Turkish Style Braised Green Beans

Submitted by threeovens

"This type of dish is traditionally served as a side dish after the main meat entree. You could also serve several similar dishes at once with some crusty bread or pita to sop up the sauces. Vegetables that are cooked by this method are rich and lush and delicate all at once. They are very different than vegetables boiled in water."

 

• Ready In: 1hr 15mins
• Ingredients: 11
• Serves: 4

ingredients

• 6 tablespoons extra virgin olive oil
• 2 medium onions, chopped
• 2 garlic cloves, chopped
• 1 lb green beans, trimmed and cut in half widthwise
• 2 medium tomatoes, peeled cored and chopped
• 1 tablespoon sugar
• 1 teaspoon salt
• fresh ground black pepper
• 1⁄4 cup of fresh mint, roughly chopped
• thick yogurt, for serving
• lemon wedge, for serving

directions

1. Heat the oil, over medium high heat, in a large skillet; add onions, stirring occasionally, until softened, about 5 minutes.
2. Add garlic and continue to cook, stirring frequently, 2 minutes.
3. Add in the beans, tomatoes, 1 cup water, sugar, salt and pepper and bring to a boil; reduce heat to low, cover, and simmer until the beans are very tender, 45 minutes.
4. Remove from heat, adjust seasonings, and let come to room temperature, uncovered, about 45 minutes; stir in mint and serve with yogurt and lemon wedges.

Reviews

[Rosalee A.]

I spent part of my younger years in the Peace Corps posted in Turkey (SW) and this dish was a regular wherever we ate and I fixed it at home (had a roommate). Then later when I was going to grad school dad asked me if I could whip up a dish for him to take to an office function. So many asked me for the recipe as a result of that potluck!! I have eaten it vegetarian style and with lamb It also seems to be a fixture throughout the Middle East and the Med (e.g. Greeks eat it also) It can be eaten hot or cold...both DELISH!!

 

[LifeIsGood]

Yummy green beans! I served these warm, straight from the pan. We loved the onions, garlic, and tomato. The sugar really added an extra boost to the finished product. I went back for seconds of these green beans. Thank you!

 

[DailyInspiration]

This made a really nice side dish to some marinated Turkish chicken kebobs. It was easy to make and I was able to use some of my homegrown tomatoes from the farmers market. The green beans were nice and tender and the hint of sugar really balanced out the dish.

 

[COOKGIRl]

We loved this! So good and healthy! Turkish food once again proves its worth in the culinary world! I didn't realize until too late that the green beans were braised and I had no time to do that. Therefore, I first browned the onions with the sugar in olive oil on medium heat, added the garlic and green beans and cooked another five minutes. Plated and served topped with sun dried tomatoes, fresh mint from the garden, salt, pepper and lemon wedges. For each serving we spooned a little bit of Nancy's whole milk plain yogurt. Went well with pan grilled lamb chops (Salish salt and black pepper that was it). I'm sure the beans taste wonderful braised but there just wasn't enough time to do that. Next time! Reviewed for NA*ME tag January.