Green Beans (Fasulye)

Two kinds of green beans can be found on green grocers' stands in summer. The one with bigger seeds is called "Boncuk Ayşe", while the string bean which is thinner and longer is called "Çalı". The cooking style of both beans is the same, but you don't need to remove the strings from "Boncuk Ayşe". On the other hand, you should remove the strings from both sides of "Çalı" and split each lengthwise. (I don't like thin beans so I just string and cut in two).

Ingredients:
1 kg green beans
1 big onion
2 medium sized tomatoes
2-3 tablespoons olive oil
2 teaspoons salt

Place the chopped onion, tomatoes, washed beans, olive oil, salt and sugar in a pressure cooker. Close lid, bring to high pressure, then lower heat on the stove and pressure cook for 6 minutes. Serve cool. If you use less sugar and if you cook with margarine instead of olive oil, you can serve it hot. In most Turkish homes, green beans are cooked with minced meat or cubed meat and served with pilav.

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