Turkishgreenbeansalad Recipes

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TURKISH GREEN BEAN SALAD



Turkish Green Bean Salad image

In this recipe the onions and tomatoes bring out a sweet, nutty flavor in the beans. It's based on a recipe from The Good Life Mediterranean Diet Cookbook.

Provided by PanNan

Categories     Turkish

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 11

1/3 cup extra virgin olive oil
1 white onion, chopped
1 garlic clove, chopped
1 lb green beans, trimmed and cut in half
4 roma tomatoes, chopped
2 teaspoons sugar
1 teaspoon salt
1/4 teaspoon fresh ground black pepper
3 tablespoons of fresh mint, chopped
4 lemon wedges (for garnish)
1/4 cup yogurt

Steps:

  • In a large sauce pot, heat the olive oil over medium high heat. When the oil is hot, add the onion and garlic and saute 5 minutes until the onions are soft.
  • Add the green beans, tomatoes, sugar, salt and pepper to the pot, cover and let stew over medium heat for 45 minutes or until the beans are very soft.
  • Transfer the beans to a serving dish and garnish with chopped mint, lemon wedges and a dollop of yogurt on top.

Nutrition Facts : Calories 239.1, Fat 18.9, SaturatedFat 2.9, Cholesterol 2, Sodium 601.4, Carbohydrate 17.1, Fiber 4.8, Sugar 9.5, Protein 3.7

TURKISH-STYLE BRAISED GREEN BEANS



Turkish-Style Braised Green Beans image

Categories     Garlic     Onion     Tomato     Vegetable     Side     Braise     Vegetarian     Dinner     Green Bean     Healthy     Gourmet     Vegan     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 11

2 medium tomatoes
2 medium onions, chopped
2 garlic cloves, chopped
2/3 cup extra-virgin olive oil
1 pound green beans, trimmed and halved crosswise
1 cup water
1 tablespoon sugar
1 teaspoon salt
1/2 teaspoon black pepper
Accompaniments:
lemon wedges; thick Turkish or Greek yogurt

Steps:

  • Cut a small X in bottom of each tomato with a sharp paring knife. Blanch tomatoes in a 3-quart saucepan of boiling water for 10 seconds, then immediately transfer with a slotted spoon to a bowl of ice and cold water to stop cooking. Drain, peel, and coarsely chop.
  • Cook onions and garlic in oil in a wide 5- to 6-quart heavy pot over moderately high heat, stirring occasionally, until onions are softened, about 5 minutes. Add tomatoes and cook, stirring occasionally, 4 minutes.
  • Add beans, water, sugar, salt, and pepper and bring to a boil. Reduce heat to moderately low, then cover and simmer until beans are very tender, about 45 minutes.
  • Remove from heat and season with salt and pepper. Cool to room temperature, uncovered, about 45 minutes. Serve beans with juices.

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