Olive Oil Braised Green Beans (Börülce Meze)

A refreshing Aegean-style "Olive Oil Braised Green Beans (Börülce Meze)" mezze made with seasonal cowpeas and extra virgin olive oil.

serving 4 People

time 35 min

INGREDIENTS

• 500 g fresh green beans (cowpeas)

• 1 medium onion, finely chopped

• 2 garlic cloves, minced

• ½ cup extra virgin olive oil

• Juice of 1 lemon

• 1 tsp sea salt

• Chopped fresh parsley for garnish

How to Cook

1. Begin by thoroughly rinsing the green beans under cold running water to remove any dirt or residues. Once clean, trim the ends of the green beans by cutting off the stem ends, and then proceed to cut each bean in half. This not only makes them easier to eat but also allows for a more uniform cooking process, ensuring that each piece cooks evenly.

2. Next, bring a large pot of water to a rolling boil and add a generous amount of salt. The salt will enhance the flavor of the green beans as they cook. Carefully add the trimmed and halved green beans to the boiling water and let them cook for approximately 8 to 10 minutes. It is crucial to monitor the cooking time closely, as overcooking can lead to mushy beans. You want the beans to be tender yet still retain a slight crunch, also known as 'al dente'. To check for doneness, taste a piece; it should be bright green and firm.

3. While the green beans are boiling, heat a medium-sized skillet over medium heat and add a couple of tablespoons of high-quality olive oil. Once the oil is shimmering, add finely chopped onion and minced garlic to the pan. Sauté the onion and garlic for about 3 to 5 minutes, stirring frequently, until the onion becomes translucent and fragrant. This step is crucial as it builds a flavorful base for the dish, allowing the sweet notes of the onion and the aromatic qualities of the garlic to infuse the oil.

4. Once the green beans are cooked to your liking, carefully drain them in a colander and rinse briefly under cold water to stop the cooking process. This will also help preserve their vibrant green color. Add the drained beans to the skillet with the sautéed onion and garlic. Toss the mixture gently with a spatula or tongs for a few minutes, allowing the green beans to absorb the flavors from the sautéed aromatics. Be careful not to break the beans as you mix them; you want to keep their shape intact.

5. After the beans are well combined with the onion and garlic, it’s time to add a refreshing touch. Squeeze fresh lemon juice over the mixture and sprinkle with salt to taste. The acidity from the lemon juice will brighten the flavors of the dish, balancing the richness of the olive oil and the savory notes of the onion and garlic. Gently mix everything together one last time, ensuring that the beans are evenly coated with the lemon juice and seasoning before removing the skillet from the heat.

6. Allow the sautéed green beans to cool completely at room temperature, which will enhance their flavors and make them more enjoyable to eat. Once cooled, transfer the beans to a serving dish and garnish with freshly chopped parsley for a pop of color and added freshness. This dish can be served cold, making it a perfect side for picnics, barbecues, or any meal where a refreshing vegetable dish is desired. Enjoy your beautifully prepared green beans!

   
   
   
   

   

   Olive Oil Braised Green Beans (Börülce Meze)

PROTIPS

For a vibrant green color, transfer beans to ice water right after boiling.

Nutrition Note

Rich in fiber and plant-based protein, green beans support digestion and liver function.