Seydikemer Yardlong Bean with Olive Oil

When the summer season begins to show its face in the fertile lands of Fethiye and Seydikemer, there is a vegetable that adorns the stalls of local markets with the most vibrant shade of green: the Yardlong Bean. This long, thin delicacy, which gets its name from its impressive length, is more than just a bean for the local people; it's a herald of summer tables being set, of pots of olive oil dishes beginning to simmer, and of the light and healthy flavor festival unique to the Aegean.

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What is a Yardlong Bean? What Makes It Special?

Actually a type of cowpea, the Yardlong Bean is distinguished from the standard green bean by its more delicate, softer, and almost entirely stringless texture. It thrives in the warm climate of the fertile plains irrigated by the Eşen River, which is why it grows abundantly in this region and finds its most delicious form here. Its taste has a more intense and earthy aroma. But what truly makes it special is the refreshing flavor that emerges when cooked, a taste that reminds one of summer. Its most beloved form in the region is, of course, cooked in olive oil.

A Summer Classic: Making Yardlong Bean with Olive Oil

This recipe describes a dish that is cooked on hot summer days and consumed lukewarm or cold, being both light and satisfying. Although its preparation seems quite simple, the secret to its flavor lies in the freshness of the ingredients and the subtleties of the cooking technique.

Ingredients:

• About half a kilo (approx. 1.1 lbs) of Yardlong Beans
  


• 1 large dry onion
  


• 2-3 ripe summer tomatoes
  


• 3-4 cloves of garlic
  


• 1/3 US cup (approx. 80 ml) of extra virgin olive oil
  


• 1 teaspoon of granulated sugar
  


• Salt
  


• 1/4 US cup (approx. 60 ml) of hot water (if necessary)
  


Step-by-Step Instructions:


• Preparation Phase: Wash the yardlong beans in plenty of water. Trim the stem ends. The beans are then broken by hand (the traditional way) or cut with a knife into pieces about 3-4 fingers long. Finely chop the onion, and either grate the tomatoes or dice them into small cubes. Mince the garlic cloves.
  



• The Art of Sautéing: Pour half of the olive oil into a wide, shallow pot and heat it. Add the chopped onions and patiently sauté them over low heat until they turn translucent and develop a sweet flavor.
  



• Meeting the Beans: Add the prepared yardlong beans to the sautéed onions. Cover the pot and let the beans cook in their own steam for about 10 minutes, stirring occasionally, until their color turns a bright, vibrant green. This step is crucial for the beans to lock in their flavor.
  



• Completing the Flavor: Add the grated tomatoes, minced garlic, salt, and that magical touch—a teaspoon of sugar—to the beans. The sugar balances the acidity of the tomatoes, adding a slight sweetness and shine to the dish. Gently mix all the ingredients.
  



• Simmering on Low Heat: Cover the pot again. Let the dish cook over very low heat in the juices released by the tomatoes and beans. It will take about 30-40 minutes for the beans to become tender. If the tomatoes are not juicy enough and the dish starts to dry out, you can add just a small amount of hot water. Remember, olive oil dishes are not boiled in a lot of water; they are simmered slowly in their own juices.
  



• Resting and Serving: Once the beans are tender, turn off the heat and let the dish rest in its pot with the lid on for at least half an hour. Its flavor will deepen as it rests. After transferring to a serving dish, drizzle the remaining extra virgin olive oil over the top. It is typically served with a slice of fresh village bread and a bowl of yogurt.
  

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Conclusion: A plate of yardlong beans with olive oil is the most delicious summary of a summer evening in Seydikemer. It contains the generosity of the soil, the warmth of the sun, and the wisdom in the simplicity of Aegean cuisine. If your travels ever bring you to this land, don't hesitate when you see that long, green delicacy at a market stall; it means you are taking a piece of summer home with you.