I’ve always loved Turkish food. Mainly the vegetarian things like Turkish pizza with potato, mushrooms or spinach and cheese, Kabak (zucchini puffs), their dips, falafels and Michael loved their chicken skewers (of course he doesn’t anymore!). The other dish that I enjoy is the green beans stew called Fasulye. It’s great with bread, rice or on its own.
I’ve always been a fan of simple, hearty, tasty dishes. Especially traditional dishes from different cultures. A dish so simple can have so much meaning and depth of flavour. Enjoy the simplicity of this meal 🙂
- 1.5 cups of basmati rice
- 1/4 cup extra virgin olive oil
- 1 big onion, finely chopped
- 500 grams of fresh green beans, trip top and bottom
- 1 can (400 g) of diced tomatoes or 3 large fresh tomatoes, diced
- 1 tbsp tomato paste
- 2 cloves of garlic, sliced or chopped
- 1 tsp coconut sugar (optional)
- 1 cup hot water
- Rinse the rice well and cook as per packet instructions.
- Heat the olive oil in a pan and cook the chopped onion until lightly brown.
- Add the beans and stir them until they slightly change colour. This will take approximately 8-10 minutes.
- Add the tomatoes, tomato paste and garlic (and sugar if you wish) and cook for 10 minutes.
- Add water, salt and pepper to taste.
- Cover the pan and cook on low until the beans are soft. You may need to add more water as it keeps cooking, check on it and stir every 8-10 minutes. This should take 35-45 minutes.
- Serve with rice hot or as a side cold.
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