🫘 Zeytinyağlı Fasulye (Green Beans in Olive Oil)
Zeytinyağlı taze fasulye is a Turkish dish of flat green beans slowly stewed with tomato and onion in olive oil until meltingly soft. The sauce is sweet and silky from the tomatoes and oil. It is cooled and served cold or at room temperature, as a side, a meze or a light lunch.
Diets
Allergens
None of the 14 major allergens in a typical recipe.
What it is made of
Recipe
Ingredients
- 500 g flat green beans
- 2 tomatoes, grated
- 1 onion, sliced
- 4 tbsp olive oil
- 1 tsp sugar
- Salt
- 150 ml hot water
Method
- Trim the beans and cut them into 4–5 cm pieces.
- Soften the onion in the olive oil for 5 minutes.
- Add the beans, tomatoes, sugar and salt and stir.
- Add the water, cover and cook on low heat for 40–45 minutes until the beans are very tender.
- Let cool in the pot and serve at room temperature.
How to make it lighter
- Halve the olive oil and cook covered so the beans steam in their own juices; 1 tbsp oil ≈ 120 kcal.
- Serve a generous portion: the beans are low in calories, the oil is where most of them sit.
- Serve it with a fresh tomato and cucumber salad for extra volume.
History
It is one of the best known zeytinyağlı dishes, the olive-oil vegetable dishes of Turkish home cooking that are traditionally eaten cold. It appears on home tables and in lokanta-style restaurants across Turkey, especially in summer.
Count it in one photo
Point your camera at the table — Me Nutrition recognises Zeytinyağlı Fasulye (Green Beans in Olive Oil) and every other dish, with calories and macros for each. Ate only half? Slide it.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →