I admit, I can be a foodie brat sometimes. And the fact that I don’t eat wheat, factory farm animals and processed foods make it all the more difficult to please me.
So fresh and clean tasting, you can serve at room temperature with rice on a hot summer day or serve warm with crusty bread on a chilly night
Adapted from The Turkish Kitchen
Ingredients:
1 Onion Chopped
2 Garlic Cloves
2 T Olive Oil
1 1/4 lb Green Beans
1 T Sugar
Juice of 1 lemon
14 oz can chopped tomatoes
Handful of fresh Dill, roughly chopped
Salt and Pepper
In a large sauce pan, cook the onions, garlic, and oil over low heat until softened
Toss in the Green Beans, coating them in the onions and oil
Add the sugar and lemon juice
Add the tomatoes to the pan and bring to a boil
Lower the heat and add the dill
Cook for 35-40 minutes, or until beans are cooked and sauce is thick
Season with salt and pepper
Adapted from the Sultan’s Kitchen
Ingredients:
2 T olive oil
2 T butter
1 onion chopped
3-4 garlic cloves, minced
2 Large tomatoes, diced
2 T tomato paste
1 1/2 cups white beans
4 cups vegetable broth
1 carrot diced
1 celery diced
1 t red pepper flakes (I add more- I love spice!)
Salt and Pepper
1/4 cup Parsley
In a medium sauce pan, heat the oil and butter
Cook the onion until softened, about 2-5 minutes, add the garlic
Add tomatoes, paste, and beans
Bring to a boil, reduce to a simmer for 30 minutes
Add the carrot, celery, and red pepper
Cook for another 15 minutes or until the veggies are cooked
Ladle into bowls and garnish with parsley
