Zeytinyağlı barbunya (pinto beans with olive oil) is a simple but tasty Turkish recipe that is eaten at room temperature and is one of the most basic (and nutritious) dishes in Turkey’s gastronomy. Although it can also be eaten as a main course, it is most commonly served as a starter.
Ingredients for 4 people
- 300 g kidney beans (dried)
- 1 onion
- 1 green pepper
- 1 carrot
- 2 tomatoes
- 2 cloves of garlic
- 150 ml olive oil
- Juice of half a lemon
- 1 teaspoon sugar
- 1 teaspoon pepper
- 2 teaspoons salt
- 200 ml hot water
- Parsley
Preparation
Place the beans in a saucepan with cold water, but without salt. Cover and leave for one day.
The next day, place the beans in a pot and cook over a low heat for 20 minutes until the beans are slightly soft.
Meanwhile, peel and chop the onion and carrot, and wash them. Chop the pepper. Cut the tomatoes into very small pieces. Next, heat some olive oil in a pan and fry the chopped carrot. Then add the onion and garlic, and when they start to soften and become transparent, add the green peppers and chopped tomatoes. Fry for about 5 minutes.
Then add the pepper, salt, sugar, lemon juice, hot water and pinto beans. Mix everything well and leave to simmer for about 20 minutes.
Serve on a plate and garnish with chopped parsley… And it’s ready to serve!
Afiyet olsun! (Enjoy your meal!)
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Funda is a master of Turkish cuisine. Her cooking skills have led her to participate in all kinds of contests and competitions, and she has won numerous awards for her recipes. If you try one of her dishes… Say goodbye to your diet!
