I love this stew because it’s nourishing, flavorful, and surprisingly easy to prepare. The meat adds richness, while the beans bring freshness, creating a balanced dish that feels both light and filling. The longer it simmers, the more tender the meat becomes, and the flavors deepen beautifully. I also find that it tastes even better the next day, making it a great make-ahead option for busy weeks.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1 tablespoon olive oil 300 g diced lamb or beef 400 g fresh green beans 1 large onion, diced 2 cloves garlic, finely chopped 2 medium tomatoes, diced 1 ½ tablespoon tomato paste 1 teaspoon salt 1 teaspoon paprika ½ teaspoon freshly ground black pepper ½ teaspoon flaked chili 1 ½ cups water
Directions
I begin by preparing the vegetables—trimming the green beans into bite-sized pieces, dicing the onion and tomatoes, and chopping the garlic. I also cut the meat into small chunks.
In a large Dutch oven, I heat olive oil over medium heat and brown the meat on all sides. This step develops a deeper flavor. Once browned, I add the onions and cook until soft, then stir in the garlic for another minute.
Next, I add tomato paste, paprika, chili flakes, salt, and pepper, mixing everything well. I stir in the tomatoes and let them cook down slightly before adding the green beans. I pour in enough water to cover the ingredients, then bring the pot to a gentle simmer.
I reduce the heat to low, cover, and let the stew cook for about 45 minutes to 1 hour, stirring occasionally. If the liquid reduces too much, I add a little extra water. By the end, the beans are tender but not mushy, and the meat is soft and flavorful.
I taste and adjust seasoning before serving the stew hot with rice or bread.
Servings and Timing
This recipe serves 4 people. It takes about 10 minutes of prep time and 1 hour of cooking, for a total of 1 hour and 10 minutes.
Variations
Sometimes I use chicken instead of lamb or beef for a lighter version. If I want a vegetarian dish, I skip the meat and add extra beans or even chickpeas. For more depth of flavor, I like adding a bay leaf or a touch of cumin. In summer, when fresh tomatoes are sweet, I use fewer spoonfuls of tomato paste.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors actually improve as it rests. To reheat, I gently warm it on the stove, adding a splash of water if needed. This stew also freezes well for up to 2 months—perfect for batch cooking.
FAQs
Can I use frozen green beans instead of fresh?
Yes, frozen beans work fine, though fresh beans hold their texture better.
Can I make this dish vegetarian?
Yes, I simply skip the meat and use vegetable broth instead of water for extra flavor.
How do I keep the meat tender?
I cook it low and slow, giving it enough time to soften without rushing.
Can I prepare this stew ahead of time?
Yes, in fact, I find it tastes better the next day as the flavors meld together.
What meat works best for this recipe?
I usually use lamb or beef, but chicken can be used for a lighter option.
Can I use canned tomatoes instead of fresh?
Yes, but I add a small pinch of sugar to balance the acidity.
Should I cover the pot while simmering?
Yes, covering helps keep the moisture in and prevents the stew from drying out.
Can I make this spicier?
Absolutely, I add more chili flakes or even a little fresh chili if I want extra heat.
What can I serve this with?
I love pairing it with rice, bulgur, or crusty bread.
Can I freeze Etli Taze Fasulye?
Yes, it freezes very well. I let it cool, portion it, and store it in freezer-safe containers for later.
Conclusion
Etli Taze Fasulye is a traditional dish that always feels like home to me. With tender meat, flavorful beans, and a simple tomato sauce, it’s a humble yet deeply satisfying stew. I love how it’s easy to prepare, versatile with different variations, and even better the next day. Whether I serve it for a family dinner or make a big batch for the week, it’s a recipe I return to time and time again.
Etli Taze Fasulye is a traditional Turkish green bean stew made with tender meat, tomatoes, and spices simmered until flavorful and comforting. Served with rice or bread, it’s a wholesome and hearty dish enjoyed across the Mediterranean and Middle East.
Total Time:1 hour 10 minutes
Yield:4 servings
Ingredients
1 tablespoon olive oil
300 g diced lamb or beef
400 g fresh green beans, trimmed and cut
1 large onion, diced
2 cloves garlic, finely chopped
2 medium tomatoes, diced
1 ½ tablespoons tomato paste
1 teaspoon salt
1 teaspoon paprika
½ teaspoon black pepper
½ teaspoon chili flakes
1 ½ cups water
Instructions
Prepare vegetables by trimming beans, dicing onion and tomatoes, and chopping garlic. Cut meat into chunks.
Heat olive oil in a Dutch oven over medium heat. Brown meat on all sides.
Add onions and cook until softened, then stir in garlic for 1 minute.
Mix in tomato paste, paprika, chili flakes, salt, and pepper. Stir well.
Add diced tomatoes and cook until slightly softened.
Stir in green beans and pour in water to cover ingredients. Bring to a gentle simmer.
Reduce heat to low, cover, and cook for 45–60 minutes, stirring occasionally. Add more water if needed.
Check beans and meat for tenderness. Adjust seasoning before serving.
Serve hot with rice, bulgur, or bread.
Notes
Use chicken instead of lamb or beef for a lighter version.
Skip meat for a vegetarian option and use vegetable broth instead of water.
Add a bay leaf or cumin for extra flavor depth.
Frozen beans can replace fresh ones, though texture may differ.
Stew tastes even better the next day as flavors meld.
