Pinto Beans with Dill

Preparation info
  • Serves


    • Difficulty


Appears in

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.


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


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