Fasoulia (also known as fasoulia, fasulyas, and/or zeytinyağlı fasulye), is a classic and delicious Turkish dish. According to food writer Susan Barocas, fasoulia “is a touchstone vegetable dish in Turkey that was incorporated into the country’s Jewish cuisine generations ago.” And in The New Mediterranean Jewish Table, Joyce Goldstein shares a recipe for Slow-Cooked Green Beans (Fasulyas), which she says can be made with flat romano beans instead of thinner green beans. The key to this dish is using plenty of olive oil and allowing the beans and tomatoes to simmer for at least 45 minutes to bring out the sweetness of the beans.
Slow-cooked and sultry, these Turkish green beans may actually be the perfect Thanksgiving side dish, particularly since this dish should be cooked, cooled and served at room temperature. This dish is a welcome alternative from the heavy, beige dishes that crowd the table on America’s favorite food holiday, with the vibrant red of stewed tomatoes and the bright, tangy garnish of lemon juice and dill. It might just replace green bean casserole forever.
- ¼ cup olive oil (plus more to serve)
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes
- 1 pound fresh green beans, trimmed
- ¼ cup fresh dill, chopped
- Juice of one lemon
- Salt and pepper to taste
- Heat olive oil in a large saucepan over medium heat. Add onion and garlic and cook until translucent, about 10 minutes.
- Add tomatoes, green beans, salt and pepper, and cook, stirring occasionally, for 45 minutes. Add a half cup of water (or more) if the stew starts to look too dry.
- Remove from heat and allow to cool.
- To serve, bring the dish to room temperature, taste and adjust seasoning as necessary, and garnish with olive oil, lemon juice, and fresh dill.