Zeytinyagli Barbunya Recipe

I’ve absolutely fallen for this Zeytinyağlı Barbunya recipe because it’s the perfect blend of comforting and nutritious, highlighting how healthy eating doesn’t have to be boring. Plus, it reminds me of home-cooked meals shared with family, packed with flavors that make every bite feel like a cozy hug!

The warm smell of Zeytinyagli Barbunya in my kitchen is very comforting. This Turkish dish combines beans with a medley of different vegetables.

Usually, I make it with carrots and potatoes. I especially love the way olive oil makes the dish taste rich and how lemon juice gives it a nice, tangy flavor.

Zeytinyagli Barbunya is a nutritious and satisfying meal.

Ingredients

Barbunya Beans:
Loaded with protein and fiber, these beans offer a fulfilling mouthfeel and are vital for a healthful meal.

Olive Oil:
Incorporates fats that are healthy for the heart, which boosts flavor and delivers a smooth, creamy texture.

Tomato Paste:
Increases umami and inherent sweetness, balancing flavors and delivering a punch of antioxidants.

Lemon Juice:
Delivers a bright, tangy flavor that elevates and complements other tastes and provides a refreshingly zesty finish.

Fresh Parsley:
Presents a lively, herbal garnish with a bonus of vitamins to make it a healthful, nutritious touch.

Ingredient Quantities

• 500g barbunya beans (cranberry beans), fresh or dried
• 1 medium onion, finely chopped
• 2 medium carrots, diced
• 1 medium potato, diced
• 2 cloves garlic, minced
• 1/2 cup olive oil
• 3 tablespoons tomato paste
• 1 teaspoon sugar
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Juice of 1 lemon
• 2 cups water or vegetable stock
• Fresh parsley, chopped (for garnish)

Instructions

1. Soak the dried barbunya beans in water overnight, then drain and rinse if you are an individual thinking of using dried beans. If you are using fresh beans, be sure to rinse them thoroughly.

2. In a big pot, warm up the olive oil on medium. Toss in the cut-up onion and sauté until it reaches a state where you can see through it.

3. Sauté the garlic, minced, for a minute until fragrant.

4. Add the diced carrot and potato to the pot, and cook for about 3-4 minutes.

5. Mix together well with the vegetables in the pot the tomato paste, so as to combine well.

6. Stir to coat the mixture around the pot with the barbunya beans.

7. Plenty of water or vegetable stock must be poured in, and the contents brought to a rolling boil.

8. Lower the temperature to low, then mix in the sugar, salt, and black pepper. Put the lid on the pot and let it simmer for 45 to 60 minutes, or until the beans are tender. Stir now and then and add more water if the mixture seems too thick or if the beans seem to be cooking too slowly.

9. When the beans have finished cooking, take the pot off the burner and mix in the lemon juice.

10. Cool the dish to room temperature, and then adorn with fresh parsley. Before serving, ensure the dish is at room temperature unless you serve it chilled. Zeytinyagli Barbunya makes an excellent antipasto or first course. The meal may also be served as a light main dish or alongside other side dishes.

Equipment Needed

1. Large bowl (for soaking beans)
2. Colander (for draining and rinsing beans)
3. Large pot with lid
4. Wooden spoon or spatula (for stirring)
5. Chef’s knife (for chopping)
6. Cutting board
7. Measuring spoons
8. Measuring cup

FAQ

• What are barbunya beans?Variety of legume, Barbunya beans, also known as cranberry beans, have a nutty flavor and a creamy texture. They are a staple in Turkish cuisine.
• Can I use canned barbunya beans instead of fresh or dried?Indeed, canned barbunya beans can be employed. Just be certain to drain and rinse them very well before putting them to use.
• Is it necessary to soak the dried beans before cooking?Indeed, if you are using dried beans, soaking them overnight is recommended to decrease cooking time and enhance texture.
• Can I substitute olive oil with another type of oil?Although olive oil is the traditional choice for this dish, you can use any oil with a mild flavor, and the taste will differ only slightly.
• How can I make this dish spicier?For a kick of heat, you can add red pepper flakes or a diced chili to the recipe.
• Is this dish served hot or cold?Zeytinyagli Barbunya is generally presented either cold or at room temperature, rendering it an excellent candidate for warm-weather dining or the meze course.
• Can I freeze leftovers?Indeed, you can freeze the dish once it’s been cooked. You have a full month to use the dish once it’s been taken from deep freeze to thaw. The thawing must be done in the refrigerator; there should be no rushing. Once the dish has thawed completely, allow it to warm back to room temperature before serving.

Substitutions and Variations

If you can’t find barbunya beans (cranberry beans), use kidney beans or pinto beans as substitutes.
For olive oil: Use sunflower oil or grapeseed oil as substitutes.
To prepare tomato paste: Use cans containing crushed tomatoes or fresh puree made from tomatoes to create a milder-flavored product.
For sweetening: Use honey or a pinch of cinnamon if you want to sweeten but avoid sugar.
When using fresh parsley in a recipe, you might opt for fresh dill or cilantro if you’re looking to create a dish with a slightly different aromatic profile.

Pro Tips

1. Use Fresh Ingredients If possible, use fresh barbunya beans for the best flavor and texture. Fresh beans do not require overnight soaking, and they tend to cook faster and more evenly.

2. Optimize Flavor with Stock Substitute water with vegetable stock or even a light chicken stock to enhance the richness and depth of flavor.

3. Enhance Tomato Taste Consider adding a small amount of fresh or canned tomatoes in addition to the tomato paste. This will give the dish a more robust tomato flavor and improve the overall texture.

4. Balancing Acidity If you find the lemon juice a bit too strong, gradually add it to taste. You can always start with half the lemon juice, taste at room temperature, and add more if desired.

5. Texture Check Adjust the simmering time based on the texture of the beans. Fresh beans might cook faster, while dried ones could take longer. Check periodically for doneness and adjust the simmering time as needed.