Olive Oil Green Beans Recipe

With the arrival of summer, fresh green beans, ripe tomatoes and richly flavoured olive oils once again take centre stage in the kitchen. Thanks to its light texture, nutritious ingredients and the rich flavour it develops when served cold, olive oil green beans is one of the most popular summer dishes in Turkish cuisine.

The secret to a great olive oil green bean dish is not simply using high-quality ingredients. The cooking method also plays an essential role in ensuring the beans remain tender yet firm, the tomatoes retain their natural flavour, and the olive oil is evenly infused throughout the dish.

Enamel-coated cast iron casseroles help vegetables cook evenly thanks to their excellent heat distribution. This allows the beans to soften without falling apart, while preserving the balanced flavours of the tomatoes and olive oil.

Ingredients

• 1 kg fresh green beans
• 2 medium onions
• 3 grated tomatoes
• 4 cloves of garlic
• 5–6 tablespoons extra virgin olive oil
• 1 teaspoon salt
• 1 teaspoon granulated sugar (optional)
• ½ tea glass of hot water

Method

1. Prepare the Vegetables

Trim the green beans and cut them in half if desired. Finely chop the onions and garlic.

2. Create the Aromatic Base

Heat your enamel-coated cast iron casserole over a medium heat. Add the olive oil and gently sauté the onions until translucent. Then add the garlic.

3. Add the Tomatoes

Stir in the grated tomatoes and cook for a few minutes until they reduce slightly.

4. Add the Green Beans

Add the prepared green beans to the casserole. Season with salt and, if desired, add the sugar. Pour in half a tea glass of hot water, then cover with the lid.

5. Cook Over a Low Heat

Cook over a medium-low heat for approximately 35–40 minutes. Thanks to the excellent heat retention of the cast iron casserole, you can achieve gentle, controlled cooking without needing to lift the lid frequently.

6. Rest Before Serving

Remove from the heat and allow the dish to cool to room temperature. Refrigerating it for a few hours before serving allows the flavours to develop even further.

Why Does It Taste Better in an Enamel-Coated Cast Iron Casserole?

The aim when preparing olive oil vegetable dishes is not to cook the vegetables quickly over a high heat, but to soften them gently while preserving their natural flavour.

Enamel-coated cast iron casseroles offer several advantages:

• Distribute heat evenly throughout the entire casserole.
• Retain heat exceptionally well, allowing effective cooking over a medium heat.
• Help vegetables maintain their shape.
• The enamel coating requires no additional seasoning.
• Allow both cooking and serving in the same casserole, creating an elegant presentation for summer dining.

The balanced flavours created by tomatoes and olive oil can develop more effectively through gentle, controlled cooking.

Chef's Tips

• Do not cut the green beans too thinly.
• Avoid overcooking the tomatoes.
• Do not remove the lid too often during cooking.
• Avoid cooking over a high heat.
• Always allow the dish to rest before serving.

Serving Suggestion

Serve the olive oil green beans chilled with strained yoghurt, thin slices of lemon and wholemeal bread.

For larger summer gatherings, presenting the dish in LAVA's enamel-coated cast iron serving pieces creates a natural, elegant presentation while helping to retain the ideal serving temperature.