Turkish green beans slowly braised with onion, tomato, olive oil, and a little sugar.
18 min prep 42 min cook
Keeps the screen on · step-by-step guide · built-in timer
Remove the strings from the beans and split them lengthwise in two.
Slice the onions into half moons and dice the tomatoes.
Layer the onions, beans, and tomatoes in a pot.
Add the olive oil, sugar, salt, and hot water.
Cover and cook over low heat for 38 minutes until the beans are tender.
Remove the pot from the heat and rest it covered for 20 minutes.
Serve once it reaches room temperature.
💡 Tip: Shake the pot from time to time instead of stirring; the beans cook in the tomato juices without breaking.
🍽️ Serving suggestion: Serve Ayse kadin beans at room temperature on a summer table with rice pilaf and lemony green salad.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~190
kcal calories
5
g protein
18
g carbs
10
g fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
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