Turkish Style green beans

Turkish Style Braised Green Beans Recipe
Course Side Dish 
Cuisine Turkish 
Prep Time 10 minutes 
Cook Time 40 minutes 
Total Time 50 minutes 
Servings 3 
Ingredients
•	½ large onion, peeled 
•	1 carrot, scrubbed or peeled 
•	1 pound green beans, topped and tailed 
•	1 medium-sized tomato 
•	1 Tablespoon tomato paste 
•	2 Tablespoons plus ⅓ cup extra virgin olive oil 
•	½ cup water 
•	½ teaspoon sugar 
•	½ sea salt 
Instructions
1.	Cut onion into half moons. Cut carrot in half lengthwise, then
across into slices. Cut green beans into 2-inch pieces. Dice tomato.
2.	In a medium size skillet with a lid, over medium heat, heat 2
Tablespoons olive oil. When hot, add onion a cook for 3 minutes. You
don’t want any browning, so turn heat down if onions start to brown.
3.	Add carrot and cook for 4 minutes. Add green beans, tomatoes, and
tomato paste, and cook 3 minutes, stirring. Add ⅓ cup olive oil,
water, sugar, salt, and bring to a boil.
4.	Turn down the heat so that the mixture simmers, and cover with lid.
Simmer covered for 35 minutes. Check liquid level periodically, and
add more water if ingredients are sticking.
5.	By the end of cooking there should not be much water left, but a
nice olive oil/tomato sauce. Taste and adjust seasoning for salt. Let
cool, or put in refrigerator to cool off. Beans will last 3 days in
the refrigerator. Serve cold or at room temperature, with crusty
bread.
6.	This dish tastes better the next day.
Recipe Notes
Sugar is traditional in zeytinyagli dishes, to provide a balance of
flavors. If you don’t prefer to use sugar, use one more carrot
instead, which provides some sweetness as well.