Aegean Olive Oil Green Beans — Taze Fasulye Zeytinyagli
Aegean olive-oil green beans simmered low and slow with tomato, onion, and garlic until silky and sweet, served chilled or warm over rice pilaf with a squeeze of lemon and chopped parsley.
Turkish
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Trim green beans and snap into 4cm lengths. Thinly slice onion and garlic. Grate tomato, discard skin. Chop parsley. Measure rice, water, and all seasonings.
Sweat
Heat 60ml olive oil in a wide lidded pan over medium-low heat 1 minute. Add onion and garlic, cook 6–7 minutes until softened, translucent, and fragrant without colouring.
Build
Stir tomato paste, sugar, salt, and pepper over medium heat 1 minute until darkened. Add grated tomato and beans, toss to coat over medium heat 2 minutes until beans glisten.
Braise
Pour in 1 cup hot water and remaining 20ml olive oil, cover tightly, braise over low heat 30–35 minutes until beans are silky and tender and sauce is jammy and glossy. While beans braise, cook rice with butter and 1 1/2 cups hot water over low heat 12–13 minutes until tender.
Plate
Spoon rice onto plates, pile braised beans alongside, scatter parsley, and finish with a squeeze of lemon. Serve warm or chilled.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.