Turkish Green Beans in Tomato Sauce 'Salçalı Taze Fasulye'

Fun fact: while green beans (taze fasulye) are a staple in Turkish cuisine today, they’re actually a relatively new addition compared to many other traditional ingredients. They were brought to the Ottoman Empire in the 18th century from the Americas (think Mexico, Colombia, etc.). Like many imported foods at the time, beans first appeared only in the Ottoman palace kitchens. Eventually, they became a beloved staple in both Ottoman and later Turkish households—especially during the summer months when they’re fresh and abundant.

This dish, officially called Salçalı Taze Fasulye, is one of those comforting recipes you’ll find on just about every Turkish table. Traditionally, it’s made with plenty of olive oil and eaten during the summer, but many families blanch and freeze beans so they can be enjoyed year-round.

I actually froze some of my own beans from the summer harvest (after blanching, of course), and I’m so excited to use them in this dish. Honestly? I’m giving this recipe a solid 10 out of 10.

Ingredients

✿ 250 g fresh or frozen green beans (taze fasulye - I used less because this was my first harvest)

✿ 1–2 tbsp olive oil

✿ 1 onion, finely chopped

✿ 1 tbsp tomato paste (salça)

✿ 1 can of Tomato pulp (or 1 medium tomato, grated)

✿ 1 tsp Turkish chili flakes (pul biber)

✿ Salt and black pepper, to taste

✿ ~120 ml (½ cup) water (adjust for desired sauciness)

Instructions

I've added the video just underneath these instructions, so you can follow through the video! :)

1. Heat olive oil in a small pot

2. Add the onion and sauté until soft and translucent

3. Stir in tomato paste, chili flakes, salt, and pepper. Cook for 1–2 minutes until fragrant

4. Add the trimmed and chopped green beans, stirring to coat them in the sauce

5. Pour in the tomato pulp and water. Cover and let simmer for about 20–25 minutes, until beans are tender and the sauce has thickened

6. Taste and adjust seasoning

This goes really well with rice on the side!!