Turkish Braised Green Beans with Tomatoes
This is one of my staple side dishes and a childhood favourite. When it’s too hot to cook but a salad is tired out or as a refreshing complement to a warm meal, serve this as a side dish cold or enjoy a big plate with a spritzer or wine.
Ingredients
½ cup extra-virgin olive oil
2 medium onions, finely diced
2 large tomatoes, chopped
1 teaspoon sea salt
½ teaspoon freshly ground black pepper
1 cup water
1 tablespoon coconut sugar, optional but this is how my mother has always cooked it and it brings out the sweetness of the tomatoes
2 pounds untrimmed haricots verts (thin French green beans), but regular green beans will also do if unavailable
Directions
Heat the olive oil in a large pot over medium heat. Once the oil is heated, stir in the onions to cook for 15 to 20 minutes, until translucent but not brown.
Stir in the tomatoes and their juices, sea salt, pepper, and coconut sugar to cook for about five minutes.
Add the water and green beans, stirring gently to incorporate.
Reduce the heat to low and cover to cook for 45 minutes, stirring only once or twice. The water should be absorbed but not dry and the beans should be soft. Taste and add salt and/or pepper, as needed.
Transfer to a wide serving platter, let cool, then refrigerate at least an hour before serving.
