Off to Pastures New and a recipe for Turkish Beans

Turkish Beans

Its been a long time since I was here! I took an unplanned summer break which carried on into autumn! I have been busy, posting here was beginning to feel a chore and I was fast running out of ideas. Truth is even though I have a food blog when life gets busy I tend to stick to the same handful of recipes. I am out of the house for 12, sometimes more, hours on a work day so I don’t always have time to think of new meals. What I do end up cooking is usually not the kind of thing that would make an interesting post! And actually this last few months has been anything but typical!

There has been a reason for my distraction. I am moving, in just under a week, to America! New Hampshire is where we are heading, to the White Mountains. I can hardly believe I’m saying that, even though suitcases are packed and so much has been donated, sold and rescued by kind friends! I’m excited, scared, sad to say goodbye but looking forward to our new start.

Throughout the summer we had a bountiful supply of green beans from the allotment which resulted in me making this green bean dish many times. It was hard to keep up with our bean supply this year and often when we went to pick them they were huge, luckily this recipe  is not fussy as to the type of bean, the beans end up meltingly soft. We have it served with chicken but Id be happy eating a bowl of these beans with a chunk of bread.

So often the dishes that stay with me are the simplest ones and this is the case with this bean recipe, just a few ingredients cooked together in one pan makes for a delicious vegetable dish that even my husband will eat, in fact he loves this!

It will be a while before I post again as we leave in just a few days, I cant wait to share our new adventure here so watch this space!

Turkish Beans

ingredients (4 portions)

  • 350 grams green/French beans, topped and tailed and cut into pieces
  • 1 large onion, chopped
  • 2 cloves of garlic, chopped
  • 2 tbsp olive oil
  • 1 can chopped tomatoes
  • 1 tbsp tomato puree
  • salt and pepper
  • 1 tsp sugar
  • water to cover the beans


  1. Heat the oil in a large frying pan and fry the onions until softened.
  2. Add the garlic and fry for a minute while stirring.
  3. Add everything else, stir then add water, enough to just cover the beans.
  4. Bring to a boil then reduce heat to low and simmer for around 40 minutes. The beans will be very soft and the sauce reduced.
  5. Season with more salt and pepper if needed and serve.

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  1. #1 by lizthechef on November 2, 2014 - 17:26

    Jayne, I am so thrilled and excited for you both, that you decided to pursue your dream and are about to make it come true!

    • #2 by Jayne on November 2, 2014 - 20:07

      Thank you Liz, its surreal but very exciting!

  2. #3 by Sara Coles on November 2, 2014 - 19:30

    Hi Jayne, Good to hear from you again! I love your recipe for Turkish Beans, which is very similar to the long-simmered green beans I learned to cook in Greece. They are delicious any time of year, but especially popular in late summer, when crops of green beans and fresh tomatoes are abundant. I first encountered them in the 1970’s, when Greeks still observed the “no meat on Wednesday and Friday” rule (plus other fasting times, such as Holy Week). They were very popular as a meatless main course, often with chunks of potato stewed with the beans, onion and tomato, and served with slices of feta cheese and fresh bakery bread. I make them all year round using canned tomatoes. Thanks so much for posting this!

    • #4 by Jayne on November 3, 2014 - 06:11

      Great information! Indeed Ive had beans just like this while on holiday in Greece, also the version made with the big(butter)beans called Gigantes. I love the idea of serving with feta, delicious!

  3. #5 by Liz on November 4, 2014 - 05:56

    fantastic! Read once about Turkish beans and how they are cooked to the death, but it being a very good thing because of the seasonings and textures. Love how simple your recipe is. Must try 🙂

    And so many congrats and also good luck on the move. That’s huge. America is lucky to have you crossing over 😉 Welcome welcome to you and yours.

    • #6 by Jayne on January 8, 2015 - 01:26

      Thank you so much Liz!

  4. #7 by Sara Coles on November 4, 2014 - 16:34

    Jayne, in my zeal to comment on the green beans recipe, I neglected to welcome you back to the US, and specifically New England. I live in northwestern Connecticut, so we won’t be far from each other and look forward to comparing seasonal ingredients.

    • #8 by Jayne on November 8, 2014 - 06:57

      Thank you, what fun we will be so close! Its so exciting!

    • #9 by Jayne on January 8, 2015 - 01:25

  5. #10 by Vanessa Kimbell on December 4, 2014 - 07:06

    Hello lovely .. hop all is going well for you. I will keep popping back to catch up ( although it is good to see you on Facebook too) x

    • #11 by Jayne on January 8, 2015 - 01:25

      Thank you Vanessa, so nice to see you here! All is going well, in sad I never made it to one of your sour dough classes though.

  6. #12 by on January 27, 2015 - 11:41

    Fantastic web site. Lots of helpful info here. I’m sending it to a few friends ans also sharing in delicious.
    And obviously, thanks to your sweat!

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