Now that summer is in full swing, the farmers’ markets are full of fresh Roman beans: the large and flat Italian type. They are almost identical to the Turkish çalı Fasülye, the star of many summer lunches and return dinners home. You will find them served cold like Meze or as a light main dish together with rice.
The trick is cooking them as soon as you take them home. If you have to wait, they will keep in the fridge for a maximum of a week. After that, they begin to become woody and lose their sweet green flavor, which is not good for this type of dish.
No Roman bean? No problem. French beans (vert haricots) will work well: see this recipe.
- 1 pounds of fresh Roman beanswashed and finished (snap the ends and strip any sides rows), then cut longitudinal sense and cut into 2-3-inch pieces (about 5 cm).
- 1 medium onionfinely chopped
- 2-3 cloves of garlicsliced or chopped
- 2 large or 4 medium fresh tomatoesfinely in cubes, grated or mixed-o only mix a can of diced tomatoes for a more fluid shortcut
- 1/2 teaspoon of cumin on the ground
- 1/3 cup of olive oilplus 2 tablespoons for a final rain
- ~ 1 cup of hot water
- saltto taste
Kitchen:
-It the olive oil in a heavy base (or pressure cooking if you are in a hurry). Add the chopped onion and brown over medium heat until it is soft and translucent, about 7 minutes. No browning!
-Stir in garlic and cook for just one minute, until it has an incredible perfume. Once again, do not let it brown or burn.
-Ad the green beans and cumin. Mix everything together and cook for 4-6 minutes, until the beans light up and lose that raw green look.
-S add the grated tomatoes/mixed, mix and cook for 3-5 minutes.
-Asty in enough hot water to barely cover the beans, no beans soup here. Add salt to taste.
-Piluct and cooking of slice gently over medium-low heat for 25-30 minutes, until the beans are soft and silky.
–If you use a pressure cooking: Block the lid and cook for 12-14 minutes after reaching the pressure.
Any pot you use, let the beans cool, do not rush them in another container while they are hot. These Turkish olive oil dishes are better while sitting and settling.
Serve at room temperature, seasoned with a little more olive oil.
This dish is excellent with buttery rice, a dense spoonful of yogurt or just a nice piece of crunchy bread. In my family, every time it is rice and yogurt.
