Green Beans in Olive Oil

Zeytinyağlı fasulye

Preparation info

  • Difficulty


  • Serves


Appears in

Classic Turkish Cooking

By Ghillie Basan

Published 1995

  • About

There are many variations of this dish, using fresh green or broad beans. It is popular as a salad served with a meat or fish dish, or on its own with lemon and yogurt.


  • 1 lb/450 g green beans, trimmed
  • 1 onion, sliced
  • 4 cloves garlic, chopped
  • 4 tablespoons olive oil
  • 2 tomatoes, skinned and roughly chopped
  • 1 teaspoon sugar
  • ½ pint/300 ml water
  • juice of ½ lemon
  • salt and freshly ground black pepper


  • Soften the onion and garlic in the oil. Add the tomatoes and sugar and cook for 2-3 minutes. Stir in the beans and pour over the water. Bring the liquid to the boil, reduce the heat, cover, and simmer for 30 minutes. Add the lemon juice, season to taste, and simmer uncovered for 10-15 minutes until most of the liquid has evaporated. Leave to cool in the pan and serve with wedges of lemon.