Lubyi bi zayt (green beans with tomato and olive oil)

Lubyi bi zayt. Recipe courtesy of Essential Mediterranean (Murdoch Books, 2011).

Lubyi bi zayt. Recipe courtesy of Essential Mediterranean (Murdoch Books, 2011).

 

Continuing my journey in exploring Mediterranean recipes, here is a Turkish dish named lubyi bi zayt (green beans with tomato and olive oil). Who knew green beans could be so tasty?! This number makes for a great side dish to a variety of mains, Mediterranean or not.

Preparation time: 10 minutes
Cooking time: 30 minutes
Serves 4

Ingredients
80ml olive oil
1 large onion, chopped
3 garlic cloves, finely chopped
400g tin chopped tomatoes
1/2 tsp sugar
3 tbs chopped flat-leaf (Italian) parsley
750g green beans, trimmed

Method
1. Heat the olive oil in a large frying pan, add the onion and cook over medium heat for 4-5 minutes, until softened. Add the garlic and cook for another 30 seconds.

2. Add the tomatoes, sugar and 125ml water and season with salt and pepper. Bring to the boil, then reduce the heat and simmer for 20 minutes, or until reduced and pulpy. Stir in the parsley. Check the seasoning, and adjust according to your taste.

3. Meanwhile, cook the beans in a saucepan of boiling water for 3-4 minutes or until bright green and tender crisp. Drain, then serve immediately with the tomato mixture spooned over the top.

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