This Osmaniye-style vegetable dish cooks green beans with potatoes and tomato into a soft main.
12 min prep 33 min cook
Keeps the screen on · step-by-step guide · built-in timer
Trim the green beans and cut the potatoes into thin wedges.
Fry the potatoes in a wide pan for 7 minutes.
Add the beans and saute for 8 minutes, keeping the color bright.
Add the tomatoes, salt, and a little hot water, then cover.
Cook over low heat for 18 minutes without stirring so the potatoes do not break.
💡 Tip: Cutting the potatoes medium-thick lets them cook in the same time as the beans.
🍽️ Serving suggestion: Serve in a deep bowl with bulgur pilaf and pickles, then finish with red pepper flakes.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~174
kcal calories
4
g protein
23
g carbs
7
g fat
6.8g
Sugar
6.1g
Fiber
597.9mg
Sodium
1.1g
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.
Strong satiety, counts as a main meal
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