Zeytinyagli Taze Fasulye
Region: Turkey
Category: Vegetables
Season: Any
Difficulty: Easy but takes non-working time
This Turkish preparation belongs to the family of dishes called zeytinyağlılar meaning “olive oil foods.” Typically these are vegetables cooked in abundant olive oil and tomatoes and are served as either a meze or side dish, and sometimes as a main course. They are always served at room temperature or cold. This dish is typical on Turkey’s Mediterranean coast and uses runner beans which are a wide type of green bean, which you can also use. Turkish cooks like the texture of the beans to be very soft.
Yield: Makes 4 servings
Preparation Time: 1:30 hours
1/2 cup extra-virgin olive oil
2 medium onions, thinly sliced
2 large garlic, finely chopped
1 1/2 pounds runner beans or green beans
1 pound tomatoes, cut in half, seeds squeezed out, and grated against the largest holes of a standing grater down to the peel
3 tablespoons tomato paste
2 cups water
1 cinnamon stick
2 cloves
5 allspice berries
Salt and freshly ground black pepper to taste
2 tablespoons pomegranate molasses
3 tablespoons finely chopped fresh mint
In a large flame-proof casserole, heat the olive oil over medium heat, then cook, stirring, the onion and garlic until soft, about 5 minutes. Add the runner beans, tomatoes, tomato paste, water, cinnamon stick, cloves, allspice, and salt and pepper. Reduce the heat to medium-low and cook until the beans are soft, about 45 minutes. Add the pomegranate molasses and cook 15 minutes. Stir in the mint, turn the heat off, and let cool in the casserole. Serve at room temperature or refrigerate and serve cold.
Posted: 08/28/2008
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