Barbunya pilaki is one of the most common olive oil dishes in Turkey. Pinto beans, Borlotti beans, Romano beans and even Red Kidney beans can be used to prepare this recipe. Here is a link you can read for more information about the different kinds of beans.
My mom cooks it almost weekly and always has them ready in her fridge. It is in its best when the beans are fresh. If you cannot have them fresh, or have not frozen them while available, you can buy them frozen. You can try the dry ones, but the taste and look will not be the same. To freeze them just simply peel and put them in the freezer in a container. 500 gram packets will be appropiate.
Barbunya is a very common bean type in the Turkish markets, it is close to red beans and pinto peans. I hope you will get similar results with this recipe.
There is not much secret to preparing a good beans in olive oil. You must first cover with water and boil for 5 minutes. Drain and wash again to get rid of the black water the beans will be leaving out. This way your beans will be shiny and bright. Always use warm water or otherwise the beans will crack, which you would not want.
Make sure to cut the carrots and the peppers to similar sizes.
Do not forget to add garlic after the chopped onion is well done and translucent. Cook the tomatoes until they are mashed and then add the beans. Do not over cook the beans, they sould not be mashed.
Serve cold and garnish with lemon wedges and chopped parsley. Many choose to squezze several drops of lemon juice before eating. Afiyet olsun-enjoy.
Romano Beans with Olive Oil / Barbunya Pilaki
Ingredients
- 500 grams Romano beans fresh, if not frozen, if not canned
- 2 onions medium size
- 2 tomatoes
- 1 green pepper
- 2 carrots
- 3 garlic cloves
- 100 millilitres olive oil
- ½ lemon's juice
- 1 teaspoon salt
- 1 teaspoon sugar
To garnish
- 6 stalks parsley chopped
- 1 lemon
Instructions
- If you will be using dry beans soak them up in exceeding water the night before. Boil the next day, preferrably using a pressure cooker. Drain and wash again.
- No matter which kind of beans you are using (soaked, fresh, canned or frozen) cover with water and boil for 5 minutes. Drain and wash again to get rid of the black water the beans will be leaving out.
- In another pot add chopped onions and saute until translucent.
- Chop the garlic cloves and add, saute for an additional 1-2 minutes.
- Clean the seeds of the peppers and chop to small cubes.
- Peel the carrots and cut to cubes.
- Add the peppers and the carrots and stir for 2-3 minutes.
- Peel and cut to cubes the tomatoes and saute until they are totally mashed.
- Add the beans.
- Add lemon's juice, sugar and salt.
- Add hot water to cover. Do not add cold water or else the beans will crack.
- If using a pressure cooker add water to cover the bottom of the pot.
- Cook for about 30 minutes over low heat if using a pot, 10 minutes if using a pressure cooker. Cover the lid.
- When the beans are totally soft – but not mashed your dish is ready.
- Garnish with chopped parsley and lemon slices.