Taze Fasulye Recipe Turkish Green Bean Stew
Turkish green bean (runner beans) and tomato stew, or taze fasuly,e is most commonly served as part of a mezze platter; however, I love eating it as a light vegetarian/vegan main course stew or even as a side dish.
Servings 2 Servings
Calories 426kcal
Ingredients
- 1 Small-Medium Onion 150g
- 3 tablespoon Olive Oil
- 10 cm Cinnamon Bark 4" Piece
- 350 g Runner Beans 3-3½ Cups
- 1 Medium Yellow Pepper
- 2 Garlic Cloves
- 3 Medium Tomatoes 350g Total
- 1 teaspoon Sumac
- ½ teaspoon Light Brown Sugar
- ½ teaspoon Salt
- ¼ teaspoon Black Pepper
- ¼ teaspoon Dried Chilli Flakes Optional
- 2 tablespoon Water
Instructions
- Cut the onion in half, peel it, top and tail it and then cut it into 5mm (¼") slices from top to bottom and not across the onion.
- Heat a 25cm or 10" frying pan over a medium-low heat, add the olive oil, and when it is hot, add the onions and cinnamon, then soften gently for 10 minutes.You do not want to fry the onions and get colour, you are aiming to soften them until they become translucent.
- Top and tail the runner beans, and if they are "stringy", remove the stringy sides (most runner beans sold in supermarkets are fine). Then cut them into 2½-3cm (1-1¼") lengths. I like to do this at a 45° angle, but it makes no difference to the recipe.
- Remove the stem and the seeds from the green pepper and cut it into 5mm (¼") strips.
- Peel the garlic cloves and slice them as finely as you can.
- Cut the tomatoes into a rough 1cm (just under ½") dice. The dish is better if you blanch the tomatoes and remove the skins first, but this is optional and not required.
- Add the sliced garlic to a pan and cook for 1 minute, stirring constantly.
- Throw in the green beans and green pepper, then toss to coat in the oil.
- Add the tomatoes, sumac, sugar, salt, black pepper, chilli flakes (if you are using them) and the water. Stir to combine, add a lid, reduce the heat to low and then cook for 25-30 minutes.
- Remove the lid, turn the heat to medium-high and fry until almost all of the water has evaporated, then serve.
Notes
This recipe will serve two as a vegan main and 4 or maybe even 6 as a side depending on what you are serving it with.
Nutrition
Serving: 1 | Calories: 426kcal | Carbohydrates: 56g | Protein: 11g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 18g | Sodium: 1196mg | Fiber: 11g | Sugar: 24g
