First, wash the beans, trim both ends and shave along the sides with a knife. In a large pot place the onion and olive oil. Cook them together for about 3-4 minutes. Add the beans, garlic, salt, sugar, tomatoes and crushed tomato. Pour in 1 cup of water. Leave the lid half open and cook for 35-40 minutes, and add another half cup of water midway through. If needed, you can add more water later.
Let cool for half an hour, then place in a service plate. Pour in a little bit of extra virgin olive oil again. Let cool in the fridge. This dish is served cold as a side.
Recipe taken from Binnur’s Turkish Cookbook.