This is one of the most common summer dishes in our culture and we adore it so much that many people put some green beans in deep freezer to cook in Winter. As we think that frozen vegetables lose their vitamin and taste, we don’t prefer it. To tell the truth, we tried it last summer in little amount, but we didn’t like its taste, and learnt that they don’t keep vitamins when frozen, so we decided not to freeze vegetables again.
Summer is back these days, so we are lucky enough to find green beans at our open market. Monday was the day of open market in our neighborhood, but as I had a lot of work at school, my husband had to do shopping alone. He hates shopping at open market alone, so I was wondering what he would buy. He is not a big fan of vegetables unlike me. I’m sure if he had to go to a butcher, he would be happier. Anyway, when I came home from work, I saw a very funny scene. He was stringing some green beans with a confused expression on his face. He said that he asked her mom how to cook green beans and he learnt that stringing is the first step. However, the beans were so fresh that he couldn’t find any string on beans. He didn’t know that this was perfect for beans. I must admit that he made me so happy by buying green beans. No need to mention how I felt when I saw him dealing with a cup of beans. I thought it was time for me to put my hands in the plough, and cooked a delicious dish.
- 500g green beans, cleaned
- 1 onion, diced
- 2 tomatoes, diced
- 2 tsp salt
- ½ tsp sugar (or ½ sugar cube)
- 3 tbsp olive oil while cooking
- 1 tbsp olive oil to drizzle on the dish when cooked
If the beans are too long, cut them in two or more pieces. Lay one line of beans in a pan ( I used a flat pan).
Add some of the diced onion on it and some tomatoes on onion.
Then lay the rest of the beans as another layer and the rest of onion and tomatoes on it. Sprinkle salt and sugar.
Then pour 3tbsp olive oil over them.
Cook it on medium heat for about 30 or 40 minutes.
When it is cooked drizzle 1tbsp olive on it. You’ll see adding olive oil as raw definitely enhances your dish.
You can serve it with pilaf and yogurt.
This is a photo taken by my friend Özlem last weekend. I didn’t think that a photo of dandelion could be so impressive before seeing this. She took this photo at a park of our city. The weather in this city is so changeable that it may turn dark and rainy suddenly on a beautiful sunny day. You can see the dark clouds on the sky here. Dandelions always remind me of my childhood. We would pick a dandelion, make a wish and blow on this flower. If we could blow all of its hair at once, it meant our wish would turn real.