Green Beans (With Olive Oil)

Green Beans cooked with olive oil (Zeytinyagli Fasulye) can be treated both as a main or as a cold meze (Turkish appetizer). It’s  an easy to cook summer dish if you're looking for something light to eat in hot summer days.


INGREDIENTS

• 500 gr green beans
• 1 onion (medium)
• 2 tomatoes (medium) 
• 1/3 glass/cup/80ml virgin olive oil (you can use more if you like)
• 1 cup/250 ml boiling water
• 1 tsp sugar 
• Salt to taste

- Wash the green beans, trim the ends, if the beans have strings on the sides, remove and cut in half or quarters
- Remove the skin of the tomatoes and chop
- Grate the onion and sauté in olive oil until soft and slightly brown
- Add the beans, tomatoes, salt and sugar
-Close the lid of the cooking pot and cook until the beans start turning into a slightly yellowish color
- Add 1 cup/250 ml of boiling water
- Simmer until the beans are tender for about 1 hour. You can add a little more water if needed.
- If you want to reduce cooking time, you can use a pressure cooker as well.

Serve once it cools down to room temperature with some crusty bread.

As with every olive oil based dish, green beans taste even better the next day when chilled in the fridge.


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