This vegan Turkish green bean recipe is one of my favourite vegan and vegetarian stew recipes.

Contents

Last year I was at a Turkish restaurant in Berlin, Germany and saw this runner bean recipe on the menu. As I love the stews of the Turkish cuisine, I had to try this one. Since that day, this dish has been one of my favourite vegan und vegetarian stew recipes. It’s very easy to make and a super delicious summer recipe. If you follow the steps described below, I assure you that you will like it.

Ingredients (2 servings)

400 gr runner beans
2 medium tomatos, peeled and chopped
2 medium onion, chopped
2 medium carrot, peeled and diced
2 medium potatos, peeled and chopped
1 tablespoon tomate paste
1 teaspoon salt
1 teaspoon black pepper
250 ml HOT water
5 tablespoon olive oil or sunflower oil

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Turkish Green Bean (Fasulye) Recipe

5 from 1 vote

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Prep Time 10

Cook Time 25

Course Main Course

Cuisine Mediterranean

Servings 2

Calories 300 kcal

Ingredients

400 g Runner beans Fresh
2 pieces Tomatoes Medium, peeled and chopped
2 pieces Onion Medium, chopped
2 pices Carrot Medium, diced
2 pieces Potatoes Medium
1 tbsp Tomato paste
1 tsp Salt
1 tsp Black pepper
250 ml Hot water
5 tbsp Olive Oil Or sunflowe roil

Instructions

Heat olive oil in a large stock pot over medium high heat.
Add onion and sauté about 2 minutes until it softens.
After 2 minutes add tomato paste and sauté it for about 1-2 minutes.
Lower the heat, add runner beans, salt, pepper, carrots, give it a good mix and sauté for another 5 minutes over medium heat.
After 5 minutes add potatos, tomatos and 250 ml HOT water
Close the lid and cook for 25-30 minutes.
After 25-30 minutes, check if the runner beans are done.
If runner beans are done, turn the heat off and wait approx. 30 minutes to get the max. taste of the stew.