Picture: Nina Gallant • Meals Styling: Madison Trapkin. Picture: Nina Gallant • Meals Styling: Madison Trapkin
Almost any vegetable can profit from the zeytinyağli therapy—a gradual braise in olive oil and aromatics—particularly this Turkish inexperienced bean recipe, highlighted in Anya von Bremzen’s “10 Should-Attempt Dishes That Seize the Essence of Istanbul.” Experiment with no matter produce you could have available utilizing the ratio 3:2:1:1: three garlic cloves to 2 lb. trimmed greens (corresponding to peas or coarsely chopped zucchini or leafy greens) to 1 massive onion to 1 massive plum tomato.
Featured in “Zeytinyağli 101” by Benjamin Kemper within the Spring/Summer season 2025 problem. See extra tales from Difficulty 204 right here.
Makes: 4
Time: 43 minutes
Elements
- 2 lb. romano or string beans, ends trimmed, reduce into 2-in. lengths
- 1 cup extra-virgin olive oil, plus extra for serving
- 2 tsp. kosher salt
- ½ tsp. sugar
- 3 garlic cloves, thinly sliced
- 1 massive plum tomato, peeled and reduce into ½-in. chunks
- 1 medium onion, thinly sliced
Directions
- To a big pot, add the beans, oil, salt, sugar, garlic, tomato, onion, and ½ cup of water. Cowl and produce to a boil over medium-high warmth, then flip the warmth to medium-low and simmer till the beans are comfortable and the tomatoes have damaged down, about 45 minutes. Take away from the warmth and put aside to chill within the pot. Serve heat or chilled, drizzled with extra oil to style.
The publish Turkish Olive Oil-Braised Inexperienced Beans appeared first on Saveur.
