Olive Oil Shrub Beans Recipe
Shrub bean, which is a large and tall species of fresh beans, is a intense summer vegetable with a small, fleshy parts. Because of this feature, it is usually cooked with cold olive oil. It is made in Istanbul cuisine with paste and plenty of tomatoes. It is also known as a complete diet dinner with its refreshing and abundant fiber structure. Enjoy your meal!
Ingredients:
For: 4 People
Prep: 20 Min
Cook: 45 Min
| Green Beans (Bush) | 1 Kg. |
| Dry Onion (Medium size) | 2 Qty |
| Garlic | 5 Clove |
| Tomato (Medium size) | 4 Qty |
| Salt | 1 Half Tbsp |
| Granulated Sugar | 1 Tsp (large) |
| Olive Oil (Riviera) | 1 Half Cup |
Steps:
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After taking the beans stalks, divide the longitudinal to two, then to 4. You can also chop the cross -julienne according to your desire. Before joineing, gently break from the head and check for a sword. If there is a sword, take the edges with a vegetable peel.
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Peel the onions and chop the food. 2 large cloves of garlic finely chop. Wash the tomatoes and peel the shells and chop them cubes.
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Take the olive oil in a spreading saucepan. Sauté the onions and garlic until it becomes transparent.
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Sauté the washed, chopped beans in the saucepan and upside down until the color changes and sauté with onions and garlic.
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Put the chopped tomatoes over the beans and do not mix. Put all the vegetables over 2 fingers. Add salt and sugar and close the lid.
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When it goes to boil over the fire, take the lowest fire and cook your meal until the beans are softened. Let it cool before opening the lid.
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Take your cooled food to the serving plate and leave in the refrigerator for at least 1 hour. During the presentation, shed 1 tablespoon of extra virgin olive oil and serve cold. Enjoy your meal!
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Menu Recommendation: Cold Carpaccio (tomato) soup, sizzle meatballs, olive oil beans, watermelon fruit plate
45 Min
