Turkish · Lunch
Braised Green Beans in Olive Oil
Green beans slow-braised in olive oil with onion, garlic, and tomato until silky and tender, a classic Turkish zeytinyagli dish. Sweetened lightly by cooked-down tomato and finished with fresh dill, it is served warm or at room temperature alongside crusty bread or yogurt.
$3
12 minsPrep
40 minsCook
52 minsTotal
EasyLevel
Nutrition per serving
215Calories
4.1gProtein
15.2gFat
18.2gCarbs
8.9gSugar
6.8gFiber
610mgSodium
0mgChol
2.2gSat Fat
680mgPotassium
90mgCalcium
2.3mgIron
0mcgVitamin B12
28mgVitamin C
vegan
vegetarian
gluten-free
low-carb
low-calorie
high-fiber
mediterranean
all-time-classics
vegan
gluten-free
low-calorie
Instructions
1
Prep
Trim and halve the green beans on a cutting board. Thinly slice the onion and garlic. Grate or finely chop the tomato into a bowl.
2
Sweat
Warm the olive oil in a heavy-bottomed pot over medium heat and sweat the onion for 4 minutes until soft and translucent.
3
Braise
Add the green beans, tomato, tomato paste, water, sugar, salt, and pepper to the pot. Stir to coat, cover, and braise over low heat for 35 minutes until the beans are tender and sauce thickens to a glossy coating.
4
Plate
Uncover the pot and stir in the dill. Spoon the braised beans onto a plate and serve with lemon wedges.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g green beans, trimmed and halved
- 11 onion
- 4 cloves4 cloves garlic
- 22 small tomato, about 100g
- 2 tbsp2 tbsp tomato paste
- 6 tbsp90ml olive oil
- 2/3 cup160ml water
- 1 tsp1 tsp sugar
- 1/2 tsp1/2 tsp salt
- a pinch of black pepper
- 2 tbsp2 tbsp fresh dill
