Zeytinyağlı Taze Fasulye
Zeytinyağlı Taze Fasulye·(zay-tin-yah-luh tah-zay fah-sool-yay)
Zeytinyağlılar (The Olive Oil Cooling Rack)
In Turkey, a summer table isn't complete without a spread of cold olive oil dishes, and this is the undisputed king. Forget what you know about boiling green beans until they squeak. Here, the beans are cooked low and slow in good olive oil and their own tomato juices until they achieve a luscious, melt-in-your-mouth texture. It ditches the heavy tomato paste to honor the clear, bright flavors of the Aegean coast. It tastes exactly like a summer afternoon in a Turkish grandmother's kitchen, and it is arguably better the next day straight out of the fridge.
Before you start
Prepare the beans for maximum absorption.
If using wide Romano beans, slicing them in half lengthwise is a crucial secret. It allows the olive oil to penetrate the tough outer skin and flavor the bean from the inside out.
Grate the tomatoes and save the skins.
Grating turns the flesh into a fresh puree while leaving the skins in your hand, which you will use later to form a braising lid.
Ingredients
- Romano beans or standard green beans1 lb
- yellow onion1 large
- garlic4 clove
- ripe summer tomatoes3 large
- extra virgin olive oil1/3 cup
- granulated sugar1 tsp
- kosher salt1 tsp
Method
- 01
Sweat the onions to release their natural sweetness.
Place a wide, heavy-bottomed pot over medium-low heat with exactly half of the olive oil, the onions, and a pinch of salt. Cover and let them sweat for about 5 minutes until translucent. Do not let them brown.
- 02
Layer the vegetables without stirring.
Add the garlic and stir for 30 seconds, then spread the green beans in an even layer. Sprinkle the sugar and remaining salt over the beans, then pour the grated tomato flesh evenly over the top.
- 03
Create a natural braising seal.
Take the reserved tomato skins and lay them flat across the top of the pot like a patchwork blanket to trap the moisture and force the beans to braise gently in their own juices.
- 04
Simmer on the lowest possible heat.
Cover the pot tightly and turn the heat down to the absolute lowest setting. Let it simmer undisturbed for 40 to 50 minutes until the beans shift from bright green to a soft olive color and become incredibly tender.
- 05
Dress with oil and let it rest.
Turn off the heat, discard the tomato skins, and drizzle the remaining raw olive oil over the dish. Leave the lid on and let it cool completely to room temperature right in the pot.
Notes
The weeknight pressure cooker hack.
To pull this off in 20 minutes, layer all ingredients (except the tomato skins) in an Instant Pot with zero added water. Cook on High Pressure for 10 minutes, quick-release, then remove the beans and boil the remaining liquid on Sauté mode for 5 to 8 minutes until it reduces into a thick, glossy glaze.
Patience pays off.
This dish defies the American instinct to serve dinner piping hot. It is fundamentally designed to be eaten at room temperature or straight out of the fridge the next day as part of a meze spread.
From Cook Turkish in America.