A little over six years ago, when I was taking a round-the-world trip as the New York Times’ “Frugal Traveler,” I happened to spend several days working at an organic apple orchard in the undulating hills of Turkey’s Anatolia region. The experience was both weird and wonderful: There was no one on the farm but the farmer, a 55-year-old former engineer named Kemal Görgün, his cat, Simi, and me, and Kemal spoke no English but the words yes, no, okay, and wow.
Over the course of my stay, Kemal and I grew unexpectedly close—or as close as two people can who have almost no way of communicating. Our days were full of tending to the apple trees, driving through the area’s hills, having sweet tea with his farmer friends, and playing backgammon on his terrace in the evenings. The story I produced out of my time there was one of the most popular I’d ever written. (Go on, read it here.)
One of the things that stayed with me ever since, besides Kemal’s generous nature, was his approach to cooking. Essentially, he’d chop up a lot of vegetables, put them in a pot over very low heat, and leave them slowly stewing while we were working in the fields. By the time we returned for lunch, the dish would be done, and we’d eat it with loads of fresh, crusty bread and thick local yogurt with a mineral tang.
My favorite of these rural “set it and forget it” dishes involved cranberry beans, also known as borlotti, and at summer’s end here in New York, when the runner beans show up at farmers’ markets in their long green, white, and red pods, I make it as often as possible. Even my wife, Jean, who won’t eat beans unless they’re sweet red beans served over crushed ice, loves them. Here’s the recipe (serves 4):
Apple Orchard Cranberry Beans
- 2 cups freshly shelled cranberry beans
- 1 large red or white onion, chopped
- 3 (or more) cloves garlic, minced
- 1 large tomato, chopped
- 1/2 cup good extra-virgin olive oil
- 1 teaspoon salt
- 1 tablespoon roughly ground dried Turkish chili (optional)
- 1/2 cup parsley leaves, chopped
- 1 cup plain whole-milk yogurt (American, Turkish, or Greek)
To prepare: Put everything but the parsley and yogurt in a saucepan, along with 1/4 to 1/2 cup water. Set over medium-high heat, and bring to a simmer, then reduce heat to low. Cook at least an hour, stirring if you remember to, until beans are soft. Then stir in the chopped parsley.
To serve: Divide the beans evenly among four bowls, along with all of the cooking liquid. Garnish each with a big dollop of yogurt, and serve with fresh, crusty bread to sop up the juices.