Zeytinyağlı Taze Fasulye

Written by Katie Parla on April 28, 2010

Zeytinyağlı is a style of preparation in Turkish cuisine in which vegetables or legumes are cooked in olive oil. Zeytinyağlı taze fasulye are flat green beans (they are called fagioli a corallo in Italian, I have no idea what the English equivalent is) cooked in with lots of onion and tomatoes. The ideal result is a bean that is firm, not soft as it is so often prepared, with a sweet condiment.

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