Turkish-Style Braised Green Beans |
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Prep Time: 15 Minutes Cook Time: 105 Minutes |
Ready In: 120 Minutes Servings: 4 |
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A far cry from the crisp-tender green beans of recent fashion, this is a classic example of the popular Ottoman-era dishes called zeytinagli, in which vegetables are cooked for a long time in olive oil, then served at room temperature so that the flavors are at their peak. Ingredients:
2 medium tomatoes |
2 medium onions, chopped |
2 garlic cloves, chopped |
2/3 cup extra-virgin olive oil |
1 pound green beans, trimmed and halved crosswise |
1 cup water |
1 tablespoon sugar |
1 teaspoon salt |
1/2 teaspoon black pepper |
lemon wedges; thick turkish or greek yogurt |
Directions:
1. Cut a small X in bottom of each tomato with a sharp paring knife. Blanch tomatoes in a 3-quart saucepan of boiling water for 10 seconds, then immediately transfer with a slotted spoon to a bowl of ice and cold water to stop cooking. Drain, peel, and coarsely chop.
2. Cook onions and garlic in oil in a wide 5- to 6-quart heavy pot over moderately high heat, stirring occasionally, until onions are softened, about 5 minutes. Add tomatoes and cook, stirring occasionally, 4 minutes.
3. Add beans, water, sugar, salt, and pepper and bring to a boil. Reduce heat to moderately low, then cover and simmer until beans are very tender, about 45 minutes.
4. Remove from heat and season with salt and pepper. Cool to room temperature, uncovered, about 45 minutes. Serve beans with juices.
5. Cooks' notes: Beans can be made 3 days ahead and chilled, covered. Bring to room temperature before serving. If you can't find Turkish or Greek yogurt, use regular plain whole-milk yogurt drained in a sieve or colander lined with a double thickness of paper towels, chilled, 1 hour.
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