The Sephardim from the Ottoman Empire make a simple but delicious vegetarian meal with young, plump green beans when they are in season.
We also enjoy a version of this bean stew with yellow runner beans we affectionately call “Hanum Fasulya” as they are more delicate in flavour and meltingly tender.
The secret ingredient to this flavorsome dish is time. Time taken to gently braise the beans until ultra tender and velvety. The beans are cooked with paper thin sliced onions and garlic, parsley and dill with their stalks along with carrots, potatoes and ripe chopped fresh tomatoes with extra virgin olive oil. I like “Fasoulya” served with a large cube of crumbly Greek feta and a vermicelli rice pilaf with crusty bread to mop up the tasty sauce.
Keep the leftovers to offer at room temperature as part of the meze table as is the custom in Turkey.