Turkish Sultains Ate Beans Too

    beans, vegan 0 Comments
    Turks and Beans go hand in hand
    Vegetarians and Beans go hand in hand
    Me and Turkey go hand in hand

    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.

    With that said, I am more than happy with a well seasoned, perfectly cooked bowl of beans and rice  Not to mention, beans and rice make a complete protein.

    These Turkish bean dishes satisfy the foodie in me for sure
    The picture above is of one of my favorite meals in Istanbul, a restaurant right outside the walls to the Istanbul University in a beautiful plaza on a beautiful afternoon.  It was 2 pm and very table was occupied by groups of friends from the university: well dressed and well mannered.
    Our meal ended with Turkish coffee and what other than…baklava!
    Here I’ll share my two favorite Turkish bean dishes
    Green Beans with Tomatoes and Dill

    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

    White Bean and Tomato Soup
    Photo: 2 tl for 1 kilo = 50 cents for 1 lb
    This traditional Turkish soup is o simple yet incredibly satisfying
    It’s no wonder they have been making it for hundreds of years
    Serve this soup with a little parsley sprinkled on top and steamed rice on the side

    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

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