Olive oil dishes
A classic in the Aegean and Marmara regions, this olive-oil bean dish is made by gently cooking trimmed fresh green beans with onion and tomato. Served warm or cold, it keeps well in the freezer, making it convenient to prepare ahead.
Heat the olive oil in a pot. Add the finely chopped onion and cook for 5 minutes, until softened.
Add the grated tomato to the pot and cook for 2 minutes. Add the trimmed beans, salt and sugar.
Add the water and cook uncovered over low heat for 10 minutes. Cover and cook for another 15 minutes, until the beans are tender.
Once warm or at room temperature, drizzle with one 5 ml measure of olive oil and serve with a lemon wedge.
Cook the beans uncovered for the first 10 minutes; otherwise, trapped steam may cause them to lose their color. If freezing, let them cool completely after cooking before packing.
Ben elimdeki taze şeker fasulyesi biraz sertti, bu yüzden kısık ateşteki son on beş dakikayı yirmi dakikaya çıkardım ve yumuşadı. Limon dilimini eklemeden önce bir kaşık daha zeytinyağı gezdirdim, tadı daha yuvarlak oldu; ailemin favori zeytinyağlısı hâline geldi.
Fasulyenin kıvamı tam kararında olmuş, herkes ikinci tabağını istedi, kesinlikle tekrar yapacağım bir tarif.
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