Pinto Beans with Dill

Name: Pinto Beans with Dill
Yield: Serves 4
Cuisine: Turkish
Ingredients: ½ garlic clove, crushed to a paste with salt; 1 tomato, pierced; 1 small bunch fresh dill, roughly chopped; ½ small onion; ½ garlic bulb; a few parsley, thyme or sage leaves and stalks; 200 g dried pinto or borlotti beans, or 500 g fresh podded weight (1.5 kg in pod); 3 tablespoons olive oil; sea salt and black pepper

Preparation info

Serves
4

Difficulty
Medium

Appears in

Moro

By Samantha Clark and Samuel Clark

Published 2001

About

This is a Turkish mezze dish, made with all sorts of beans. We use pinto beans or borlotti beans, especially when we can get them fresh from Italy and France during June and July. However you can use dried beans.

Ingredients

200 g dried pinto or borlotti beans, or 500 g fresh podded weight (1.5

Asia
Europe
Italy
Turkey
France
Starter
Side dish
Vegan
Gluten-free
Mediterranean
June
July

Method

If using dried beans, soak them for 12–24 hours. Rinse the beans and place in a large saucepan. Fill with cold water at least six times the volume of the beans, add the parsley, sage or thyme, garlic, onion and tomato and set over a high heat. When the water comes to the boil, reduce to a gentle simmer and cook for 1–2 hours or until the beans are cooked, depending a lot on whether they are fre