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Turkish Food Recipes |
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zeytinyağlı taze fasulye (Beans in olive oil)
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| 1. |
22 Mar 2008 Sat 08:31 pm |
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6 servings
One of the all-time classic vegetarian lunch dishes on board. Lovely and light for a sunny day.
1 kg green beans
4 tablespoons of olive oil
2 medium sized onions, finely chopped
2 large tomatoes
I green pepper, chopped
2 teaspoon salt
3 teaspoons sugar
Remove the ends of the beans and the string and slice them in half lengthwise. Heat the olive oil. Lightly brown the chopped onions and the green pepper. Peel the tomatoes and chop them into small pieces and add them to the onion and pepper mixture. Add the beans, salt and sugar. Mix.
Add enough warm water to just cover the bean mixture. Cover and cook on medium heat for half an hour or until the beans are tender and the sauce is reduced.
This dish can be served at room temperature or warm. Usually it is served on oard with bulgur pilav and salad.
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| 2. |
22 Mar 2008 Sat 10:36 pm |
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Hmmmm.... sounds delicious... looks like something I need to forward to someone...  
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| 3. |
23 Mar 2008 Sun 05:01 am |
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Great - Thanks a lot
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| 4. |
24 Mar 2008 Mon 10:18 pm |
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This recipe looks so easy that I am definitely going to try to make it on the first occasion someone deserves to be treated by me!
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| 5. |
19 Apr 2008 Sat 06:24 am |
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Quoting thehandsom: 6 servings
One of the all-time classic vegetarian lunch dishes on board. Lovely and light for a sunny day.
1 kg green beans
4 tablespoons of olive oil
2 medium sized onions, finely chopped
2 large tomatoes
I green pepper, chopped
2 teaspoon salt
3 teaspoons sugar
Remove the ends of the beans and the string and slice them in half lengthwise. Heat the olive oil. Lightly brown the chopped onions and the green pepper. Peel the tomatoes and chop them into small pieces and add them to the onion and pepper mixture. Add the beans, salt and sugar. Mix.
Add enough warm water to just cover the bean mixture. Cover and cook on medium heat for half an hour or until the beans are tender and the sauce is reduced.
This dish can be served at room temperature or warm. Usually it is served on oard with bulgur pilav and salad.
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Just noticed this, one of my favourites, but I dont use the peppers and serve with grilled fish.
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