2 14 oz cans green beans (I use one of regular cut and one French cut)
1/4-1/4 c. olive oil (do not substitute another vegetable oil)
1 14 oz can diced tomatoes
2 medium onions, chopped
1 tsp. sugar
1 green bell pepper, chopped (optional)
Dump everything in a pot. Bring it to a rolling boil, turn down to a simmer and cook out most of the water. Refrigerate over night. Serve chilled.
I got this recipe from my Middle Eastern History instructor. He said it was served to him by every family he visited when he lived in Turkey.
I used to serve it with Greek chicken and call it a Cypriot meal.