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.
Servings: 6 servings
- 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
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.
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.
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