As I’m writing this, I can faintly hear the faint pitter of rain drops outside. This may mean the final transition to the Pacific Northwest weather everyone was warning me about is about to take place. To be honest, I thought they were lying. We moved here at the break of spring and only experienced a few mists, but other than that, the summer was bright, sunny and cloud free.
To be honest, summer is my least favorite season, weather wise. The sun is way too intense, I don’t like to burn and I much prefer wearing scarves over a sundress any day. But food wise, it is probably one of my favorite seasons. Tomatoes are at their peak, and you know how much I LOVE tomatoes! Leafy greens, stone fruits are sublime and another one of my favorite eats, green beans are at their absolute best!
I fell in love when I saw the white, green and purple green beans at my local farmers market. But no rainbow in this saute, because the purple beans will slowly turn green as they cook. Apparently the purple is only in the outer layer and once the heat is turned up, the underneath green exposes. Either way, they were perfectly snappy and delicious.
A simple and lighter spin of my childhood favorite, fasulye, which is Turkish stewed green beans. It’s usually a much heavier dish, with cuts of meat stewed in tomato broth, green beans and served with rice. The original version is the most comforting dish on a cool day, but for summer a simple saute will do.
My advice, if it’s summer..make this when the produce it’s at its absolute finest! The sweet tomatoes slowly burst and it’s own juices make a gorgeous sauce with the snappy green beans and a perfect accompaniment to grilled fish or meat. If you’re craving fasulye in the winter, stick to the frozen green beans and stew version. Both full of flavor and satisfying in it’s own season.
- 1 pound fresh green beans any color you'd like
- 1 pint heirloom cherry tomatoes
- 2 garlic cloves chopped finely
- 2 Tb capers optional
- Olive oil for drizzling
- Fresh cilantro or parsley for garnish
- Salt and pepper to taste
- Squeeze of lemon juice
In a sautee pan, drizzle about 1 Tb of olive oil and add chopped garlic. Saute on medium heat until just starting to change color.
Add green beans and saute for 4-5 minutes, periodically closing with a lid to help them steam a bit but still stay snappy. Add cherry tomatoes and continue to sate until tomatoes begin to burst and release their juices. Season with salt and pepper.
Once done, turn off the heat and garnish with capers, fresh cilantro and a squeeze of lemon.