Green beans are an indispensable part of the Turkish cuisine, especially during summer time. Green beans are made in so many different ways in Turkey, sometimes it is difficult to decide how to make them.
This recipe is using Romano beans and tomatoes in olive oil. These particular beans(Romano) with broad pods and a distinct sweet flavor, tend to taste better when served cold. My grandmother used to have one plant of bean that grew flat beans similar to Romano beans. It could be the same type of beans, I do not remember since I was little and had no interest in cooking. I do remember the distinct flavor of those beans so well though. When I saw these beans in a local grocery store, I did not even hesitate purchasing them.
1 ½ lb Romano beans
4 ripe tomatoes (peeled and chopped)
2 carrots (scraped & sliced thin)
1 small onion (chopped)
4 garlic cloves (chopped)
1 long green pepper or bell pepper (sliced)
1 tsp tomato paste
1 cup water
Salt and pepper to taste
After washing, cut the beans diagonally. Heat olive oil in large pot. Sautee the onions and garlic for a few minutes until the onions are transparent. Add the carrots, tomatoes, tomato paste, water, salt and pepper. Cover and simmer for 7-8 minutes. Add in the beans and green pepper. Mix thoroughly and cover. Cook on medium heat for 20 minutes, then lower the heat and cook 25 more minutes. The beans should be soft, not crunchy when cooked. This dish can be served warm or cold.
Labels: Vegetable Dishes, Vegetarian Dishes