Turkish Green Beans (Zeytinyağlı Taze Fasulye)
1 pound of fresh green beans or
1 pack of frozen green beans (either French style or Italian cut)
1 big onion, finely chopped
2 cloves of garlic, sliced or chopped
2 big fresh tomatoes, finely chopped, grated, or blended or 1 can of petite diced tomatoes
1/4 tsp sugar
1/2 cup olive oil
1/2 cup hot water
1/8 tsp ground cumin
1 Tbsp tomato paste
If you prefer beans with a bit of crunch and are not mushy, try parboiling the beans for 1-2 minutes in salted boiling water, drain and cook as follows but reduce cooking time.
If you're using fresh green beans clean and trim them to 1 to 1 1/2 inch pieces. Heat the olive oil in a pan and cook the chopped onions and garlic until light brown. If you want to use tomato paste add it at this point and stir for a min.
Add the beans and stir them until they slightly change color (approximately 6-8 mins). Add the tomatoes and cook for 5 mins and then add sugar (cumin and pepper), water, and salt. Cover the pan and cook on low heat until the beans are soft (30 mins with frozen beans - 45 mins with fresh ones).
I cook it for far less time as I don't like very soft beans.
This is traditionally served cold, but it's good when it's warm too.
Courtesy of chef Karen Peters.