I forgot where I got this recipe from, but I've been making it for a long time. I've cut down the oil a lot from the original, but can't cut it out completely because its important for the taste and texture of the dish. It's at its very best the next day, after the flavors have a chance to blend. This is a dish where the idea is to not have crisp beans--the long cooking is meant to almost melt the beans into the sauce. It's served at room temperature. I love it with bulgar pilaf and grilled lamb.
Turkish Green Beans--make at least three hours in advance of serving.
1/4 cup olive oil
1/2 cup chopped onions
4 chopped garlic cloves
3-4 tomatoes, diced
1 1/2 lb green beans
1/2 cup water
salt and pepper
1 Tbs, chopped parsley
In a large skilled with a lid, heat the oil. Add the onions, and gently saute until softened. Add the garlic, tomatoes, and salt and pepper. You want to season the mixture somewhat aggressively. Mix well, then add the beans, and mix to coat them with the mixture. Add the water, stir, and cover the skillet.
Simmer for 35-45 minutes, until beans are very soft. Take off cover, let cook another 5 minutes of so to evaporate the water. Remove from heat, scoop into a bowl (leave most of the water that hasn't evaporated in the skillet), and refrigerate. It'll taste better in a few hours, promise.
Before serving, sprinkle with parsley, taste for salt and pepper (adding more if needed). Serve at room temperature.