Binnur's Turkish Cookbook - Delicious, healthy and easy-to-make Ottoman & Turkish recipes

Tuesday, June 09, 2009

Lima Beans in Olive Oil

(Zeytinyagli Ic Fasulye Yemegi)

Lima Beans in Olive Oil
2 cups Lima beans, frozen
1/2 cup tomato, diced, canned or fresh tomato
2-3 garlic cloves, chopped or 2-3 green (fresh) garlic, chopped
3 green onions, chopped
75 ml extra virgin olive oil, half for cooking, half for after cooking
1 1/2 tsp sugar
1 tsp lemon juice
1/2 cup hot water
2 leaves of fresh mint, chopped

Put the olive oil, diced tomato, garlic and salt in a medium size pot. Cook for 5 minutes on low heat. Then, add the rest of the ingredients. Cover and cook for about 20-25 minutes on medium low heat, turn the heat off. Let it cool down first. Pour the rest of the olive oil and sprinkle fresh mint all over it, stir. Serve the dish at room temperature or chilled.

You may also serve this dish with yogurt sauce with garlic by the side.

* If you use fresh Lima Beans, more water will be needed with longer cooking time.



At 2:23 PM, Blogger rosasdolcevita said...

I really like the sound of this salad but would I be able to substitute other type of beans? It's not too often that I eat lima beans. Maybe fava beans?

At 7:47 PM, Blogger Binnur said...

Hi Rosabela,
Sure, you can use fresh fava beans instead of lima beans:)


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