We were together with our Izmir walk leader and local expert Nüket Franco, who was happy to follow the chef’s suggestion, so we eagerly ordered a plate alongside some obligatory yogurt and tucked into this late summer Aegean favorite, which is so coveted outside the region that the best Istanbul greengrocers sell fresh cowpeas when in season, though at a significantly higher price than they cost at the source in and around Izmir. Franco explained that the dish is also a staple of Sephardic cooking during Rosh Hashanah celebrations.

This recipe is an approximation of the version Cengiz usta whips up at Kısmet Lokantası. 

1.5 pounds (700 grams) fresh cowpeas (or fresh green beans) 

2 medium white onions 

2 medium tomatoes  

3 to 4 cloves garlic 

½ tablespoon salt  

1/2 cup extra virgin olive oil  

2 to 3 cups of water  

Lemon wedges, for serving

Yogurt, for serving

Step One
Thoroughly wash the cowpeas and slice off the sharp ends. Cut them into sections about 1.5 inches (4cm) in length. 

 
Step Two

Grate or finely chop the onions and garlic and add them into a sauté pan over the extra virgin olive oil and cook at a low heat for five minutes.  

 
Step Three

Add the cowpeas by spreading them evenly across the pan and add enough to water to where they are almost covered.  

 
Step Four

Keep cooking on low heat for 30-40 minutes, then transfer to a serving platter. Add the sliced tomatoes on the top, they will soften but retain their freshness as the cowpeas become room temperature or cold, which is when the dish is best enjoyed with a squeeze of lemon alongside a dollop of tangy, high-quality yogurt.