Zeytinyağlı Taze Fasulye
Zeytinyağlı Taze Fasulye·(zay-tin-yah-luh tah-zeh fah-sool-yeh)
Zeytinyağlılar (The Cold Olive Oil Table & Fridge Mains)
A proper zeytinyağlı begins on the olive oil cooling rack. Forget boiling supermarket string beans until they squeak; instead, the Aegean method demands they be cooked low and slow in olive oil and fresh tomato juices until the beans slump. Transfer the heavy pot’s contents into a Tupperware container, leave it on the bottom shelf of the fridge for twenty-four hours, and eat them cold.
Ingredients
- Romano or wide green beans1 lb
- yellow onion1 large
- garlic4 med cloves
- ripe summer tomatoes3 large
- extra virgin olive oil1/3 cup
- granulated sugar1 tsp
- kosher salt1 tsp
- hot water1/4 cup
Method
- 01
Sweat the aromatics.
Place a wide, heavy-bottomed pot or Dutch oven over medium-low heat. Add exactly half of the olive oil and the diced onions, followed by a pinch of the salt. Cover with a lid and let the onions sweat for about 5 minutes until translucent and sweet. Do not let them brown; this is about purity of flavor, not the Maillard reaction.
- 02
Layer the vegetables.
Add the sliced garlic and stir for 30 seconds. Add the prepped green beans, spreading them into an even layer without stirring them into the onions. Sprinkle the sugar and the remaining salt evenly over the beans.
- 03
Build the tomato blanket.
Pour the grated tomatoes evenly over the green beans. Take the reserved tomato skins and lay them flat across the top of the pot like a patchwork blanket. This creates a natural seal that traps the moisture, forcing the beans to braise gently in their own juices.
- 04
Simmer on the lowest possible heat.
If your tomatoes look a bit dry, pour in the hot water around the edges. Cover the pot tightly with its lid, turn the heat down to the absolute lowest setting, and let it simmer undisturbed for 40 to 50 minutes.
- 05
Finish and rest.
The dish is done when the beans have changed to a soft olive green and are incredibly, buttery tender. Turn off the heat and discard the tomato skins. Drizzle the remaining raw olive oil over the top, leave the lid on, and let the pot cool completely to room temperature.
Notes
The weeknight pressure cooker hack.
For the working parent who needs this in 20 minutes: Turn your Instant Pot to the Sauté function. Add half the olive oil, the onions, and a pinch of salt, cooking for 3 minutes until softened. Turn off Sauté. Layer in the garlic, beans, sugar, salt, and grated tomatoes. Do not add any water. Seal the lid and cook on High Pressure for 10 minutes, followed by a 5-minute natural release before quick-releasing the rest.
The flavor concentration trick.
Because pressure cookers trap all evaporation, your weeknight adaptation might look a little watery when you open the lid. Use a slotted spoon to carefully transfer the tender beans to a serving platter. Turn the machine back to Sauté on high and boil the remaining tomato-onion liquid for 5 to 8 minutes until it reduces into a thick, glossy glaze. Pour this over your beans and finish with the raw olive oil.
The cold truth about serving.
Never serve this dish piping hot. Like all zeytinyağlılar, it is fundamentally designed to be eaten at room temperature or straight out of the fridge. It is vastly superior the next day after the olive oil and tomato juices have properly mingled and emulsified.
From Cook Turkish in America.