Name: Barlotti Beans in Olive Oil (Zeytinyağlı barbunya)
Yield: Serves 4-6
Cuisine: Turkish
Ingredients: 3 large ripe tomatoes, peeled and roughly chopped; bunch of fresh dill and parsley, roughly chopped; 2 onions, halved and roughly sliced; 1 teaspoon sugar; 6 tablespoons olive oil; 8-10 cloves garlic, roughly chopped; 6 oz/175 g dried barlotti beans, soaked for 8 hours or overnight; ½ pint/300 ml water; salt and freshly ground black pepper

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

Classic Turkish Cooking

By Ghillie Basan

Published 1995

About

The pink and meaty barioni or pinto beans are used for this garlicky, oily dish, which is served with yogurt and lots of bread to soak up the oil. If using fresh beans, shell them and boil them in water for 15 minutes to get rid of the gas, before proceeding with the recipe.

Ingredients

6 oz/175 g dried barlotti beans, soaked for 8 hours or overnight
2 onions, halved and roughly sliced

Method

Drain the beans, put them in a pan of water and bring to the boil. Cover and simmer for 30 minutes. Drain well.
Brown the onions and garlic in the olive oil. Stir in the sugar and add half the tomatoes and herbs. Cook together gently for 15 minutes. Add the beans, pour over the water, and bring it to the boil. Reduce the heat and simmer for 20 minutes. Stir in the