The beans have a sweet taste and the Turks are picky about their beans, hence ‘taze fasulye’ literally ‘fresh beans’, preferably plucked straight from their vegetable garden. Many Turkish cooks will tell you it should take less than an hour from the moment they are picked to the time they are put in the pot.
Green beans are a coveted vegetable in Turkish cuisine. The most highly coveted of all is the green Romano bean. Cook it with fresh tomatoes and serve as a warm or cold appetizer dish.
Try out this recipe!: https://lemed.com.sg/blogs/recipes/green-beans