Barbunya Pilaki (Turkish Olive Oil-Braised Cranberry Beans)

Barbunya pilaki belongs to Turkey’s zeytinyagli tradition of vegetables slow-cooked in olive oil and served at room temperature. Speckled cranberry beans simmer with carrots, potato, and tomato until tender, making a dish that is just as good the next day.

Ingredients

• 1 lb (450g) dried cranberry (borlotti) beans, soaked overnight (or 2 cans, drained)
• 1/2 cup olive oil
• 1 onion, diced
• 2 carrots, diced
• 1 potato, diced
• 3 garlic cloves, minced
• 2 tablespoons tomato paste
• 1 tomato, diced
• 1 teaspoon sugar
• 2 cups water
• Juice of 1 lemon, plus wedges for serving
• Salt, to taste
• Chopped parsley, for garnish

Instructions

1. Cook the beans
   If using dried beans, drain the soaked beans and boil in fresh water until just tender, about 45 minutes, then drain.
2. Saute the vegetables
   In a large pot, heat the olive oil and cook the onion, carrots, and potato over medium heat for 8-10 minutes, until softened.
3. Build the sauce
   Stir in the garlic, tomato paste, diced tomato, and sugar, cooking for 2 minutes.
4. Simmer
   Add the beans and water, bring to a simmer, and cook uncovered for 25-30 minutes, until the sauce has thickened and the vegetables are tender.
5. Finish and cool
   Stir in the lemon juice and season with salt. Let cool to room temperature before serving, garnished with parsley and lemon wedges.

Like most zeytinyagli dishes, barbunya pilaki tastes best the day after it is made.