Green Bean and Borlotti Bean Stew (Barbunyalı Çalı Fasulyesi) - A Classic Olive Oil Dish
Meet the nutritious and light Green Bean and Borlotti Bean Stew! This classic dish will turn your dinner table into a feast with our perfectly measured recipe. The wonderful harmony of fresh green beans and borlotti beans makes it a top contender for your favorite weeknight dinner. Try this delicious and easy-to-make recipe right away!
How to Make Green Bean and Borlotti Bean Stew (Barbunyalı Çalı Fasulyesi)
After washing 1 kg (about 2 lb) of green beans and trimming their ends, cut them in half lengthwise, then cut each half horizontally in half again.
In a pot, sauté 1 diced onion and 2 long green peppers in 1/2 tea glass (about 50 ml / 3 tablespoons + 1 tsp) of vegetable oil. Add 2 finely chopped garlic cloves. Stir for a moment, then add 1 tablespoon of salça (Turkish tomato paste) and 2 grated tomatoes. Stir again briefly, then add the prepared green beans and 1 soup bowl of lightly boiled borlotti beans. Stir everything together, add hot water, and leave to cook over low heat. Enjoy your meal…
Tips & Tricks
You can tell that green beans are fresh and have few strings by the "snap" sound they make when broken.
If you like, you can add a drizzle of olive oil just before removing the dish from the heat. This will give the stew a wonderful shine and aroma.
If you have time, once the stew is cooked, let it rest with the lid on until it reaches room temperature — this will deepen the flavors.
