‘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 Grain Beans
- 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
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.
Add the sugar, black pepper and salt and water and stir all and close the lid. Cook over medium-low heat about 35 minutes.
Serve hot or cold.
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.