Lunch · 60 min · turkish

Barbunya Pilaki (Borlotti Beans in Olive Oil)

A Turkish lunch built around cannellini beans and onion — on the table in 60 minutes.

✓ USDA-verified nutrition data

Ingredients

• 2 cups Cannellini beans
• 1 Onion
• 1 Carrot
• 2 Tomatoes
• 3 cloves Garlic
• 0.33 cup Olive oil
• 1 tsp Sugar
• 0.25 cup Parsley
• 1 Lemon
• 1.5 tsp Salt

Steps

1. Soak the beans overnight, then simmer 30 minutes until just tender but not falling apart — they finish cooking in the sauce.
2. Soften the chopped onion and carrot in the olive oil for 10 minutes. Add the garlic, chopped tomatoes, sugar, and salt, and cook 5 minutes into a sauce.
3. Fold in the drained beans with 1 cup of their cooking liquid. Simmer gently 20 minutes, until the beans are creamy and the sauce coats them thickly.
4. Cool completely to room temperature — pilaki is always served cool, when the olive oil flavors are at their roundest.
5. Shower with chopped parsley and serve with lemon wedges. A bowl of pilaki with bread is a complete, honest lunch.

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