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5 from 1 vote

Romano Beans with Olive Oil / Barbunya Pilaki

Simple but yet so delicious.
Course Appetizer, Vegan
Cuisine Turkish
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8 servings
Calories 170kcal

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.