‘Braised Green Beans’ means ‘Taze Fasülye’ in Turkish and it is a delicious and a 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 the 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 other one is normal cooking in a saucepan with lid. Some restaurants use pressure cooker to increase the quantity to serve, but I can easily feel the taste if it is cooked in pressure cooker or normal method within saucepan. In my opinion, always prefer 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 ‘phaseolus’ word, its sound like ‘fasülye’ in Turkish. So basically we made a mix Latin and Turkish dish name.

There is no specific information when exactly ‘Green Beans’ involved to Ottoman cuisine, but some Ottoman historians says it is after 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 between each other because both were Muslim country. Al-Andalus merchants and Ottoman merchants were making mutual trade. As a vegetable, ‘Green Beans’ grow in warm regions and if we consider the Spain’s location, we see that it has the optimum weather conditions to grow ‘Green Beans’. So it makes sense when we think how this dish involved to Ottoman cuisine.

Today, ‘Green Beans’ widely grow 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
4 from 1 vote

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.


  1. 4 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.

    • 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.


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