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Barbunya pilaki

Another zeytinyağlı yemekler (olive oil dish). Beans prepared in this style are served cold, garnished with parsley and slices of lemon. This dish can also accompany grilled meat and chicken. Barbunya Pilaki uses dried barbunya beans or Roman, cranberry.
Adapted from The Sultan’s Kitchen by Ozcan Ozan


•  1 ½ pounds dried barbunya beans (or Roman, cranberry), 2 ½ cups, soaked overnight

•  ½ cup extra virgin olive oil

•  1 small Spanish onion, finely diced (1/2 cup)

•  4 garlic cloves, minced

•  1 tablespoon tomato paste

•  1 tablespoon Turkish pepper paste

•  2 carrots, diced (3/4 cup)

•  1 rib celery, diced (1/2 cup)

•  2 potatoes, diced (3/4 cup)

•  2 tablespoons lemon juice

•  Kosher salt and freshly ground black pepper

•  2 tablespoons coarsely chopped fresh Italian parsley

•  Lemon wedges



  1. Drain the beans. Cook them in a large pot with 4 cups of water for about 1 hour, or until they are not quite tender. Set them aside.

  2. Heat the olive oil in a large pot over medium heat, and sweat the onions gently until soft and translucent, about 5 minutes. Stir in the garlic, tomato paste, pepper paste, carrots and celery. Drain the cooed beans and add them to the pot, cover, and simmer for about 15 minutes. Add the potatoes and lemon juice. Season with salt and pepper. Cover the pot and simmer for another 10 minutes, or until the vegetables are tender.

  3. Transfer the mixture to a serving dish, cover it, and refrigerate for 1 hour. Serve chilled or at room temperature with a garnish of chopped parsley and lemon wedges.

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