A classic of Aegean tables, this dish slowly cooks wide flat-podded Ayşekadın beans with tomato and onion in olive oil. Served cold, it travels well in a picnic basket and works just as easily as a light lunch.
Heat the olive oil in a wide pot and sauté the sliced onion until translucent.
Add the bean pieces and grated tomato to the pot and stir-fry for a few minutes.
Add the sugar, salt and hot water, cover with a lid, and simmer on low heat for 55 minutes until the beans are tender.
Take it off the heat, let it cool to room temperature, then chill for at least 2 hours before serving.
Cook the beans over low heat with the lid on; a rolling boil breaks the pods apart. Make it at least 2 hours before serving, the flavour settles better once it cools.
55 dakika pişirdiğim halde fasulyeler benim ocağımda hâlâ diri kaldı, bir 20 dakika daha uzatınca ancak yumuşadılar. Tadı güzeldi ama verilen süre benim eski dökme tencerem için yetersiz kaldı, ocağın gücüne göre değişiyor sanırım.
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