Turkish Cranberry (Borlotti) Beans in Olive Oil Recipe (Barbunya Pilaki)
I have tried so many different bean meals all around the world but I think this one is the best :) Here we use borletti cranberry beans.
This is one of the dishes we call "zeytinyaglilar" (olive oil dish). We usually eat these dishes at room temperature. In winter we can warm it but never too warm and in summer we can eat it cold. We also make olive oil dishes a day ahead, it gets tastier better next day. This dish is very versatile. It can be part of our meze table, could be appetizer or side dish. With salad, it can be even a light main meal. Naturally vegan and gluten free
500 grams (1 pounds) borlotti (cranberry beans) soaked overnight
1/2 cup olive oil
2 medium onions, finely sliced or grated
3 cloves of garlic , minced or grated
1 tsp tomato paste
1 large tomato , finely chopped
1 carrot, diced
1 tbsp sugar
1 bay leaf (optional)
3 cups water
½ cup olive oil - after cooking
Start heating olive oil in a big pot, preferably dutch oven. Add onions and saute them until they are slightly became opaque. Do not caramelize. Add the tomato paste and mix it with onions. Add the carrots and potatoes and continue cooking. Add the garlic and mix it with all ingredients, cook 1 minute more.
Add the tomatoes and mix. At this point you can add your cranberry beans to the mixture. Add salt, pepper, granulated sugar and water and mix.
Then add the bay leaf, cover and cook for 30 - 40 minutes. Make sure you keep stirring mixture occasionally during cooking. After cooking, open the lid, add olive oil, close the lid and let it cool. If possible wait for couple hours or at least 1 day to serve it. Serve with chopped parsley on top.