Recipes · Turkish · Main Courses
Zeytinyağlı Taze Fasulye (Green Beans Braised in Olive Oil and Tomato)
One serving has 557 kcal and 12 g protein, and at least a fifth of a woman's daily need of vitamin K (156%), vitamin C (81%), manganese (64%), thiamin (55%), pyridoxine (53%) and copper (46%). Ready in 70 minutes.
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- Preparation: 15 min
- Cooking: 55 min
- Makes: 1 serving (698 g)
- Difficulty: Easy
- Diets: Vegan, Dairy-free
- Contains: gluten
Ingredients
- 250 g Flat green beans
- 150 g Ripe tomatoes, grated
- 30 g Olive oil
- 80 g Onion
- 4 g Garlic
- 10 g Tomato paste
- 3 g Sugar
- 1 g Salt
- 120 g Water
- 50 g Crusty bread (to serve)
Method
- Top and tail the beans, pull off any strings and cut them into 4-5 cm lengths, or split flat beans lengthways in two. Halve the tomatoes and grate them, throwing away the skins.
- Warm the oil in a wide pan over medium heat and cook the sliced onion for 6-7 minutes, until soft and pale gold. Add the chopped garlic for 1 minute, then the tomato paste for 1 minute more.
- Add the beans, stir to coat them in the oil, cover and let them sweat for 5 minutes.
- Add the grated tomatoes, sugar, salt and enough of the water to come halfway up the beans. Cover and simmer gently for 40-45 minutes, until the beans are very tender and the juices have cooked down to a thick, oily sauce. Add a splash of hot water if it gets dry.
- Leave it to cool in the pan with the lid on. Turkish zeytinyağlı dishes, cooked in olive oil, are served at room temperature, and they taste even better a few hours later or the next day.
- Serve with the bread, to wipe up the sauce.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 557 kcal | 26% |
| Carbohydrates | 61 g | |
| Water | 587 mL | |
| Fiber | 11.4 g | 39% |
| Protein | 12.2 g | 25% |
| Tryptophan | 0.07 g | |
| Threonine | 0.27 g | |
| Isoleucine | 0.22 g | |
| Leucine | 0.36 g | |
| Lysine | 0.32 g | |
| Methionine | 0.07 g | |
| Cystine | 0.07 g | |
| Phenylalanine | 0.25 g | |
| Tyrosine | 0.15 g | |
| Valine | 0.29 g | |
| Histidine | 0.13 g | |
| Fat | 32.4 g | |
| Monounsaturated | 22.2 g | |
| Polyunsaturated | 4.3 g | |
| Docosahexaenoic Acid (DHA) | 0 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 3.8 g | |
| Saturated | 4.6 g | |
| Trans-Fats | 0.01 g | |
| Cholesterol | 0 mg | |
| Calcium | 193 mg | 19% |
| Copper | 0.41 mg | 46% |
| Iron | 5.4 mg | 30% |
| Magnesium | 106 mg | 34% |
| Manganese | 1.2 mg | 64% |
| Phosphorus | 216 mg | 31% |
| Potassium | 1,180 mg | 25% |
| Selenium | 11.6 µg | 21% |
| Sodium | 734 mg | |
| Zinc | 1.5 mg | 19% |
| Thiamin (vitamin B1) | 0.6 mg | 55% |
| Riboflavin (vitamin B2) | 0.49 mg | 45% |
| Niacin (vitamin B3) | 5.4 mg | 39% |
| Pantothenic acid (vitamin B5) | 1 mg | 20% |
| Pyridoxine (vitamin B6) | 0.69 mg | 53% |
| Folate (vitamin B9) | 173 µg | 43% |
| Cobalamin (vitamin B12) | 0 µg | 0% |
| Choline | 65.3 mg | 15% |
| Vitamin A | 158 µg | 23% |
| Vitamin C | 60.4 mg | 81% |
| Vitamin D (D2 + D3) | 0 IU | 0% |
| Vitamin E | 6.7 mg | 45% |
| Vitamin K | 140 µg | 156% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
0.4 kg CO2e a serving: lower than most main dishes on SustainBite. Source: ADEME, Agribalyse 3.2.
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