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!
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.
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.