Turkish Green Beans

Turkish Green Beans – a simple yet delicious side dish or meatless main dish. All you need is fresh green beans, fresh chopped tomatoes, onions, oregano, salt, pepper, parsley, and olive oil. You can make the stewed beans ahead of time and store them in the refrigerator for up to 3 days. Serve warm, cold, or at room temperature. Goes with everything! You must try these ASAP!

platter of green beans

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Braised Green Beans and Tomatoes

These Turkish Green Beans are inspired by a friend’s recent trip to Greece. She ate these beans on her trip and LOVED them. She told me that I had to make them. I am so glad that I did! These are a new favorite at our house. Fresh green beans, onions, and tomatoes simmered in olive oil until soft. Such a simple recipe that packs so much flavor! You can serve this as a vegetarian main dish or as a side dish you all your favorite meals.

skillet of green beans

How to Make Turkish Green Beans and Tomatoes

This is a very easy vegetable side dish to make with only a few simple ingredients. Heat olive oil in a Dutch oven or skillet over medium heat. Once the oil is hot, add diced onions to the skillet; cook for 15 to 20 minutes, until tender and translucent. Stir in chopped tomatoes, dried oregano, salt, and pepper; cook for 2 minutes. Add water and fresh green beans, stirring gently to incorporate. Reduce the heat to low, cover, and cook for 45 to 60 minutes, until the water is absorbed and the beans are soft. Transfer the beans to a platter or serving bowl and garnish with fresh parsley.

  • I used fresh tomatoes. Feel free to substitute a can of diced tomatoes if you prefer.
  • I used trimmed fresh green beans. You can substitute haricots verts if you prefer.
  • Make sure to cook the green beans until they are fully soft. This is not a recipe for crispy or crunchy green beans.
  • For a little kick, add some paprika to the dish.
  • Can Turkish Green Beans be made in advance? Yes. You can make the beans and refrigerate up to three days. The beans actually taste better the next day once all the ingredients have had time to meld together.
  • You can serve the beans warm, cold, or at room temperature.
  • Are Turkish Green Beans gluten-free? Yes! All of the ingredients in this recipe are gluten-free.
platter of green beans and tomatoes

What to Serve with Stewed Green Beans

We’ve been making these Mediterranian green beans at least once a month for the past few months. They are so good. This makes a lot of green beans. It is perfect for your holiday meal. The leftovers also reheat well. We usually make a full batch and eat them with dinner during the week. The green beans go with just about everything – grilled chicken, pork, steak, sandwiches, and casseroles. You name it, these green beans will taste great with it!

Here are a few of our favorite side dishes from the blog that go great with these easy green beans:

Authentic Greek Tzatziki

Authentic Greek Tzatziki – recipe from a Greek restaurant in Poros, Greece! SO simple and it tastes amazing! Goes great…

Tzatziki Chicken Salad

Tzatziki Chicken Salad – seriously delicious! Chicken, romaine lettuce, pepperoncini, tomatoes, feta, Kalamata olives, dill, red onion tossed in quick…

platter of green beans and tomatoes

Turkish Green Beans

Yield: 6 people
Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
Turkish Green Beans – a simple yet delicious side dish or meatless main dish. All you need is fresh green beans, fresh chopped tomatoes, onions, oregano, salt, pepper, parsley, and olive oil. You can make the stewed beans ahead of time and store them in the refrigerator for up to 3 days. Serve warm, cold, or at room temperature. Goes with everything! You must try these ASAP!

Ingredients:

  • ½ cup olive oil
  • 2 onions diced
  • 2 or 3 large tomatoes, chopped
  • 1 tsp salt
  • ½ tsp black pepper
  • ½ tsp dried oregano
  • ¾ cup water
  • 2 lb fresh green beans, trimmed
  • ½ cup fresh parsley, chopped

Instructions:

  • Heat the oil in a Dutch oven or large skillet over medium heat. Once the oil is hot, add the diced onions and cook for 15 to 20 minutes, until tender and translucent.
  • Add the chopped tomatoes, salt, pepper, and oregano. Cook for 2 minutes.
  • Add the water and green beans and gently stir together. Reduce the heat to low, cover, and cook for 45 to 60 minutes, until the water is absorbed and the beans are soft. Season with additional salt and pepper if needed.
  • Transfer to a platter or wide, shallow serving bowl and garnish with fresh parsley.

Notes:

  • I used fresh tomatoes. Feel free to substitute a can of diced tomatoes if you prefer.
  • I used trimmed fresh green beans. You can substitute haricots verts if you prefer.
  • Make sure to cook the green beans until they are fully soft. This is not a recipe for crispy or crunchy green beans.
  • For a little kick, add some paprika to the dish.
  • Can Turkish Green Beans be made in advance? Yes. You can make the beans and refrigerate up to three days. The beans actually taste better the next day once all the ingredients have had time to meld together.
  • You can serve the beans warm, cold, or at room temperature.

Steph

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platter of green beans and tomatoes
skillet of green beans

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Comments

  1. Would it be awful to substitute canned green beans… we actually don’t care for fresh. If so how much and how would that change the cooking time?

    1. We like canned green beans too. You will need about 2 1/2 to 3 cans of drained green beans. You will need to cook it until the liquid has been absorbed. I’m not sure exactly how long since I haven’t made this with canned green beans.

  2. Went out for greek food the other night and had the green beans… made a note to myself to look on line for a recipe… forgot all about it… and lo and behold.. here it is in my inbox… is the parsley just for garnish or is part of the recipe… it is not in your instructions but is in the ingredients…. thanks so much for this~

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