Barbunya Pilaki; Borlotti (Cranberry) Beans Cooked with Vegetables
Barbunya pilaki, borlotti (or cranberry) beans cooked in olive oil with tomatoes, onions and carrots, is a much loved Zeytinyagli, Vegetables cooked in olive oil, Turkish style. Pilaki is a style of Turkish mezze, where vegetables and beans are mainly cooked with onions, garlic, tomato in olive oil, with a little addition of sugar, to balance the flavors. This vegetarian and vegan dish is easy, delicious and packed with goodness. Serve as part of mezze spread or accompany grills.
Author: Ozlem Warren
Recipe type: Vegetables and beans Cooked in Olive oil, Pilaki
Cuisine: Turkish Cuisine
Serves: 6
Ingredients
350 gr/12 oz./2 cups dried borlotti beans (or cranberry beans), soaked in warm water overnight
1 medium to large onion, finely chopped
2 medium carrots, quartered and chopped in small cubes,
400 gr/ 1 can of good quality canned chopped tomatoes
Handful of flat leaf parsley, finely chopped
10 ml/ 2 tsp sugar
45ml/3 tbsp. olive oil
16 fl. oz./2 cups water
1 lemon, cut in wedges
Salt and freshly ground black pepper to taste
Instructions
Soak the dried borlotti (or cranberry) beans overnight or for at least 8 hours.
Then drain the beans, rinse and transfer to a pot, filled with plenty of cold water.
Bring the pot to the boil, partially cover the pot and simmer for about 30 – 35 minutes. Make sure the beans become tender, but not soft or mushy, they should still have a bite to them.
Drain and rinse the cooked beans under cold water and set them aside.
Heat the olive oil in the pot and stir in the onions, sauté for 2 – 3 minutes, until they start to soften.
Add the carrots, combine well and sauté for another 2 minutes.
Stir in the canned tomatoes and sugar, season with salt and freshly ground black pepper. Combine well.
Add the beans to the pot and give it a good mix. Then pour in the water, combine well.
Bring the pot to the boil; then turn the heat to low, cover the pan partially.
Simmer for 30 to 35 minutes, until the beans are cooked (but not mushy). Check the seasoning and add a little more salt or ground black pepper if needed.
Serve Barbunya Pilaki at room temperature or cold as part of a mezze spread or appetizer, garnished with chopped parsley and wedges of lemon by the side to squeeze over. If you choose to serve next to main courses, I suggest serving Barbunya Pilaki warm.
Notes
If you are using dried borlotti (or cranberry) beans, they need to be soaked and rehydrated in warm water for at least 8 hours or overnight.
Recipe by Ozlem's Turkish Table at http://ozlemsturkishtable.com/2014/09/barbunya-pilaki-borlotti-cranberry-beans-cooked-with-vegetables/