Turkish cuisine · Vegetable Dishes

Zeytinyağlı Sakız Fasulye (Olive Oil Wax Beans)

Tender wax beans braised soft in plenty of olive oil with tomatoes and onions and served cold.

Ingredients · for 4 servings

• 600 g broad green beans
• 2 onions
• 3 tomatoes
• 3 cloves garlic
• 120 ml olive oil
• 1 tsp sugar
• 1 carrot
• 1/2 bunch parsley
• 1 lemon
• Salt, pepper

Instructions

1. Wash the beans, trim the ends, remove tough strings and halve diagonally depending on length; cut the onions into fine half-rings, the carrot into thin slices, coarsely chop the garlic and dice the tomatoes.
2. Warm the olive oil in a wide pot over medium heat and gently sauté the onions with a pinch of salt for 6–8 min. until glassy and sweet, without taking on color.
3. Add the carrot and garlic, sauté for 2 min., then stir in the tomatoes and simmer uncovered for 5 min. until the oil separates reddish at the edge.
4. Add the beans, season with sugar, salt and pepper, pour in 150 ml water and mix everything until the beans glisten, covered by the liquid.
5. Braise covered over low heat for 30–35 min. until the beans are completely soft and can be parted with the edge of a spoon; the liquid should reduce to an oily layer.
6. Let cool completely to room temperature, sprinkle with chopped parsley and serve cold with lemon wedges.