Turkish · Lunch · Dinner · Snack
Turkish Borlotti Bean Stew in Olive Oil
Barbunya pilakisi
Creamy borlotti beans gently braised with carrot, potato, garlic and fresh tomato in a light olive oil sauce, finished with lemon and parsley. It is served cold, just like the classic Turkish meze.
- Prep
- 15 min
- Cook
- 35 min
- Total
- 50 min
- Serves
- 4
Calories come from: Carbs 59% · Fat 26% · Protein 15%
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Ingredients
For 4 servings- 2 cans (400 g each), drainedCanned borlotti beans, drained and rinsed
- 2 tbsp27 gExtra virgin olive oil
- 1 large150 gOnion, finely chopped
- 2 medium120 gCarrots, diced
- 1 medium150 gPotato, peeled and diced small
- 4 cloves12 gGarlic, thinly sliced
- 2 medium250 gRipe tomatoes, grated
- 1 tbsp16 gTomato paste
- 1 tspSugar
- 1/2 tspSalt
- 1 1/2 cups355 gWater
- 2 tbsp30 gLemon juice
- 1/2 cup15 gFresh flat-leaf parsley, chopped
- 1/2 tspRed pepper flakes (pul biber) (optional)
Steps
- 1
Warm 1 tbsp of the olive oil in a wide pan over medium heat.
- 2
Add the onion and cook for about 5 minutes until soft and translucent.
- 3
Stir in the garlic and cook for 1 minute until fragrant.
- 4
Add the carrots and potato and stir for 2 minutes to coat them in the oil.
- 5
Stir in the tomato paste and cook for 1 minute.
- 6
Add the grated tomatoes, sugar, salt and red pepper flakes if using, and simmer for 3 minutes.
- 7
Add the drained, well-rinsed beans and the water, then bring to a boil.
- 8
Cover, lower the heat and simmer gently for about 20 minutes, until the potato and carrot are tender and the sauce has thickened.
- 9
Turn off the heat, stir in the lemon juice and drizzle over the remaining 1 tbsp olive oil.
- 10
Let the stew cool to room temperature in the pan, then refrigerate until cold.
- 11
Sprinkle with the chopped parsley just before serving.
Swaps, storage and make-ahead
Swaps
- Use canned cannellini or pinto beans if you can't find borlotti beans.
- Replace the potato with diced celery or zucchini for a lighter stew with fewer starchy vegetables.
- Swap the fresh grated tomatoes for 1 cup of canned crushed tomatoes when tomatoes are out of season.
- Leave out the sugar if your tomatoes are sweet, or use a pinch of sweet paprika instead of pul biber for a milder heat.
Storage
Refrigerate leftovers in a covered container within 2 hours and eat within 3 to 4 days, serving cold or at room temperature. The potato can turn grainy when frozen, so this stew is best not frozen.
Make ahead
Make the whole stew a day ahead and keep it chilled, as the flavours improve overnight; add the chopped parsley just before serving.
Nutrition values are for the recipe as written.
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Allergens and nutrition
No major allergens in the ingredients.
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (403 g) | Per 100 g | |
|---|---|---|
| Calories | 241 kcal | 60 kcal |
| Protein | 9.2 g | 2.3 g |
| Carbohydrates | 37 g | 9.2 g |
| of which sugars | 6.7 g | 1.7 g |
| Fiber | 10.9 g | 2.7 g |
| Fat | 7.4 g | 1.8 g |
| of which saturated | 1.1 g | 0.3 g |
| Sodium | 726 mg | 180 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
