A true family heirloom, fasulye is a Turkish green bean stew with meat that is…
A simple and lighter spin of my childhood favorite, fasulye, which is Turkish stewed green beans. Usually a much heavier dish, with cuts of meat stewed in tomato broth, green beans and served with rice. The original version is the most comforting dish on a cool day, but for summer, a simple saute will do.
My advice, if it’s summer, make this when the produce it’s at its absolute finest! The sweet cherry tomatoes slowly burst and it’s own juices make a gorgeous sauce with the snappy green beans. Not to mention, this fasulye makes for a perfect accompaniment to grilled fish or meat.
To be honest, summer is my least favorite season, weather wise. The sun is way too intense, I don’t like to burn and I much prefer wearing scarves over a sundress any day. But food wise, it is probably one of my favorite seasons. Tomatoes are at their peak, and you know how much I LOVE tomatoes! Leafy greens, stone fruits are sublime and another one of my favorite eats, green beans are at their absolute best!
I fell in love when I saw the white, green and purple green beans at my local farmers market. But no rainbow in this saute, because the purple beans will slowly turn green as they cook. Apparently the purple is only in the outer layer and once the heat is turned up, the underneath green exposes. Either way, they were perfectly snappy and delicious.
Summer Fasulye (Turkish Green Beans)
- 1 pound fresh green beans any color you'd like
- 1 pint heirloom cherry tomatoes
- 2 garlic cloves chopped finely
- 2 Tb capers optional
- Olive oil for drizzling
- Fresh cilantro or parsley for garnish
- Salt and pepper to taste
- Squeeze of lemon juice
- In a sautee pan, drizzle about 1 Tb of olive oil and add chopped garlic. Saute on medium heat until just starting to change color.
- Add green beans and saute for 4-5 minutes, periodically closing with a lid to help them steam a bit but still stay snappy. Add cherry tomatoes and continue to sate until tomatoes begin to burst and release their juices. Season with salt and pepper.
- Once done, turn off the heat and garnish with capers, fresh cilantro and a squeeze of lemon.