Yeşil yavaşça pişirilmiş fasulyeler (Turkish)
Serves 4
Another trip back to the Karamüsel open market, a spring day in 1976, to buy green beans and with help from my 75 year old landlord, with another great Turkish local dish.-Mike
Substitute his handful, dash of, and pinch measuring, for...
2 Tbs. (30 ml) olive oil
1 medium chopped onions
2 chopped cloves of garlic
1 lb. (450 g) green beans, trimmed and cut in half
2 medium organic tomatoes, chopped
1 Tbs. (15 ml) sugar
black pepper to taste
1/4 cup (60 ml) chopped mint (= 4 tsp. dried mint) (With all the mint in our yard now days, we have no shortage of fresh mint.)
Greek yogurt (He used thick yogurt.)
organic lemon wedges
1. In a large pa
n, heat the oil over medium-high heat.
2. Sauté the onions about 5 minutes.
3. Add the garlic and cook another 2 minutes.
4. Add the beans, tomatoes, 1 cup (250 ml) of water, the sugar, salt and pepper to taste. Bring to a boil.
5. Reduce to low, cover, simmer about 45 minutes.
6. Remove the pan from the heat and uncover, adjust the seasoning to taste, cool to room temperature, about 45 minutes.
7. Stir in the mint and serve with yogurt and lemon wedges to squeeze over the beans.
Haz almak!
Enjoy!
