The ladies in my Turkish Cooking Classes are amazing. I learn a lot from them too. One day one of them said “Nese, stop saying it is easy or very common”. She made me realize that some of the things we cook are so basic that I forget that they are not so for others. This dish; Green Beans with Ground Beans is such a good example for this type of dishes.
Whenever it is the season with green beans, I cook it almost every ten days. It goes perfectly well with rice pilaf and if I am in a good mood with a cold bowl of cucumber and yoghurt salad. Like almost all vegetables it has many vitamins like A, B and C. It is easily digested, help lower sugar levels, makes one stronger and despite all this still tastes good. Both my kids and husband likes it.
If you don’t want to use meat with this recipe, just leave it out and it will be just as good. However there is also a vegetarian version of green beans which has a slightly different way of preparing. It is up to you.
When you are preparing the green beans cut off the stems on both ends and then just cut to 2 or 3 pieces depending on how long they are.
If you will go with the meat start with putting the meat in your pot. You might be surprised when I tell you just put it in your pot, slightly spread it around then cook over low heat until it first leaves and then absorbs back its own water. Cover the lid, don’t mix it around, don’t add anything. Trust me it works. As soon as the water is gone, use the back of a spoon – I prefer to use a wooden one – make the crumbs get loose. Now you are ready for all the other ingredients.
Then add the chopped onions, olive oil. Later followed by tomato and/or tomato paste. Water and very soon you are ready to serve. Read details below in the recipe, Enjoy.