Photograph: Nina Gallant • Meals Styling: Madison Trapkin. Photograph: Nina Gallant • Meals Styling: Madison Trapkin
Practically any vegetable can profit from the zeytinyağli therapy—a gradual braise in olive oil and aromatics—particularly this Turkish inexperienced bean recipe, highlighted in Anya von Bremzen’s “10 Should-Strive Dishes That Seize the Essence of Istanbul.” Experiment with no matter produce you have got available utilizing the ratio 3:2:1:1: three garlic cloves to 2 lb. trimmed greens (similar to peas or coarsely chopped zucchini or leafy greens) to 1 giant onion to 1 giant plum tomato.
Featured in “Zeytinyağli 101” by Benjamin Kemper within the Spring/Summer season 2025 concern. See extra tales from Situation 204 right here.
Makes: 4
Time: 43 minutes
Elements
- 2 lb. romano or string beans, ends trimmed, minimize into 2-in. lengths
- 1 cup extra-virgin olive oil, plus extra for serving
- 2 tsp. kosher salt
- ½ tsp. sugar
- 3 garlic cloves, thinly sliced
- 1 giant plum tomato, peeled and minimize into ½-in. chunks
- 1 medium onion, thinly sliced
Directions
- To a big pot, add the beans, oil, salt, sugar, garlic, tomato, onion, and ½ cup of water. Cowl and convey to a boil over medium-high warmth, then flip the warmth to medium-low and simmer till the beans are comfortable and the tomatoes have damaged down, about 45 minutes. Take away from the warmth and put aside to chill within the pot. Serve heat or chilled, drizzled with extra oil to style.
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