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Turkish Green Beans
- Serves:
6
- Difficulty
Easy
By Judi Rose and Jackie Rose
Published 2020
This is particularly good made with stringless runner beans, but regular or fine green beans work well too. In the traditional version, the beans are braised for nearly an hour, rendering them soft and yellowish. Instead, we blanch them briefly to preserve the nutrients and their vivid emerald colour.
Ingredients
450 g 1 lb 1 tsp
Method
Bring a large pan of water to the boil. Trim the fresh beans, removing the strings if necessary. If using runner beans, cut them in half or into diagonal pieces. Add the salt and fresh beans to the boiling water and bubble for 3-5 minutes – the beans should still be bite-crisp – then drain, drench immediately with very cold water to set the colour. When cold, drain well.
Peel and finely