Istanbul Green Beans

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.


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