This recipe is great served hot or cold and tastes even better the next day! Green beans provide a big boost to your immune system by providing 40% of your RDA of vitamin C in just one cup. Using olive oil to soften the onions and flavor the dish provides monounsaturated fat that’s been shown to lower blood lipids. The combination of these nutritional benefits makes Green Beans Istanbul a delicious dish that’s good for your heart and your immune system. Thanks to nutrition grad student and founder of HealthyMamas.com Danielle Shea Tan for this recipe!
- 2 C organic green beans (Busy Mama Tip: Use bagged organic snipped green beans)
- 1 small onion
- ½ lemon, juice of
- 1 tbsp organic tomato paste
- 1 cup water
- 3 – 4 tbsp extra virgin olive oil
- Himalayan pink salt to taste
- Fresh ground pepper to taste
- Dice onion
- In large sauce pan on low to medium heat, heat olive oil.
- Add diced onion and pinch of salt. Mix. Cook for 10-15 minutes until onion is very soft.
- Meanwhile, snip ends of green beans and rinse.
- Whisk lemon juice, tomato paste, water and a pinch of sea salt
- When onion is soft, add green beans and tomato paste mixture. Toss well.
- Cover pan, but leave it open a little. Let simmer on low until green beans are soft about 20 minutes depending on the heat of your stovetop. Continue to mix everything well throughout cooking.
- Season with sea salt and fresh ground pepper as needed. (If you are serving a toddler leave off the extra salt and grind the pepper small)