One of the things about getting produce delivered directly from a farm is that you get what's in season. And when a particular crop has a long season, you get a lot of it. Last summer, the green beans were especially productive. We ate them steamed, parboiled, with a lemon-garlic marinade, in soup. And then we started running out of ideas and still the green beans were coming.
We got this recipe from our farm's newsletter, which has been our saving grace when faced with either vegetables we've never seen before, or vegetables in such quantity that we're at a loss for ideas. The recipe is called Turkish Green Beans, though our friend who has been living in Turkey for the last few years says she's never seen anything like this dish there. It is a great, easy side dish, even better because you set it up in the pan and then leave it alone to cook, so you can make a main dish that requires a bit more attention to go with it.
Turkish Green Beans
from Kai Parker
Kai says, “This [recipe] is from my housemate's friend, who is Turkish. Apparently it's a very common dish. I don't have any exact measurements, but you get the idea. I made it with the green beans and tomatoes from this last week. It was delicious.”
an onion
green beans (I used the whole bag from a week's share)
three tomatoes (medium-sized)
olive oil
salt
pepper
Slice the onion into rings and distribute across the bottom of a large frying pan. Rinse and snap the ends off the green beans and put beans on top of the onions. Grate the tomatoes over the beans. This allows you to easily separate and discard the skin. Sprinkle salt and pepper to taste and drizzle with olive oil. Cook on low heat for about half and hour.
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