive oil
  • 2 medium onions, diced
  • 2 large or 3 medium tomatoes, seeded and chopped, plus their juices
  • 1 teaspoon sea salt, or more as needed
  • 1/2 teaspoon freshly ground black pepper, or more as needed
  • 1 cup water
  • 2 pounds untrimmed haricots verts (thin French green beans; may substitute regular green beans, trimmed)
  • Lemon wedge, for serving
  • About 1/2 cup fresh parsley leaves, coarsely chopped, for serving

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Directions

Heat the oil in a heavy pot over medium heat. Once the oil shimmers, stir in the onions; cook for 15 to 20 minutes, until tender and somewhat translucent.

Stir in the tomatoes and their juices (to taste), the teaspoon of salt and the 1/2 teaspoon of pepper; cook for 2 minutes, then add the water and green beans, stirring gently to incorporate. Reduce the heat to low, cover and cook for 45 to 60 minutes, stirring only once or twice; the water should be absorbed and the beans should be soft. Taste and add salt and/or pepper, as needed.

Transfer to a platter or wide, shallow serving bowl. (At this point, the beans can be refrigerated for up to a day.)

Just before serving, squeeze the lemon wedge over the top and sprinkle with the parsley.

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Recipe Source

From Washington writer Susan Barocas.

Tested by Susan Barocas.

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