Green Beans with tomatoes and onions in olive oil (Zeytinyağlı Fasulye)
Ingredients
- 500 gr. (1 lb. 2 oz.) flat, stringless green beans
- Olive oil, approx. 100 ml (3½ fl. oz.)
- 1 small onion (or ½ large onion,
- chopped
- 2 cloves garlic, sliced
- 1 beefy tomato, skinned and chopped
- 2 tsp. tomato purée
- ½ tsp. vegetable stock powder
- 1 sugar cube
- 1 tsp. paprika
- Salt
- Freshly ground black pepper
- Water to barely cover
- Flat leaf parsley, chopped
Method
These are quickest cooked in the pressure cooker but they can still be done in a pan on the hob, in which case it will take 45+ mins. simmering. Keep checking and add water if necessary.
Heat olive oil in pressure cooker. Fry the onions gently until beginning to soften. Stir in the beans and slices of garlic and stir-fry for a few minutes, more to coat them well with the olive oil.
Add the chopped tomato, tomato purée, bouillon powder, sugar, paprika and seasoning. Pour in enough water to not quite cover the beans - about 200 ml.
(7 fl. oz.)
Pressure cook for at least 20 minutes, reducing pressure slowly. The beans seem darker and more flavorsome when cooked for longer than you would think.
Serve with a sprinkling of chopped parsley and eat with plenty of fresh, crusty bread!