A Black Sea saute that turns pickled green beans and onion into a tangy, warm meze, especially good with cornbread and yogurt.
15 min prep 18 min cook
Keeps the screen on · step-by-step guide · built-in timer
Soak the pickled green beans in plenty of water for 10 minutes, then drain so the salt is not overpowering.
Chop the pickles coarsely and squeeze out the excess liquid.
Saute the onions in olive oil for 8 minutes.
Add the pickles to the pan and toss them with the onions.
Turn the pickles in the pan for 10 minutes so their tartness balances with the onion oil.
💡 Tip: Soak the pickled beans in water for 10 minutes; excess salt can make the flavor harsh.
🍽️ Serving suggestion: Serve hot with cornbread and yogurt.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~170
kcal calories
4
g protein
18
g carbs
9
g fat
2.5g
Sugar
1.3g
Fiber
584.2mg
Sodium
2g
Saturated 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.
Moderate satiety, fine between meals
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