Green bean Zeytinyagli
Large, firm green beans or runner beans are perfect for this recipe. In Turkey, zeytinyaglis are generally served at room temperature, but are also great hot.
- 2 lbs green beans
- 1 medium onion, sliced thin
- 3 tomatoes, chopped
- 6 cloves garlic, minced
- ½ cup olive oil
- ½ tsp oregano
- 3 Tbsp tomato paste
- Salt and ground pepper to taste
- Aleppo pepper to taste
- ¾ cup chicken stock or water
- 3 Tbsp lemon juice
- 1 small bunch parsley
Stem green beans and add to the pot with all other ingredients, except lemon and parsley. Stir well.
Bring to a boil and reduce heat to very low. Cover and cook for 20 minutes. Remove lid and add lemon juice. Stir well and cook 10-15 minutes more, until green beans are very tender and the juice has reduced.
Remove from heat and let stand at least an hour in the pot. Serve garnished with chopped parsley and Aleppo pepper.
A variation of the Leek zeytinyagli from The Spice Trekkers Cook at Home