Sunday, 5 June 2011
Green Beans Two Ways
I love the way the Turks cook green beans. During Summer when they are in season we eat these a couple of times a week.
Again very easy to make and a different way to eat beans if you are growing them and just dont think you can face another steamed bean.
There are 2 ways you can cook these as well. The photo above has more liquid and is good for a main meal. You can also have these without the liquid and eaten cold as a side is great addition to any Summer table. Also great for Meze, this comes under the term of Olive oil dishes which are all eaten cold.
500gr green beans
2 tbsp sweet pepper paste/tomato paste
Top and tail the beans. Chop into halves or thirds. Put aside. Finely chop the onions. In a saucepan add some oil and cook the onion until clear. Add in the beans and cook for a further 5 minutes. While the beans are cooking stir. Add in enough water to cover and cook until the beans are cooked.
If you like garlic can be added when you start cooking the onions and also mint when you add in the water.
To cook these as a side instead of using the tomato paste grate 2 or 3 tomatoes. Cook the same way but cook the beans until the liquid has gone, also using less water. One glass should suffice but check the water level so the beans dont burn. Serve cold as a side.