Recipe
Turkish-Style Braised Green Beans
Sabra Krock for The New York Times
Turkish-style braised green beans.
Published: August 1, 2011
Related
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Braising Vegetables, a Turkish Delight (August 3, 2011)
Time: 1 hour plus 45 minutes’ cooling
6 tablespoons extra virgin olive oil
2 medium onions, chopped
2 garlic cloves, chopped
1 pound green beans, trimmed and cut in half widthwise
2 medium tomatoes, peeled, cored and chopped
1 tablespoon sugar
1 teaspoon salt
Black pepper
1/4 cup roughly chopped mint
Thick yogurt, for serving
Lemon wedges, for serving.
1. In a large sauté pan or heavy pot, heat the oil over medium-high heat until hot but not smoking. Add the onions and stir occasionally, until softened, about 5 minutes. Add the garlic and continue to cook, stirring frequently, 2 minutes.
2. Add the beans, tomatoes, 1 cup water, sugar, salt and pepper and bring just to a boil. Reduce heat to low, then cover and simmer until the beans are very tender, about 45 minutes.
3. Remove from heat, adjust the seasoning to taste and cool to room temperature, uncovered, about 45 minutes. Stir in the mint and serve, with thick yogurt and lemon wedges.
Yield: 4 side-dish servings.
