Active Time

　　15 min

　　Total Time

　　2 hr

　　A far cry from the crisp-tender green beans of recent fashion, this is a classic example of the popular Ottoman-era dishes called zeytinagli, in which vegetables are cooked for a long time in olive oil, then served at room temperature so that the flavors are at their peak.

　　

Ingredients

Makes 4 servings

　　2 medium tomatoes

　　2 medium onions, chopped

　　2 garlic cloves, chopped

　　2/3 cup extra-virgin olive oil

　　1 pound green beans, trimmed and halved crosswise

　　1 cup water

　　1 tablespoon sugar

　　1 teaspoon salt

　　1/2 teaspoon black pepper

　　

Accompaniments:

lemon wedges; thick Turkish or Greek yogurt

　　

Step 1

Cut a small X in bottom of each tomato with a sharp paring knife. Blanch tomatoes in a 3-quart saucepan of boiling water for 10 seconds, then immediately transfer with a slotted spoon to a bowl of ice and cold water to stop cooking. Drain, peel, and coarsely chop.

　　

Step 2

Cook onions and garlic in oil in a wide 5- to 6-quart heavy pot over moderately high heat, stirring occasionally, until onions are softened, about 5 minutes. Add tomatoes and cook, stirring occasionally, 4 minutes.

　　

Step 3

Add beans, water, sugar, salt, and pepper and bring to a boil. Reduce heat to moderately low, then cover and simmer until beans are very tender, about 45 minutes.

　　

Step 4

Remove from heat and season with salt and pepper. Cool to room temperature, uncovered, about 45 minutes. Serve beans with juices.

　　Cooks' notes:

　　•Beans can be made 3 days ahead and chilled, covered. Bring to room temperature before serving.

　　•If you can't find Turkish or Greek yogurt, use regular plain whole-milk yogurt drained in a sieve or colander lined with a double thickness of paper towels, chilled, 1 hour.