I absolutely love this recipe because it’s a cozy, hearty dish that takes me back to my roots, reminding me of warm family dinners and authentic home-cooked meals. Plus, the combination of fresh veggies and aromatic spices perfectly aligns with my millennial love for wholesome, nutritious ingredients that don’t skimp on flavor!
Borlotti Beans Barbunya Pilaki is a delightful Turkish dish I love for its rich and wholesome flavors. The recipe calls for 500 grams of dry borlotti beans, a nutritious source of protein and fiber.
Adding to these delights, the dish incorporates juicy red bell pepper and fresh tomatoes. In combination, these ingredients yield not just a healthful meal but one that is downright aromatic.
I am certain this dish will grace many a table after all this rhapsodizing.
Ingredients
Borlotti Beans:
High in fiber and protein; fosters heart health.
Olive Oil:
Fats that are beneficial to your health; promote heart and brain well-being.
Onion:
Enhances the flavor; full of antioxidants and vitamin C.
Garlic:
Elevates taste; turbocharges the body’s defenses.
Carrots:
Provides sweetness; filled with beta-carotene.
Tomatoes:
Touching tanginess; imparts lycopene and vitamin C.
Lemon Juice:
Enriches the meal; copious in vitamin C; facilitates digestion.
Parsley:
Vitamin K and C are abundant here, giving this fresh and delicious vegetable its garden-fresh flavor.
Ingredient Quantities
- 500 grams of dried borlotti beans
- 1/2 cup of olive oil
- 1 large onion, finely chopped
- 2 cloves of garlic, minced
- 2 medium carrots, diced
- 1 potato, peeled and diced
- 1 red bell pepper, diced
- 2 medium tomatoes, peeled and diced
- 1 tablespoon tomato paste
- 1 teaspoon sugar
- Salt, to taste
- Black pepper, to taste
- Juice of 1 lemon
- 1/4 cup chopped fresh parsley, for garnish
- Water, enough to cover the beans
Instructions
1. Wash the borlotti beans that are dried and soak them in water overnight. Drain the beans and set aside.
2. In a large pot, over medium heat, warm the olive oil. Add the onion, which has been chopped, and sauté it until it reaches translucency.
3. The pot receives the minced garlic, which is next added. Fragrance now fills the air, which is testimony to a job well done and to a dish soon to be wonderfully delicious.
—Lorenza de’Medici, “A Tuscan Cookbook”
4. Combine the diced carrots, potato, and red bell pepper. Cook for 5 minutes, occasionally stirring.
5. Incorporate the diced tomatoes and tomato paste. Allow the mixture to cook for an additional 3 minutes, letting the tomatoes yield their moisture and soften.
6. In a large, deep pot, add the drained soaked borlotti beans. Pour in sufficient water to cover the beans by at least an inch or two.
7. Add the sugar and season with salt and black pepper to taste. Bring the mixture to a boil.
8. Lower the heat to low, cover the pot, and let it just barely simmer for
1.5 to 2 hours, or until the beans are tender. Stir occasionally and add more water if needed to prevent sticking.
9. After cooking, mix in the lemon juice and, if needed, modify the seasoning.
10. Warm or at room temperature, serve garnished with chopped fresh parsley.
Equipment Needed
1. Large bowl
2. Colander
3. Large pot with lid
4. Wooden spoon or spatula
5. Measuring cups
6. Measuring spoons
7. Chopping board
8. Knife
FAQ
- Q: Can I use canned borlotti beans instead of dried ones?You can use canned beans to save time. Make sure they are rinsed and drained, and adjust cooking time as they are already cooked.
- Q: Is it necessary to peel the tomatoes?Preferred for a smoother texture, the tomatoes may be peeled. However, if their skins are not an issue for you, you may skip peeling.
- Q: Can I prepare this dish in advance?Q: Can you tell me whether this dish requires any special techniques or tools to make it?
A: No, nothing special at all. I used a heavy-bottomed pan and a wooden spoon to do the sautéing and stirring, but any decent pan and any kind of stirring implement will work just fine. And the only “special” ingredient you need is a can of (low-sodium) tomato purée; otherwise, everything else is straightforward and common in most kitchens.
- Q: Can I freeze the Borlotti Beans Barbunya Pilaki?Q: Is it possible to freeze leftovers of this dish?
