These green beans are so good! I learned how to make them when I first started cooking, because this was one of my favorite appetizers growing up. It reminds me of hot summers spent in Turkey by the Aegean Sea and eating a light, refreshing lunch in the shade. The tomato, onion, and garlic sauce complements the green beans perfectly. Cooking tomatoes increases the available lycopene in them, a potent antioxidant which may help with macular degeneration and heart disease. Tomatoes are also a good source of Vitamin C, A, and iron. Garlic and onion are a great source of antioxidants as well. Garlic lowers blood pressure and cholesterol levels. Check out this website for more information on garlic.
Time: 15 minutes of prep, 30 minutes of cooking
1 pound green beans, ends cut
1 large or 2 medium onions, processed into a thick sauce or minced
2 cloves garlic, minced
1 cup of water
3/4 cup olive oil
2 tablespoons raw sugar
1 teaspoon each salt and pepper or to taste
1. Heat half of olive oil and all of the onions and garlic on medium heat, cooking until onions turn opaque.
2. Add tomatoes and cook for 2 minutes, tossing occasionally.
3. Add green beans, rest of olive oil, water, sugar, and salt and pepper. Heat to a boil, then cover and simmer for 30 minutes, until the green beans become soft.
This dish is traditionally served at room temperature, but we like it warm too.