I don’t know if fresh green bean’s homeland is Anatolia but I can clearly say it is very popular there. I am not an expert but what I knew that if your language has many words to explain one specific thing or different types of specific thing,it shows that it is the part of society’s daily life. I think this is the reason why people gave each green bean type different names in turkish language. These names are interesting and funny too. For example, they have called one type “Ayşe Kadin (like Ms. Ayşe in English)”. Ayşe Kadin that is big in width doesn’t have big grains. Other types have interesting names too: Boncuk (Bead in English), sırık (lank in English) and şeker (sugar in English). Of course, these names are not their scientific names but they were created to differentiate each scientific classification.
Therefore, it shows how green bean is the part of Anatolian culture. I don’t speak other languages but it must be the same in different cultures living in that area or around.
Besides, this delicious vegetable has too many health benefits. According to the Self Self Nutrition Data , 1 cup raw green beans provide 30% of your daily vitamin C and 20 % of your daily vitamin K needs. Vitamin K helps you to have strong bones. No need to write the benefits of Vitamin C. Everyone must know at least one benefit.
Below I gave my favorite recipe. This cooking style is mainly cooked in Aegean part.
- 1/2 kg of fresh beans
- 1 chopped onion
- 1 garlic bulb
- 2 big tomatoes or 1 teaspoon tomato pasta
- 3 tablespoons virgin olive oil
- 1 tablespoon of sugar
- 1 teaspoon of salt
- 2 cups of water
- Wash and drain green beans.
- Remove their strings in both sides by using knife (I don’t like if it comes to my mouth while eating. Therefore, I always clean but some types doesn’t have strings. You can check and decide if it is needed).
- How you will cut just depends on you. I like both shapes below. You decide.
- Wash tomatoes, take off their skins and chop too (or use tomato paste)
- Put olive oil and chopped onions into pan and stir onions until they become softer and their color turn to golden (5-7 minutes)
- Add green beans and stir around 5 minutes more
- Add boiled water (water needs to be roughly maximum 1 cm above from beans. Your beans shouldn’t swim in water. In other words, water needs to be enough just to make sure bottom of your pan will not be burned. Lesser water means more taste).
- Add sugar and stir again
- Add chopped tomatoes.
- Reduce the heat and close the pan.
- Cooking time depends on your pan you use. if you have pressure pan like me, I think you know how much time it needs. Overall, it takes 10-15 minutes maximum. If you use pot, it takes around 30-40 minutes (you can take and taste one).
- When it is cooked, open the pan and allow beans to come to room temperature for 15 minutes.
- Add salt and put it into fridge.
You can eat when it is cold (some people like to eat hot. It depends on your preference).
You can also add boiled chickpeas. Below you can see another version :