Turkish-Style Green Beans in Olive Oil

Rinse the green beans (600 g), pat dry, trim the ends and snap in half; cut any large pods into 3–4 cm pieces.

In a wide, shallow pot, heat the olive oil (75 ml) over medium heat. Add the finely chopped onion and thinly sliced garlic, and cook for 3–4 minutes until the onion turns translucent, without browning it.

Add the beans, then stir in the grated tomatoes, sugar (1 tsp) and salt (2 tsp); mix well and warm through for 5 minutes.

Pour in the hot water (250 ml), cover with a lid and simmer over the lowest heat for 35–40 minutes, until the beans are tender but still hold their shape.

Remove the pot from the heat and let the dish rest, covered, for 20 minutes, then let it cool and refrigerate for at least 2 hours to let the flavors develop.

Serve cold or at room temperature, spooning the sauce from the bottom of the pot over the beans.