Barbunya Pilaki is one the classics in Turkish cuisine. Barbunya is the name of bean, pilaki is the name of a certain group of dishes –plaki in Greek–which are cooked in sauce made out of onion, potato, carrot, tomato or tomato sauce (or in some cases both), garlic and olive oil. Pilakis are always served cold, garnished with parsley and slices of lemon and the olive oil which is used in all cold dishes in Turkish cuisine is processed olive oil, not the raw variety. Other beans prepared in this style is cannellini beans.
1 tin borlotti bean(approx. 420gr), rinsed and drained
1 brown onion, chopped finely
1 small carrot, peeled and diced
1 small potato, peeled and diced
1 large tomato, peeled and chopped
1 clove garlic, crushed
1 tsp brown sugar
2 tbsp. light olive oil
Handful flat-leaf parsley, chopped
1 ½ cup water
1 tsp sweet paprika
Lemon slices to garnish
• Heat the oil in a large pot. Add the onions, salt, carrots and potatoes. Cook until all the vegetables are soft, stirring continuously. Add the tomatoes and crushed garlic and cook until they are also fully cooked.
• Add the beans, sugar, more salt, sweet paprika and water. Give it a good stir without mushing the beans and turn down the heat. Cover and cook for about 30 minutes.
• Remove from the heat and cool. Garnish with parsley and lemon slices.