Name: Melt An-Tour-Mouth Green Beans with Turkish Pepper
Yield: Serves 6
Ingredients: Lemon juice; 1½ pounds thick green beans, trimmed and cut into 1-inch lengths; ¼ teaspoon Turkish red pepper flakes (see Mail Order Sources); ½ cup peeled, seeded, and chopped canned tomato or 1 large juicy tomato, halved, seeded, and grated; ⅓ cup extra virgin olive oil; 3 garlic cloves, thinly sliced; 1 medium onion, finely chopped; 1 teaspoon sugar; Salt

Preparation info

Serves
6

Difficulty
Easy

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 Mediterrane