Turkish · Dinner
Braised Green Beans in Olive Oil (GLP-1)
Turkish-style braised green beans simmered in olive oil with tomato, onion and garlic, brightened with lemon and finished with cannellini beans and Greek yogurt for a protein-forward, high-fibre bowl. Soft-cooked vegetables and a light tomato base make this an easy-to-digest, low-fat, single-serving stew.
$3
10 minsPrep
30 minsCook
40 minsTotal
EasyLevel
Nutrition per serving
412Calories
37.2gProtein
12.8gFat
48.1gCarbs
10.2gSugar
14.6gFiber
780mgSodium
5mgChol
2.5gSat Fat
1450mgPotassium
260mgCalcium
5.8mgIron
0.1mcgVitamin B12
32mgVitamin C
vegetarian
gluten-free
low-calorie
protein-rich
high-fiber
low-cholesterol
glp-1
Instructions
1
Prep
Trim and halve the green beans, thinly slice the onion and garlic, and drain the cannellini beans in a colander.
2
Sweat
Warm the olive oil in a small saucepan over medium-low heat for 4 minutes, then add the onion and garlic until softened and translucent.
3
Build
Stir in the canned tomatoes and tomato paste, add the green beans, water, salt and pepper, then cover and braise over low heat for 20 minutes until tender.
4
Plate
Stir in the drained cannellini beans, simmer 5 minutes over low heat, then spoon into a bowl, top with Greek yogurt and parsley, and serve with lemon wedges.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz150g, cooked, about half a 15 oz can drained cannellini beans
- 14 oz400g green beans
- 11 onion
- 4 cloves4 cloves garlic
- 7 oz100g, a quarter of a 14.5 oz can canned tomatoes
- 2 tbsp2 tbsp olive oil
- 4 tbsp60ml water
- 1 tsp1 tsp tomato paste
- 1/2 tsp1/2 tsp salt
- a pinch of black pepper
- 44 lemon wedges
- 1/2 cup120g plain Greek yogurt
- 2 tsp2 tsp parsley
