This Black Sea–style green bean dish contains no tomatoes. The beans are boiled first, then sautéed with onion in butter until their moisture evaporates and the edges are lightly browned. Its flavor comes from the sweetness of the butter and sautéed onion rather than tomato acidity. Serve hot; it pairs well with cornbread.
Cut off both ends of the beans and pull away any strings along the sides. Wash and drain.
Cut the beans diagonally into 3 cm pieces.
Boil in salted water for 8–10 minutes, until the beans are tender but still firm, then drain.
Melt the butter in a wide pan. Add the onion, cut into half-moons, and sauté over medium heat for 7–8 minutes, until the edges are browned.
Add the drained beans, crushed garlic, salt, and red pepper flakes. Turn occasionally and sauté for 10–12 minutes, until the moisture from the beans has evaporated and the edges are lightly browned.
Let the boiled beans drain until the steam has escaped before adding them to the pan. Wet beans will boil in the butter instead of sautéing. Allergen: The ingredients include milk and dairy products. Check packaged-product labels for other allergens.
Fasulyeyi haşladıktan sonra süzüp soğuk sudan geçirdim, rengi canlı kaldı. Tereyağında kavururken suyu kalmadığı için de kızarabildi.
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