Fasulye (Turkish Green Beans with Meat)

A true family heirloom, fasulye is a Turkish green bean stew with meat that is simple and comforting. Simmered in tomato broth, we like to serve fasulye with Jasmine rice.

Turkish Green Beans

This dish is dear to my childhood and to my stomach. Called fasulye, it is based off of my Mom’s Sephardic side of the family and is truly and family gem. My mother learned to make this recipe from her Great-Grandmother and all the women in our family have a certain twist to their fasulye.

Fasulye translates to beans in Turkish and in many recipes can either mean a stew of large white beans or in this case, with fresh tender green beans.

My mom would tell me stories of how her, Aunt Clara and Grandma and Great-Grandma would all sit on the floor with large bowls of green beans snapping each end of every single one. If there was still a string left, Mom’s Grandma spotted it.

Meat in Turkish Fasulye (Beef, Lamb, Steaks or Cubed)

The way I grew up with my mom making it, was with chunks of lamb or beef, however my mom’s sister prefers to leave the beef as whole steaks, allowing the meat to fall off the bone itself. This may or may not have ignited some family rivalry, but that’s for another time.

Turkish fasulye is simple and heart-warming. Thinking about it makes me cozy inside. The ingredients are uncomplicated and the flavors pronounced. The combination of condensed tomato water and green beans melds together so well and creates a distinct flavor only this pairing can illustrate.

Simmer in Dutch Oven or in Slow Cooker

Once the beef steaks are added to the stew (you can do the same in a slow cooker), everything slowly cooks for hours, allowing the meat to tenderize and fall of the bone. In fact, this is one of those stews that is even better the next day and the next.

Serve Fasulye with Rice

We serve this dish with jasmine rice and it is incredible. Slop the saucy tomato gravy over the rice and dig in. Enjoy with the women in your family, of course, the men won’t be disappointed either.

More Turkish Recipes to Try

Summer Fasulye

Turkish Zucchini Pie

Baklava Bimuelos

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Fasulye (Turkish Green Beans with Meat)

A true family heirloom, fasulye is a Turkish green bean stew with meat that is simple and comforting. Simmered in tomato broth, we like to serve fasulye with Jasmine rice.

Prep Time10 mins

Cook Time3 hrs

Total Time3 hrs 10 mins

Course: Main Course

Cuisine: Mediterranean, Middle Eastern, Turkish

Keyword: fasulye, Turkish green bean stew with meat, Turkish green beans recipe, Turkish green beans with meat

Servings: 6 servings

Calories: 266kcal

Author: Samantha Ferraro

Cost: $15

Equipment

Dutch Oven

Ingredients

• 2 Rib-eye or New York steaks trimmed well (about 1-1 ¼ pounds each)
• 4-5 cups of water
• 3- 6 ounce cans tomato paste
• 3-4 cups fresh or frozen green beans ends trimmed
• 1 teaspoon Kosher salt
• Few grinds of black pepper
• Cooked Jasmine rice for serving

US Customary – Metric

Instructions

• Begin by patting the neat dry with paper towels.
• In a large Dutch oven or pot, add water and cans of tomato paste. Stir in tomato paste well until diluted and water turns a dark red.
• Place trimmed steaks directly in tomato broth and season generously with salt and pepper.
• Place green beans on top of steaks and tomato broth. It is OK if some green beans are submerged but most should not be so they can be steamed.
• *If using frozen green beans, make sure they are very dry before adding to pot.
• Heat on a medium simmer and allow to cook for about 3 hours. When done, meat should be tender and green beans cooked but still with a bite.
• You can serve as whole steaks or break the meat up into large chunks and serve over rice with green beans and tomato broth spooned over.

Notes

In terms of meat, you can substitute with less expensive stew meat that is cut into 2 inch chunks.

This recipe can easily be made in the slow cooker, with the same directions.

Nutrition

Calories: 266kcal | Carbohydrates: 18g | Protein: 22g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 51mg | Sodium: 995mg | Potassium: 917mg | Fiber: 3g | Sugar: 10g | Vitamin A: 1044IU | Vitamin C: 16mg | Calcium: 46mg | Iron: 3mg

This post was originally published in April, 2012 and has been updated in March 2021 with added nutritional information and cooking tips.