Zeytinyağlı taze fasulye (olive-oil green beans with tomato, cold)

Zeytinyağlı, or "olive oil", dishes are Turkish cuisine's cold vegetable courses. These summer green beans slowly soften in their own juices and tomato, into a rich, olive-oil finish.

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Method

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1. Trim both ends of the beans, remove the string, and cut into 4-5 cm pieces.
2. In a pot, cook the onion and garlic in the olive oil over medium heat for 5 minutes until softened but not browned. ⏱ Timer: 5 min
3. Add the beans, and toss for 5 minutes until bright green. ⏱ Timer: 5 min
4. Add the grated tomato, sugar and salt, and pour in the hot water.
5. Cook covered over low heat for 35-40 minutes, until the beans are completely soft and the liquid has reduced to an oily sauce. ⏱ Timer: 35 min
6. Cool to room temperature, covered, and serve warm or cold with fresh bread.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• Even better the next day, keeps 3 days in the fridge.
• The flat (Romano) bean is traditional, but round ones work too, just cook for less time.

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