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5 from 8 votes

Barbunya (Turkish Style Borlotti Beans)

This healthy, classic, and delicious Mediterranean dish can be served cold or warm, all year around.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Appetizer, Main Course, Side Dish
Cuisine: Greek, Mediterranean, Turkish
Diet: Gluten Free, Low Lactose, Vegan
Servings: 4 portions
Calories: 257kcal
Author: Ayla Clulee

Equipment

  • 1 Sharp knife
  • 1 Rubber spatula
  • 1 Sauce pan
  • 1 Measuring cups

Ingredients

  • 2 tablespoon olive oil
  • 1 medium onion (diced)
  • 1 stick celery (sliced)
  • 1 large carrot (sliced half-moon shape)
  • 2 cloves garlic (finely chopped)
  • 1 tablespoon tomato paste
  • 1 teaspoon salt
  • ½ teaspoon sugar
  • 1 ½ cup vegetable stock or water
  • 17 oz borlotti beans (480 grams)
  • chopped parsley (to garnish)
  • lemon slices or wedges (to garnish)
US Customary - Metric

Instructions

  • Put olive oil in a large saucepan and place it on low-medium heat.
  • Add the onions and gently sauté for a few minutes, until soft and translucent.
  • Add the carrots along with the celery, sauté for another couple of minutes before adding the tomato paste, salt, sugar, and garlic.
  • Stir for a minute and then add the borlotti beans along with the vegetable stock or water, stir all together to combine.
  • Bring the pan to a boil and gently simmer for 30-40 minutes, until the carrots are softened.
  • Remove the pan from the heat, let it cool down and transfer on a serving plate.
  • Squeeze some lemon juice on top and garnish with chopped parsley and lemon slices.

Notes

  • If you want to cook Barbunya Pilaki with dried beans, soak them in water overnight. Boil until soft, approximately for an hour, before adding to sauté onions&carrots. If you have a pressure cooker you can skip the soaking process. Simply pressure-cook dried beans for 35 minutes, drain and rinse before adding them to sauté onions&carrots.
  • The leftovers would keep refrigerated for up to five days and frozen for up to three months in an airtight container.
  • When in season, it is best to use juicy ripen summer tomatoes instead of tomato paste.

Nutrition

Calories: 257kcal | Carbohydrates: 37g | Protein: 12g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 989mg | Potassium: 637mg | Fiber: 13g | Sugar: 4g | Vitamin A: 3301IU | Vitamin C: 5mg | Calcium: 81mg | Iron: 3mg