A: Yes, but you must freeze the leftovers in separate portions, allowing for quick reheating. To avoid freezer burn, make sure all portions are sealed in airtight containers. Consume within the next 3 months, though I really recommend using the frozen leftovers much sooner than that.
- Q: What can I serve with Barbunya Pilaki?It goes well with bread that has a crisp crust and a salad served on the side. Part of a meze spread, it would be equally at home.
- Q: Can I use lemon juice from a bottle instead of fresh?A: It is recommended that you use fresh lemon juice for its vibrant flavor; however, in a pinch, you can use bottled lemon juice.
Substitutions and Variations
1/2 cup of olive oil: Use sunflower oil or vegetable oil instead for a milder flavor.
1 large onion, finely chopped: Substitute with 1 large leek, white part only, for a subtler taste.
Minced garlic, 2 cloves: If you don’t have fresh garlic, substitute with 1/2 teaspoon garlic powder.
2 medium tomatoes, peeled and diced: Substitute with 1 can (400 grams) of diced tomatoes.
If a recipe calls for juice from 1 lemon, you can achieve a similar flavor by substituting with 3 tablespoons of a different liquid. That liquid should be white wine vinegar, which closely mimics the flavor profile of lemon juice.
Pro Tips
1. Pre-soak Enhancement: When soaking the borlotti beans overnight, add a pinch of baking soda to the water. This can help soften the beans more effectively, reducing cooking time and enhancing their texture.
2. Flavor Infusion: Consider adding a bay leaf or a sprig of rosemary to the pot when simmering the beans. This will infuse the dish with a subtle aromatic complexity that complements the other flavors. Be sure to remove the herbs before serving.
3. Tomato Paste Boost: When adding the tomato paste, cook it briefly with the other vegetables before adding more liquid. This helps to deepen its flavor, providing a richer taste to the overall dish.
4. Consistency Control: If you prefer a slightly thicker stew, use a potato masher or the back of a spoon to mash a few of the beans and vegetables against the side of the pot during the final simmering stage.
5. Zesty Finish: For an added burst of flavor, zest the lemon before juicing it, and stir the zest into the dish just before serving. This will enhance the lemony brightness without making the dish too acidic.
Turkish Style Borlotti Beans Barbunya Pilaki Recipe
My favorite Turkish Style Borlotti Beans Barbunya Pilaki Recipe
Equipment Needed:
1. Large bowl
2. Colander
3. Large pot with lid
4. Wooden spoon or spatula
5. Measuring cups
6. Measuring spoons
7. Chopping board
8. Knife
Ingredients:
- 500 grams of dried borlotti beans
- 1/2 cup of olive oil
- 1 large onion, finely chopped
- 2 cloves of garlic, minced
- 2 medium carrots, diced
- 1 potato, peeled and diced
- 1 red bell pepper, diced
- 2 medium tomatoes, peeled and diced
- 1 tablespoon tomato paste
- 1 teaspoon sugar
- Salt, to taste
- Black pepper, to taste
- Juice of 1 lemon
- 1/4 cup chopped fresh parsley, for garnish
- Water, enough to cover the beans
Instructions:
1. Wash the borlotti beans that are dried and soak them in water overnight. Drain the beans and set aside.
2. In a large pot, over medium heat, warm the olive oil. Add the onion, which has been chopped, and sauté it until it reaches translucency.
3. The pot receives the minced garlic, which is next added. Fragrance now fills the air, which is testimony to a job well done and to a dish soon to be wonderfully delicious.
—Lorenza de’Medici, “A Tuscan Cookbook”
4. Combine the diced carrots, potato, and red bell pepper. Cook for 5 minutes, occasionally stirring.
5. Incorporate the diced tomatoes and tomato paste. Allow the mixture to cook for an additional 3 minutes, letting the tomatoes yield their moisture and soften.
6. In a large, deep pot, add the drained soaked borlotti beans. Pour in sufficient water to cover the beans by at least an inch or two.
7. Add the sugar and season with salt and black pepper to taste. Bring the mixture to a boil.
8. Lower the heat to low, cover the pot, and let it just barely simmer for
1.5 to 2 hours, or until the beans are tender. Stir occasionally and add more water if needed to prevent sticking.
9. After cooking, mix in the lemon juice and, if needed, modify the seasoning.
10. Warm or at room temperature, serve garnished with chopped fresh parsley.
