Olive oil dishes
This recipe brings a Mediterranean dish to California tables: fresh green beans are slowly cooked in olive oil with onion and tomato. Served cold and brightened with lemon, it travels well as a packed meal for breakfast or a late-night snack.
Heat the olive oil in a large pot. Sauté the onion slices until translucent.
Add the green beans and grated tomato to the pot. Sauté, stirring, for a few minutes.
Add the salt and hot water, then cover. Cook over low heat for 50 minutes, until the green beans are tender.
Remove from the heat. Once the green beans have cooled to room temperature, add the lemon juice just before serving.
Cook the beans covered over low heat; a rapid boil can split the skins and break up the beans. Add the lemon juice just before serving so its tartness does not overpower the dish.
Limonu tarifte söylendiği gibi servisten hemen önce değil, pişerken erken eklemiştim ve fasulyenin doğal tadı ekşiliğin altında kayboldu. Bir dahaki sefere talimatı harfiyen uygulayacağım, tadı yine de fena değildi.
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