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A traditional plate of Turkish green beans in olive oil sauce with potatoes and tomatoes.

One-Pot Turkish Green Beans with Olive Oil & Potatoes

A simplified, no-sauté version of the Turkish classic "Zeytinyağlı Taze Fasulye." Healthy, vegan, and incredibly easy to make.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 people
Course: Main Course
Cuisine: Mediterranean, Turkish
Calories: 193
Ingredients Equipment Method Video Notes

Ingredients
  

  • 1.1 lb Fresh green beans, trimmed and halved
  • 1 large Onion, finely chopped
  • 2 medium Tomatoes, peeled and diced
  • 1 large Potato, diced into cubes
  • 2 tbsp Granulated sugar
  • ½ cup Olive oil
  • 2 tbsp Tomato paste
  • 1 tsp Salt
  • 2 cups Hot water

Equipment

  • Heavy-Bottomed Pot or Dutch Oven: Essential for slow, even cooking and retaining moisture.
  • Sharp Paring Knife: For trimming the ends and "stringing" the beans.
  • Tight-Fitting Lid: This is the most important tool to ensure no steam escapes during the waterless cooking process.

Method
 

  1. Clean the green beans by removing the ends and snapping or cutting them in half.
    Trimming the ends and cutting fresh green beans in half on a wooden board.
  2. Place the beans directly into a deep pot. Layer the chopped onions and diced tomatoes on top.
    Adding chopped onions and peeled tomatoes over green beans in a large cooking pot.
  3. Add the tomato paste, sugar cubes, salt, and pour the olive oil over the entire mixture.
    Pouring olive oil and adding sugar cubes to the one-pot green bean mixture.
  4. Pour in enough hot water so that it just barely reaches the top layer of the beans.
    Simmering green beans with tomato paste and water in a covered pot on low heat.
  5. Cover the pot with a tight-fitting lid. Cook on the smallest burner at the lowest possible heat setting. Let the flavors meld as the beans soften.
    Adding cubed potatoes to the nearly cooked green beans for the final simmering stage.
  6. When the beans are nearly cooked (about 30-35 minutes in), add the diced potatoes to the pot. If the water has reduced too much, add a small splash of hot water.
    Checking the texture of the potatoes and green beans with a fork in the pot.
  7. Continue to cook until the potatoes are fork-tender and the sauce has thickened.
    Letting the finished Turkish taze fasulye rest in the pot to absorb the olive oil flavors.
  8. In Turkish culture, olive oil dishes are best served after resting. Let the dish cool to room temperature or serve warm with a side of Turkish rice pilaf.
    Serving the glossy, olive-oil-rich green beans alongside a bowl of white rice.

Video

Notes

For the best flavor, let the dish rest and cool to room temperature before serving — Turkish olive oil dishes taste even better after the flavors fully meld.