In two days I leave for Istanbul, Turkey and I couldn’t be more excited! It’s been a whirlwind few months here in Hamburg but I’m ready to move on. Not only do I get to experience a new and completely different place, both my sister, Nekol, and my good friend, Heather, are going to be there as well! I don’t believe in fate but this turn of events may have made me think twice about my stance.
In honor of my next adventure, I decided to make a dish similar to what I’ll find in Istanbul and am very pleased with the result! As usual, it’s very simple to make and you can easily swap out veggies to use up what’s sitting on your counter. It’s anti-inflammatory thanks to the turmeric and is super tasty.
2 large tomatoes or equivalent or 1 can diced tomatoes
1 tbsp red palm oil or coconut oil
1 large onion, chopped
2 large garlic cloves, minced
1 sweet red pepper
1 lb of green beans, chopped, ends trimmed
1 tbsp cumin
1/2 tsp turmeric
1/8 tsp cinnamon
Salt and pepper to taste
1/2 cup water or enough to cover green beans
Prep by cutting the tips off the green beans or breaking them off by hand. Take your tomatoes and put them in a mini food process or small blender and blend just enough so they’re still pieces of tomato. I used my NutriBullet so it only took a couple of pulses to get the desired consistency.
Then start sautéing the onions and garlic in an oil that’s stable in high heat like coconut oil or red palm oil. I used red palm oil for this recipe. Be sure to choose a pan that’s large enough to hold all of the ingredients. My current flatmate has the perfect pan (wok) to do the trick.
When the onions are translucent, add the sweet red pepper, tomatoes, green beans and spices. After five minutes or so, add enough water to cover the beans and bring the mixture to a boil, reduce heat, cover and cook on low for 30-45 minutes or until the green beans reach the desired tenderness.
- 2 large tomatos (or 1 can diced tomatoes)
- 1 tbsp red palm oil or coconut oil
- 1 large onion, chopped
- 2 large garlic cloves, minced
- 1 sweet red pepper
- 1 lb of green beans, chopped, ends trimmed
- 1 tbsp cumin
- 1/2 tsp turmeric
- 1/8 tsp cinnamon
- Salt and pepper to taste
- 1/2 cup water or enough to cover green beans
- Put tomatoes in mini food processor and blend just enough to leave chunky
- Sauté the onions and garlic in oil until onions are translucent
- Add sweet red pepper, tomatoes, green beans and spices to pan and cook for 5-7 mins
- Add water and bring to boil
- Reduce heat to low, cover and cook for 30-45 mins or until green beans are tender
Although this recipe is inspired by the traditional Turkish Taze Fasulye dish, my variation is quite different. Traditionally this dish is much more involved and would have you boiling the tomatoes, peeling them and much more. Also, it usually contains a considerable amount of olive oil but I avoid cooking with olive oil in high temperatures and I personally enjoy the flavor of the more stable oils equally and I find in this case, less is more.
Now it’s ready to serve! Instead of having a separate salad, I like to pour it over greens (as I do with most cooked dishes).
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