Tuesday, July 27, 2010

Green Bean with Olive Oil (Zeytinyağlı Taze Fasülye)

In my opinion, cooking vegetables in season makes a big difference in the taste of a dish. I try to purchase vegetables and fruits in season because I believe they are fresher and taste better. One of those vegetables that I prefer in season is green beans. There are already a few other green bean recipes posted on Turkish Food Passion and here is one more! It’s light, delicious and healthy green which is usually eaten cold or at room temperature. It can be served as a salad, appetizer or a side dish.

1 lb green beans
2 large ripe tomatoes (peeled and sliced)
2 shallots (sliced)
2 cloves garlic (chopped)
2 tbsp olive oil
1 tsp white vinegar
1 tsp salt
¼ cup water
¼ tsp ground black pepper

Remove the ends of the beans and cut in thirds. Heat olive oil in a large pan. Sauté garlic and shallots until shallots are transparent. Add beans to the pan and mix. Cook for 5 minutes stirring a few times. Add salt, black pepper, vinegar and water. Arrange the tomatoes on top of the beans and cook for 30 minutes on medium heat. Lower heat and cook another 30 minutes. Let it cool and serve cold.


Add to Technorati Favorites

3 comments:

Fuat Gencal said...

Zeytinyağlı taze fasulye çok sevdiğim, sık yaptığım lezzetlerden biridir. Ellerinize sağlık.

Saygılar.

Anh said...

So glad to find your blog. I love Turkish food.

Cinnamon Girl said...

I agree about things being in season. I have string beans and tomatoes in my garden that would be just lovely for this! Delicious!