Zeytinyagli Bakla – BROAD BEANS IN OLIVE OIL
- 1 kilo fresh beans (the thickness of a woman’s finger)
- 1/2 coffee spoon sugar and a little salt
- 2 and 1/2 coffee cups olive oil
- 2 tea cups boiling water
- 3 medium onions
- the juice of half a lemon
Remove the strings from the beans by cutting around them with a knife. Wash the beans. Chop the onions. Place the onions and beans in a saucepan. Then pour in the oil, lemon juice, salt and sugar. Cover.
Cook on a low heat for 20-25 minutes. When the beans begin to turn yellow, add the boiling water and cook about 1 and 1/2 hours longer. Let cool. Place on a serving dish and garnish with chopped dill.