Turkish Style Braised Green Beans
Another olive oil dish we eat a lot at home. Another dish that is naturally vegan. We cook may vegetables in plenty of olive oil and usually with tomatoes and onions. These dishes can be part of light dinner and lunch but they can also be meze and side dish. For this dish try to find the skinnier green beans, skinnier the better. These olive oil dishes actually perfect to make it ahead because it gets tastier when it waits in the refrigerator after it is cooked. Many people cook olive oil dishes a day before it is served. We serve these dishes warm, cold at room temperature but never too hot. Best is room temperature.
1 pound green beans, trimmed and cut in half widthwise
5 tablespoons olive oil
2 medium onions, chopped
2 garlic cloves, chopped
2 medium tomatoes, pureed
1 cup warm water
1 tablespoon sugar
1 teaspoon salt
Instructions for the recipe
In a large sauté pan heat the olive oil over medium-high heat until hot . Add the onions and stir and cook it, until softened and its color changed. Add the garlic ,stir and continue to cook, around 1 minute.
Add green beans, tomatoes, 1 cup warm water, sugar and salt bring just to a boil. Reduce heat to low, then cover and simmer until the beans are very tender, about 45 minutes.
Remove from heat, adjust the seasoning to taste and cool to room temperature, uncovered.