Barbunya is a typical part of a good turkish meze table, with a lot of small delicious dishes and reminds a lot of the English "Baked beans".
Køkken Mediterranian, Turkish
350gramBarbunya or Borlotti beans
2mediumcarrots,chopped into small squares
1-2 clovesgarlic,chopped into small pieces
400grambeef tomato,chopped - or 1 can chopped tomatoes
- maybe 1 potato, in small cubes
a little italian parsley, chopped
salt and pepper
Sådan gør du
1: Soak the beans in water overnight (or at least for 8 hours)2: Drain the water, add new in and cook the beans tenderly on middle heat till they are slightly undercooked. It takes about 25-30 minutes. Add a bay leaf to the water, while it is boiling. Drain the water when finished3: Heat the oil and sauté the onions for 2-3 minutes4: Add the carrots and garlic (and possibly potatoes in) and let it cook for another couple of minutes.5: Now add tomato, sugar, salt and pepper and mix well6: Put the beans in together with the water and boil briefly. Put the lid over and then turn down the heat till low. It shouldsimmer gently for about 30 minutes (if you use beans from the can, the dish should only boil for about 5 minutes)7: Let the dish cool at room temperature and put in the refrigerator, if it is to be used later. It must rest for min. 3-4 hours before use.8: Put some lemon juice over or just a few slices next to it. Sprinkle slightly chopped parsley over if you like.9: Server either cold or at room temperature for meze and lunch. Can also be served hot if you use barbunya as a main dish together with rice.
Barbunya can be made 1-2 days before you need the dish - it only developes more taste.
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