Melt An-Tour-Mouth Green Beans with Turkish Pepper

Preparation info

  • Difficulty


  • Serves


Appears in

The Slow Mediterranean Kitchen

By Paula Wolfert

Published 2003

  • About

The Greeks have a saying that they use frequently to convey the importance of patience: Slowly, slowly, sour grapes turn to honey.

Since you need patience for this green bean recipe, I advise using an electric slow-cooker. The longer the beans remain in contact with the flavorings and oil, the more deeply they will absorb these flavors and the more delicious they will become. If you like your green beans crunchy, this recipe isn't for you. But if you want to try them the Mediterranean way, not overcooked but luxuriously mellow in texture, you'll be very pleased.

Served at room temperature, these beans will melt in your mouth, yet oddly they aren't particularly soft to the touch. You can proudly call this a “seven-hour green bean dish.” And in the words of my old friend Emeril Lagasse, the addition of dried Turkish red peppers to the dish “kicks it up a notch.”


  • pounds thick green beans, trimmed and cut into 1-inch lengths
  • 1 medium onion, finely chopped
  • 3 garlic cloves, thinly sliced
  • cup extra virgin olive oil
  • ½ cup peeled, seeded, and chopped canned tomato or 1 large juicy tomato, halved, seeded, and grated
  • ¼ teaspoon Turkish red pepper flakes (see Mail Order Sources)
  • 1 teaspoon sugar
  • Salt
  • Lemon juice


Place everything in the clay insert of an electric slow-cooker. Add 2 tablespoons water, cover with a small round of crumpled parchment, and set on the lid. Cook on low for 5 to 7 hours, or on high for 3½ hours, until the beans are very tender. Taste for salt. Allow to mellow overnight. Serve cool with a few drops of lemon juice to taste.