Wednesday, December 15, 2010

Zeytinyağlı Yeşil Fasulye (Green Beans in Olive Oil)

I had this multiple times in Turkey, and I plan on making it when I return to the U.S.A.  Maybe with a little less olive oil, though...

  • 1/2 kg runner beans (or green beans)
  • 1 onion, very finely chopped
  • 2 cloves of garlic, roughly chopped
  • 2 or 3 tomatoes, peeled and very finely chopped
  • 1/2 c. olive oil (you read that right)
  • 1/2 to 1 1/2 c. hot water
  • Sugar and salt to taste
Clean the beans (remove top, tail, and string, if applicable).  Chop into 2-3 inch segments.

Saute the onions and garlic until onions are turning clear.  Add everything else, bring to a boil, reduce to a simmer.  Cook until beans are soft but not mushy, 30 minutes to 1 hour, depending on the type of bean.

Remove from heat.  Serve at room temperature.

(Apparently, this can be made in a pressure cooker, as well.  Cook the beans about 15 minutes.)

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