Barlotti Beans in Olive Oil

Zeytinyağlı barbunya


Preparation info

  • Difficulty


  • Serves


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.


  • 6 oz/175 g dried barlotti beans, soaked for 8 hours or overnight
  • 2 onions, halved and roughly sliced
  • 8-10 cloves garlic, roughly chopped
  • 6 tablespoons olive oil
  • 1 teaspoon sugar
  • 3 large ripe tomatoes, peeled and roughly chopped
  • bunch of fresh dill and parsley, roughly chopped
  • ½ pint/300 ml water
  • salt and freshly ground black pepper


  • 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 remaining tomatoes and herbs, season to taste, and simmer for a further 20-25 minutes until most of the liquid has evaporated. Leave to cool in the pan.
  • Tip the beans on to a dish and serve with wedges of lemon, yogurt and bread, or as an accompaniment to grilled meat and köfte.