Hola Mi Gente,
I’m keeping this one short and sweet, because this is the kind of recipe this is: the kind of recipe that you put together in one pot on a day that you need a stress-free, balanced meal. Etli Taze Fasulye is a Turkish dish that I was introduced to when Ben and I lived in Turkey for a summer. I had the privilege of staying with a family while I was there for a little bit, and this was the first meal they fed me. I loved it so much, that I kept asking for it to get to know the flavors better.
The mixture of the green beans, plus the tomato sauce and meat make the perfect simple stew. Adding in fresh herbs and garlic make sure that while easy, the taste is complex, ful,l and hearty–justttt the way I like it!
To make it even better, this dish is completely Whole30 compliant, and is paleo friendly. SO IT’S HEALTHY Y’ALL. Add it to your weekly rotation, get all the yum factor, and feel guiltless about it ( you can thank me now or later, I have nothing against flattery and praise).
The ingredient list is super simple: red meat, green beans, salt, pepper, cumin, oregano, and garlic. One of the reasons I love this meal is because it’s a recipe that calls for ground beef that isn’t chili or hamburger helper (if you could see my face right now, it’s a gag face). You can always always always make this same recipe with stew meat if you’re not big on the texture of ground beef. I just love it with ground beef because it’s easy and affordable.
Full disclosure: I am addicted to garlic. This is probably a bit garlic heavy for most people’s tastes, so adjust accordingly, but personally, I just think it enhances and perfects the flavor. My first step with most dishes like this is to sautée the garlic really well with some of the salt, pepper, and cumin. This way, once the meat hits the pan, it immediately begins soaking up flavor.
By now you probably know that I love, love, loveeee cooking in cast iron. But, I keep hearing from a lot of you that cast iron is hard to care for (no worries, I’m coming up with a post on that). As much as I love cast iron, sometimes I do cook in my non-stick cookware that we got for our wedding. I love my calphalon set, and this pan especially is a favorite of mine. It’s the 12″ size, so I can pack a lot of stuff in there without pulling out my dutch oven. If I’m ever making Fasulye or any kind of stir-fry, this is my go to. I love that the sides are a little higher than an omelette pan, so that it simulates a sort of wok when I’m cooking, and cleaning it is SUPER easy.
After the garlic, it’s a pretty step-by-step process of adding ingredients. Depending on your preference, and the leanness of your meat you might want to drain it after browning the beef. I buy pretty lean meat, so I rarely drain it, and am a firm believer that the little extra fat adds a little extra flavor. To each, their own, y’all.
Once you’ve mixed in all the ingredients, you’ll want to let it simmer together for about 10 minutes with a lid on. I am not a particularly big fan of soft vegetables–I always prefer them to be on the more firm side when cooking with them, so I keep an eye on mine to make sure they don’t soften up too much, and still have a good bit of crunch to them. In Turkey, they are cooked completely through–I’ll let you make that call for yourself. For less al-dente green beans, just cook covered for a couple extra minutes.
The finished result, mi gente, is a delicious balanced meal we can all get behind.
I like to eat my Fasulye over rice or potatoes, but it’s definitely okay to eat it alone as a stew.
I hope you enjoy this one mi gente! Let me know if you try it out, and what your crowd thinks of it! It’s not always the most picturesque dish, but it is SO nutritious and hearty.
Love & One Pan Meals,
Etli Taze Fasulye
Ingredients
- 1 TBSP Olive OR Avocado Oil
- 5 Cloves garlic Finely Minced (it's okay to use less garlic)
- 8 Leaves Fresh Oregano 1/2 tsp of dried is fine as well
- 1 TSP Ground Black Pepper
- 1.5 TBSP Salt
- 1/5 TSP Cumin
- 1 lbs Ground Beef OR Stew Meat
- 1 Lbs Green Beans
- 1 28 Oz Can Diced Tomatoes
Instructions
- Heat oil over medium high heat in a 12" pan or a small dutch oven. Add garlic and spices until garlic is slightly browned. Add in meat and brown until there is no visible red. Add in green beans and tomatoes and mix until evenly distributed. Cook covered for 10-15 minutes or until green beans are cooked to your desired crunch/softness. Taste to adjust seasoning, and add salt or pepper as needed.
Notes
Mary-Beth Johnson
Mary-Beth is a creative, food-obsessed, Georgia transplant living Chicago. She is proudly and fiercely Latina, and more specifically Chapina. In her day to day she is a food educator to students around Chicagoland aged 3 to 80+, both virtually and in-person. She is passionate about cultivating the truth that every person has an understanding of food that deserves being brought to the table, and that time in the kitchen can be sacred, passionate, and an act of love for self and others. Outside the kitchen you can find her at the intersections of infertility, chronic illness, and a deep love for the dignity of all humans. She hopes to create a space that is holistic about the role of food in the social, political, relational, and physiological dynamics of our world.
