Mediterranean Green Beans in Tomatoes

Our favorite version of the fresh green bean dish, which is one of the most popular summer meals in Turkey and across the Mediterranean Green Beans in Tomatoes, glazed with pomegranate syrup and oil-free.
The original recipe does not contain pomegranate syrup, but some sugar is added, as well as usually onions and garlic are fried in oil and beans and tomato are added to it.
As onions cook quickly, we cook them all together in a pressure cooker.
Although it takes a while to snap off the stem ends, it only takes 16 minutes to cook. It is truly so satisfying and delicious dish during summer. You can keep it in the fridge for up to 4 days and serve it cold with a slice of bread.
If you are not going to use oil, pomegranate syrup is a must in this recipe. Because that’s where it gets its taste.

1 kg green beans tops and bottom trimmed, then halved
600 g tomatoes diced
3 medium onion thinly sliced
5-6 garlic cloves halved
1 tbsp tomato paste
5-6 tbsp pomegranate syrup (sugar-free)
1 tsp salt

1. Snap off the stem ends of the beans and cut in halves if using fine French beans. If you use a wider variety such as Romano beans or Pantheon beans, split them in half lengthways after snapping the stems off then cut in two.
2. Place all the ingredients in a pressure cooker; trimmed beans, chopped onions, halved garlic, tomato paste and diced tomatoes.
3. Cook for 16 minutes. Once time is up, and release all pressure immediately. Then let it cool for 20-30 minutes.
4. Drizzle a high quality sugar-free Turkish pomegranate syrup over the beans. Taste and add salt and pepper as needed before serving.!