There is no picture which does justice to braised green beans and tomatoes! This is one of the easiest and most delicious recipes which we have every Summer when the beans are plentiful and tender.
Some years ago, we lived in Turkey and met some wonderful people including the amazing Laura – who lives with her family on a leafy hillside surrounded by vineyards and grows and creates amazing food….
This is one of her staples from our raid on her recipe lists , which in Turkish is called Taze Fasulye – but we call Laura’s Beans and has become probably our all-time favourite supper dish – with rice (sauteed Turkish style in olive oil and then cooked, so it’s rich and slightly sticky to soak up the delicious sauce).
The beauty of this dish is that you can add to it to make it a meat or veggie supper which is very filling – either by sauteeing minced beef or lamb at the beginning with the onions – or adding chick peas at the end.
It’s a totally simple recipe as it pretty much looks after itself…which is an even more reason to cook it, as you can chuck it in a pan and just take a peek every so often.
1kg Green Beans of any variety. Left whole or in manageable lengths
1kg fresh tomatoes of any variety, quartered
2 large onions, quartered
5 cloves of garlic, crushed
Small pinch chilli
80ml Extra Virgin olive oil
Good squeeze tomato puree
Drizzle pomegranate molasses (optional but delicious)
Optional 300g minced meat
Optional 400g tin of chickpeas
If you are using meat, then add a little olive oil to the a large heavy wide pan and sautee the meat with the onions. Once the meat is browned, then add all the rest of the ingredients.
If not using meat, then just add all the ingredients to the pan and mix together.
Cover the pan and gently simmer for around 40-50 mins, moving the beans around occasionally to stop the contents sticking. If you have time, this is also sensational cooked slowly in the oven.
If you are using chickpeas, then once the beans are tender, add the chickpeas and continue cooking.
Season and serve with rice.
Note: It sounds like alot of olive oil in this recipe, but honestly, a good olive oil makes all the difference and is part of the flavour of the dish. Turkish people serve this in quite small portions as a lunch dish, which is quite sufficient as it is quite rich.
We sometimes use more olive oil, depending on how lavish we are feeling…and often double up on the garlic…as everyone who knows us, knows how much we love that delightful little superfood!
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