Bohnen Kartoffel Eintopf | Türkische Küche | Vegan | Patatesli Taze Fasulye

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water + bouillon cubes

Using homemade stock enhances flavor while water with bouillon is more economical.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier but canola oil is more budget-friendly.

Cut tomatoes into cubes and place them in a bowl.

Add 1 teaspoon of salt and a bit more on top.

Add 1 teaspoon of black pepper and a pinch of chili flakes for flavor.

Add fruit syrup (Pekmez) to balance the acidity of the tomatoes.

Grate the zest of 1 organic lemon into the bowl, avoiding the bitter white part.

Optionally, add 1/2 teaspoon of dried savory if fresh is not available.

Set the bowl aside to let the tomatoes release their juices.

Check the freshness of green beans; they should snap easily and have a green stem.

Trim the green beans and cut them into thirds.

Cut the potatoes into halves lengthwise and then into thirds to ensure they cook evenly with the beans.

Dice the onion and slice the white part of the spring onion, separating the green leaves for later.

Slice the garlic cloves.

Heat 2 tablespoons of olive oil in a pot over low heat.

Add the diced onions and cook for about 2 minutes until translucent.

Add the sliced garlic and cook for another minute.

Add the potatoes and cook for about 3 minutes.

Pour in Riesling wine and count to five as it flows in.

After the alcohol evaporates, add the green beans on top of the potatoes.

Cover the pot and wait for the beans to release their juices, adding 6 tablespoons of tomato juice if needed to prevent sticking.

After about 10 minutes, the beans should be a brownish-green color.

Add the green parts of the spring onion, the tomato mixture, and 4 more tablespoons of good olive oil.

Substitute with 2 dl of tomato puree mixed with 3 dl of hot water if necessary.

Place the dried savory on the edge of the pot for easy removal later.

Cover the pot and let it simmer on low for 50 minutes.

Check occasionally to ensure there is enough liquid, adding hot water if necessary.

After 50 minutes, check that the beans and potatoes are cooked through and turn off the heat.

Remove the savory stems and add the chopped spring onion leaves and mint leaves, tearing them from the stems.

Add the remaining 5-6 tablespoons of olive oil for flavor and nutrients.

Cover the pot and let it rest for an hour before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary