Braised Green Beans

Braised Green Beans

‘Braised Green Beans’ means ‘Taze Fasülye’ in Turkish and it is a delicious and classic Turkish cuisine vegetarian meze. ‘Braised Green Beans’ is a very simple meze to prepare. In Turkey, some restaurants consider this delicious dish as a meze and some consider it as a side dish. It is a combination of braised green beans, extra virgin olive oil, onion, and summer tomatoes. Is that it? Yes, that is the all ingredients you need. Just make sure you use extra virgin olive oil and summer tomatoes while making this dish. It will be ready in 30 minutes and it will be one of your favorite dishes.

There are two cooking types of this delicious dish in Turkey. One is with a pressure cooker and another one is normal cooking in a saucepan with a lid. Some restaurants use pressure cookers to increase the quantity to serve, but I can easily feel the taste if it is cooked in a pressure cooker or normal method within a saucepan. In my opinion, always prefer the normal method because pressure cookers are killing the quality of the green beans and gives a dull taste.

The Story of Braised Green Beans

As I mention above; we say ‘Taze Fasülye’ to ‘braised green beans’ in Turkish. ‘Taze’ means ‘fresh’ and ‘Fasülye’ means ‘beans’ in English. The Latin name of this vegetable is ‘Phaseolus Vulgaris’. So when we spell the ‘phaseolus’ word, it sounds like ‘fasülye’ in Turkish. So basically we made a dish name with the mix of Latin and Turkish.

There is no specific information when exactly ‘Green Beans’ were involved in Ottoman cuisine, but some Ottoman historians say it is after the 1450s. Historians say ‘Green Beans’ came from Spain’s Al-Andalus region of the Ottoman Empire.

At that period, Al-Andalus (Muslim Iberia or Muslim Spain) and the Ottoman Empire had close relations with each other because both were Muslim countries. Al-Andalus merchants and Ottoman merchants were making mutual trade. As a vegetable, ‘Green Beans’ grow in warm regions and if we consider Spain’s location, we see that it has the optimum weather conditions to grow ‘Green Beans’. So it makes sense when we think about how this dish involved Ottoman cuisine.

Today, ‘Green Beans’ widely grows in the southern part of Turkey. Antalya city is one of the biggest producers of ‘Green Beans’ in Turkey because they have the best weather condition to grow such vegetables. Let’s make this delicious meze.

Braised Green Beans
5 from 3 votes

Braised Grain Beans

Course Side Dish
Cuisine Turkish
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4
Calories 75 kcal


  • 500 g fresh green romano flat beans, cut into 3 pieces
  • 3 tbsp extra virgin olive oil
  • 1 cup onion diced
  • 1 cup tomatoes diced
  • 2 cloves garlic
  • 2 teaspoon sugar
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/2 cup water


  1. Pour the extra virgin olive oil, diced onions and diced tomatoes in to a pan. Then put the green beans in a pan and stir them.

  2. Add the sugar, black pepper and salt and water and stir all and close the lid. Cook over medium-low heat about 35 minutes.

  3. Serve hot or cold.

Recipe Notes

Tip: I always prefer olive oiled dishes to be served cold. Let the dish rest in the refrigerator for an hour or some. You will taste the difference.


5 thoughts on “Braised Green Beans”

  1. Maria

    This recipe is very similar to my dad’s Neapolitan recipe, only difference is the onions are replaced with garlic. Delicious either way.

    1. Turkish Foodie

      Hi Maria;
      I am glad you liked it. Maybe next time; I should give a try your dad’s way of making Braised Green Beans. ☺☺

  2. Madeline

    5 stars
    I appreciate the recipe but the taste is only as good as the beans. The dish is almost tasteless. I made it to the letter though with haricots verts from Whole Foods. A waste of money and an hour and a half of my time. It’s delicious in Turkey and maybe in the States if you taste the raw beans first to make sure they actually have a flavor. Stay away from haricots verts at Whole Foods.

    1. ilke Barış

      Dear Fliz;
      I m sorry to hear that it was tasteless. The type of Green Bean may cause this. In Turkey, we use a certain type of Green Beans. It called “Green Romano Beans”. Next time, try this type.

    2. Deborah Goktas

      5 stars
      I totally disagree, perhaps you didn’t follow the recipe properly, or maybe cooked it too long? Never been disappointed using this recipe.

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