A California take on Mediterranean cooking, this dish slow-cooks fresh green beans with onion and tomato in olive oil. Served cold and brightened with lemon, it packs easily into a lunchbox for anything from breakfast to a late-night snack.
Heat the olive oil in a wide pot and sauté the sliced onion until translucent.
Add the beans and grated tomato to the pot and stir-fry for a few minutes.
Add the salt and hot water, cover with a lid, and simmer on low heat for 50 minutes until the beans are tender.
Take it off the heat, let it cool to room temperature, and stir in the lemon juice right before serving.
Cook the beans over low heat with the lid on; a rolling boil splits the skins and breaks the pods apart. Add the lemon only right before serving, or its sharpness overpowers the dish.
If you cannot find bush beans, wide flat beans work too; the cooking time just runs about 10 minutes longer.
Admin DadaGastro · verified in test kitchenLimonu tarifte söylendiği gibi servisten hemen önce değil, pişerken erken eklemiştim ve fasulyenin doğal tadı ekşiliğin altında kayboldu. Bir dahaki sefere talimatı harfiyen uygulayacağım, tadı yine de fena değildi.
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