Green bean is one of the most used summer veggies in Turkish Cuisine. The first dish that comes in mind is green beans in olive oil with tomatoes.
In this cooking method, we don’t saute anything. Everything cooks stacked in layers with their own juice and steam, keeping the taste and the vitamins inside. It is maybe the easiest way of cooking too! I used a pressure cooker for the recipe but it is optional, you can also cook it in a regular Ingredientspan.
- 800gr. green beans (You can use 1kg too or less)
- 1 medium-size onion
- 3 tomatoes (plum, beef or other types)
- 2-3 cloves garlic
- 1 tsp salt, sugar
- about 6-7 tbsp olive oil
- 2-3 tbsp water
- Clean the stems of the green beans and wash them thoroughly.
- Cut the green beans first in half if they are long and then cut in thin pieces as I show in the video.
- Peel the tomatoes and cut in small cubes. You can use plum or beef tomatoes too.
- Cut the onions in wedges and add to a big pot or pressure cooker (it is optional)
- Add half of the tomatoes on top of the onion and add the green beans. Add the remaining tomatoes, chopped garlic, salt, and sugar on top.
- Drizzle good amount of olive oil (about 5-6 tbsp). I added a bit of water but actually you don’t have too. Because all the veggies will give their juices anyway. Just cook it first on low heat then increase until it boils and cook again on very low about 45 minutes or until green beans are soft.
- Serve cooled or at room temperature as a light lunch or a main dish or as a side dish and enjoy! Afiyet Olsun! 🙂
You might enjoy this easy appetizer too: “Acuka / Muhammara” Turkish Meze Or Appetizer