Sauteed Flat Green Beans

Zeytınyağlı Taze Fasuliye

 

Turkey has a tradition of cold vegetable side dishes called “olive oil” dishes, so called because they use olive oil as a seasoning. These dishes are typically served alongside a main meal at dinner, using whatever vegetable is in season. This is possibly the most famous of the olive oil side dishes, and can be served hot or cold. It freezes beautifully, and is a handy thing to have tucked away for dinner parties.

 

2 cloves    garlic, minced

2                onions, diced

3 tbsp        olive oil

500g          pole beans (taze fasuliye, the long, flat sort)

1                lemon, juiced

1 tsp          sugar

2 cans       diced tomatoes

Sml           bunch dill (dereotu)

1 tsp         salt

 

Heat the olive oil over LOW heat, and add the garlic and onion. Stir until the onions are soft but not taking any colour, about 10 minutes. Don’t rush this part, this is what extracts the sweetness from the onions.

 

Toss in the beans, coat with onions and the oil, then stir in the lemon juice and sugar.

 

Add the undrained tomatoes and bring the mixture to the boil.

 

Stir through the dill – the most important ingredient here – then simmer gently for 35-40 minutes until the beans are tender.

 

Season with salt, then serve hot or refrigerate to serve cold.