A classic of Aegean cuisine, this recipe gently cooks broad, flat fresh green beans with tomato and onion in olive oil. Served chilled, it is suited to a picnic or a light lunch.
Heat the olive oil in a wide pot and sauté the onion slices until translucent.
Add the bean pieces and grated tomato to the pot, and sauté, stirring, for a few minutes.
Add the sugar, salt and hot water, then cover. Cook over low heat for 55 minutes, until the beans are tender.
Remove from the heat. Once the beans have cooled to room temperature, refrigerate them for at least 2 hours before serving.
Cook the beans covered over low heat; cooking them over high heat can make the beans fall apart. Prepare them at least 2 hours before serving; their flavor settles in as they cool.
55 dakika pişirdiğim halde fasulyeler benim ocağımda hâlâ diri kaldı, bir 20 dakika daha uzatınca ancak yumuşadılar. Tadı güzeldi ama verilen süre benim eski dökme tencerem için yetersiz kaldı, ocağın gücüne göre değişiyor sanırım.
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