This quite simple recipe is also often used in Turkey to prepare other vegetables such as regular string beans, wax beans and even okras.
It includes red onions which are usually preferred cooked in Turkish cuisine, while yellow onions are used raw, mostly in salads.
This recipe works just as well with frozen vegetables.
- 500 grams of scarlet runners or okras
- 2 red onions
- 1 tb of tomato puree
- 6 cloves of garlic approximately
- olive oil
- salt, pepper
Wash the beans and cut them into 2 to 3 pieces according to size.
Thinly chop garlic.
Peel onions and cut into thin slices.
Heat pan with oil at medium-high temperature, and cook onions for about 4 minutes, while stirring constantly, until golden. Add in garlic and salt. Stir for 2-3 minutes then add in tomato puree, and finally the vegetable.
Stir for about 2 minutes then cover and let it simmer for another 10 to 15 minutes.