In this Mediterranean-style version of a classic Turkish dish, fresh green beans are slowly braised with ripe tomatoes, onions, garlic and plenty of olive oil until they become tender and buttery. Serve with warm pita or crusty bread to soak up the flavorful juices.
“This turned out really great!”
Why This Recipe Is a Keeper
Late-summer green beans can be tougher and fibrous compared with tender spring beans. Slow braising softens mature beans and concentrates flavor. If you have an abundance of garden tomatoes, this method turns them into a rich, fragrant sauce that complements the beans beautifully.
The dish is closely related to the Turkish classic taze fasulye and has many Mediterranean variations. It’s commonly served as a side or as part of a mezze platter, so it’s flexible and crowd-pleasing.
It also keeps well: the flavors develop over time and the dish is delicious at room temperature or reheated. Stored in the refrigerator, it will still taste great several days later.
How to Make Mediterranean Braised Green Beans with Tomatoes
Recipe Ingredients
Below are the ingredients you’ll need. Exact quantities are listed in the recipe card further down.
Ingredient Notes and Substitutions
- Tomatoes: Fresh summer tomatoes are ideal for bright, sweet flavor. Off-season, Roma or Campari tomatoes work well. For convenience, use a good-quality canned tomato for best results.
- Green Beans: Standard string beans are fine. Romano or Italian pole beans (wider and heartier) hold up nicely to braising.
- Olive Oil: Extra-virgin olive oil gives the best flavor.
- Sugar: A small amount of sugar is traditional in some versions to balance acidity; a squeeze of lemon at the end brightens the dish if it tastes too sweet.
Step-by-Step Instructions
- Peel the tomatoes: prepare an ice bath and bring a saucepan of water to a boil. Cut a small “X” in the bottom of each tomato and blanch in the boiling water for 20–30 seconds until the skin loosens. Transfer to the ice bath to stop cooking.
- Drain, peel, seed if desired, and chop the tomatoes.
- Heat the olive oil in a large, deep skillet or sauté pan over medium heat. Add the sliced onion and chopped garlic and cook, stirring occasionally, until the onion softens (about 5–6 minutes).
- Add the chopped tomatoes and cook until they start breaking down into a sauce, about 4–5 minutes.
- Add the green beans, water and red pepper flakes. Bring to a simmer, reduce the heat to low, cover with the lid slightly ajar and braise until the beans are very tender, about 45 minutes.
- The beans may darken to an olive color during cooking — this is normal and does not affect flavor.
- When tender, season with salt and freshly ground black pepper and add a teaspoon of sugar (or to taste) to balance acidity.
- Finish with chopped fresh parsley and serve with lemon wedges. A squeeze of lemon brightens the dish and brings the flavors together.
- That’s it — simple, flavorful Mediterranean braised green beans with tomatoes.
Chef Tips and Tricks
- Trimming stem ends: there’s no perfect shortcut. Remove only the stem end; the opposite tip is tender. Options:
- Trim each bean individually and enjoy the rhythm of the task.
- Line several beans up and slice the ends with a knife.
- Hold two or three at a time and snap off the stems with your fingers.
- Use kitchen shears to snip grouped stems quickly.
Recipe FAQs
Peeling yields a smoother sauce. Tomato skins are edible but may not break down fully and can leave small bits in the finished dish.
Yes. Rinse frozen beans briefly to remove frost before cooking to avoid any chill or off-flavors.
Yes. Choose a good-quality canned tomato for the best flavor if fresh are not available.
Serve on the Side With
- Simple grilled or roasted proteins
- Fish baked in parchment
- Seared lamb or chicken with Mediterranean seasonings
- Grain-based vegetable casseroles or pilafs
More Green Bean Ideas
- Spicy Asian-style green beans
- Roasted green beans with tomato and caper relish
- Skillet-charred green beans with a tangy butter
- Greek-style braised green beans
For more vegetable side dishes, browse your collection of favorite recipes and adapt them to seasonal produce.
Mediterranean Braised Green Beans with Tomatoes
Equipment
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Glass mixing bowls
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Slotted spoon
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Saucepan
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Paring knife and chef’s knife
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Cutting board
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Deep skillet or nonstick sauté pan
Ingredients
- 2 medium tomatoes
- 1/3 cup extra-virgin olive oil, plus more for drizzling if desired
- 1 large onion, quartered and sliced
- 4 cloves garlic, chopped
- 1 pound green beans, trimmed and halved crosswise
- 1 cup water
- 1/2 teaspoon crushed red pepper flakes
- Salt and freshly ground black pepper, to taste
- 1 teaspoon sugar, or to taste
- Chopped fresh parsley
- Lemon wedges
Instructions
- Prepare an ice bath and bring a saucepan of water to a boil. Cut a small “X” in the bottom of each tomato.
- Blanch the tomatoes for 20–30 seconds, until the skin begins to curl and peel away, then transfer to the ice bath.
- Drain, peel, seed as you like, and chop the tomatoes. Set aside.
- Heat the olive oil in a deep skillet or sauté pan over medium heat.
- Add the onion and garlic and cook, stirring occasionally, until the onion softens, about 5–6 minutes.
- Add the tomatoes and cook until they begin to break down, about 4–5 minutes.
- Add the green beans, water and crushed red pepper flakes. Bring to a boil, reduce heat to low, cover slightly ajar and simmer, stirring occasionally, until the beans are very tender, about 45 minutes.
- Season with salt and pepper and add sugar to taste.
- Sprinkle with chopped parsley and serve with lemon wedges.
Notes
- A squeeze of lemon juice adds a bright balance to the finished dish.
MAKE AHEAD:
- Can be made up to 4 days ahead and refrigerated, covered.
- Reheat gently in a saucepan over medium-low heat, or serve at room temperature.
- Microwave reheating is also fine for convenience.
FREEZER-FRIENDLY:
- Cool completely, then freeze in an airtight container for up to 2 months. Reheat from frozen for best texture.
Nutrition
Nutritional values are estimates and may vary based on ingredients and portion sizes. Adjust for dietary needs.
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