String Beans In Azeri Tomato Sauce Azerbaijan Recipes

Steps:

• Melt the butter in a sauté pan set over medium heat. Add the onions and lower the heat, stirring occasionally for 3-5 minutes. Add the green beans, stir and cover to cook for 20-30 minutes - stirring occasionally - or until the beans begin to soften to your desired consistency.
• If you haven't made the tomato sauce at an earlier time, it can be prepared as the beans cook.
• When the beans are almost done but not quite, pour in a desired amount of tomato sauce and allow them to simmer on low for a few minutes. Remove from heat and serve.
• Tomato Sauce:.
• In a small to medium saucepan, stir in the tomato sauce and half of the basil and all of the pepper. Cook 3-5 minutes or until warmed. Stir in yogurt, sour cream, and vinegar. Cover and cook another 5 minutes - stirring often. Stir in remaining basil and salt cook another 3-5 minutes and pour over the green beans, vegetables or meat.

Steps:

• Heat the oil in a large, heavy skillet over medium heat. Whack the garlic cloves with the side of a knife and toss them into the pan. Cook, shaking the pan, until lightly browned, about 2 minutes. Scatter the string beans over the oil, season them lightly with salt and red pepper, and turn with tongs until they begin to wilt, about 3 minutes.
• Meanwhile, crush the tomatoes coarsely with your hands. Add them to the string beans, cover the pan, and cook until the beans are tender, about 10 minutes. Taste the beans, and season with additional salt and red pepper if you like. Serve hot.

Steps:

• Heat olive oil in large, heavy skillet over medium heat.
• Smash the cloves of garlic and toss them into the pan.
• Cook, shaking the pan, until lightly browned, about 2 minutes.
• Scatter the beans over the oil, season them lightly with salt and red pepper, and turn with tongs until they begin to wilt, about 3 minutes.
• Meanwhile, crush the tomatoes coarsely with your hands and add them to the beans.
• Cover the pan, cook until the beans are tender- about 10 minutes.
• Taste and adjust seasoning to your liking, and serve hot.

Steps:

• Place beans in a large pot. Cover with water and stir in baking soda. Soak for 8 to 12 hours.
• Rinse beans and return to the pot. Cover with water and bring to a boil over medium-high heat. Reduce heat and simmer until beans are tender yet firm to the bite, about 25 minutes. Drain beans, reserving the water, and set aside.
• Heat the same pot over medium heat and add olive oil. Saute garlic and sage in the hot oil until fragrant, about 2 minutes. Add drained beans. Stir and let the beans absorb the aroma of the garlic and sage. Add tomato sauce. Gently stir and simmer until the beans are soft but not mushy, 10 to 15 minutes. Use reserved cooking water to keep the sauce from burning, but the sauce should be thick. Season with salt and pepper to taste. Serve warm.

Steps:

• Bring a pot of lightly-salted water to a boil; stir in the green beans and return to a boil. Reduce the heat to medium, and cook the green beans until just tender, about 8 minutes. Drain.
• Heat 2 tablespoons of olive oil in a large skillet over medium heat; cook and stir the onion, 1 clove of garlic, and parsley in the hot oil until the onion is translucent, about 5 minutes. Stir in the tomatoes, wine vinegar, and cumin; bring the mixture to a boil, reduce heat to medium-low, and simmer for 30 minutes to thicken the sauce. Transfer the sauce to a bowl.
• In a clean skillet, heat 1 tablespoon of olive oil over medium-low heat; cook and stir 1 clove of chopped garlic in the hot oil until fragrant beginning to brown, 2 to 3 minutes. Return the cooked green beans to the skillet; cook and stir to reheat the beans and coat them with oil. Pour the sauce over the beans and stir to coat. Serve hot.