Zeytinyagli Yesil Fasulye (Turkish green beans and Olive oil)

I believe the first time I had this it was at Ülker teyze’s house. As is common with Turkish dinners, there were about 10 other dishes on the table so I can’t be sure. Either way this is a great summer treat. It is delicious cold or hot though is traditionally served cold (just like revenge!).

If you can find fresh green beans it is really the optimal way to go about it. Canned green beans are just well not so green.

1/2 kilo of fresh green beans (1 pound)
1 big onion (chopped)
2 cloves of garlic (chopped)
2 big fresh tomatoes (chopped)
1/4 tsp sugar
1/2 cup olive oil
1/2 cup hot water
1/8 tsp ground cumin
crushed red pepper
1 Tbsp tomato paste

The lovely Rana will demonstrate. The first thing you must do is process the beans. This takes a few minutes. First you cut off either end and then cut them into 2 inch lengths. Then chop you onions, garlic and tomatoes. Once you are done with that you can begin cooking.

In a large pot pour the olive oil and heat it over medium heat.

Throw in the onions and garlic and brown them until just fragrant (about 3 minutes). At this point toss in the beans. Let them cook until the change color slightly.

See the difference?

Then throw in the, water, tomato and add the spices. Cook on low for about 45 minutes, covered. At that point you can either eat it or let it cool. Rana likes it cold, but I’ll eat it either way.


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