Slow-cooked green beans in olive oil

Slow-cooked green beans in olive oil

Taze fasulye

By
From
Istanbul
Serves
4
Photographer
Steven Joyce

If, like me, you love a crisp green bean that has barely touched boiling water, this recipe might not seem like one for you at first. But in this zeytinyağli dish the beans are meltingly soft when you finally take the pan off the heat and are packed with flavour. They are often served cold, but I like them warm as well.

Ingredients

Quantity Ingredient
1/2 onion, finely chopped
100ml olive oil
1 garlic clove, finely sliced
300g fine green or french beans, topped and tailed if necessary
4 tomatoes, deseeded and finely chopped
1/2 lemon, juiced
salt
freshly ground black pepper

Method

  1. Gently soften the onion in a little of the olive oil in a large saucepan with a lid, until translucent but not browned, about 10 minutes. Add the rest of the oil, the garlic, beans, tomatoes, lemon juice, lots of salt and black pepper, and stir briefly.
  2. Add just enough water to cover, bring to the boil, turn down to a gentle simmer and cover with a lid. Simmer for at least 1 hour, until the beans are falling apart, and longer if necessary. Remove the lid for the last 15 minutes or so to allow the liquid to reduce a little, but don’t let it dry out. Serve cold as part of a meze or warm as a side dish.
Tags:
Istanbul
Turkey
Turkish
Rebecca
Seal
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