I spotted some lovely runner beans in the market and made this very popular Turkish dish. I like to add potatoes too, though traditionally we wouldn’t. It is wholesome, healthy, delicious and very easy to make – and you get your 4 vegetables a day in one go! If you can’t find runner beans, you can use French beans too.
You can cook this dish ahead of time and gently reheat just before eating. It is a huge help and comfort not to worry about dinners during the week and this recipe certainly helps! You can serve with pilaff rice and Cacik dip, Cucumber and yoghurt dip with mint, for a complete meal.
Serves 4 – 6
Preparation time: 15 minutes Cooking time: 45-50 minutes
250 gr/9 oz ground (minced) lean beef
500 gr/1 1/4 lb runner beans (or French beans), trimmed and cut in 3-4 pieces
115 gr/4 oz small potatoes, halved and sliced
2 medium onions, finely sliced
400 gr/14 oz can of chopped tomatoes
30 ml/ 2 tablespoons olive oil
240 ml/ 8 lf oz water
Salt and pepper to taste
Red pepper/ paprika flakes to serve – optional-
Sauté the onions with the olive oil for a couple of minutes over medium heat and add the ground meat. Continue cooking for further couple of minutes. Add the potatoes, beans and tomatoes and mix well. Season with salt and pepper, cover and cook over medium to low heat for about 40 minutes (French beans may take shorter to cook). Cook for a further 5-10 minutes if needed. Check the seasoning and add more salt and pepper to your liking.
Serve hot, sprinkled with red pepper/ paprika flakes if you would like, with some crusty bread or plain rice by the side.
Note: I previously made the vegetarian version of this dish, “Runner beans cooked in olive oil”, Zeytinyagli taze fasulye, which is lovely for hot summers day.