Turkish Kidney Beans in Olive Oil


Beans are one of the most known dishes in Turkish Cuisine which inherited from the Ottoman cuisine. Starters and side dishes which are called “meze”, make up important part of our cuisine. Kidney beans is one of those starters or mezes.


We Turks use widely olive oil for our meze dishes which is very healthy and tasteful. It is perfectly fine to eat the dish prepared with olive oil as soon as it is done, but serving suggestion for those dishes is generally eating after refrigerated.


Preparation Time: about 30 minutes

Ingredients

  • 1 cup dried kidney beans
  • 1/3 cup olive oil
  • 2 carrots, sliced
  • 1 medium size white onion
  • 1 tbspfull pepper paste
  • 3 cups of hot water
  • salt and pepper to taste
  • crushed red peppers
  • 1 cube of white sugar

for decoration

  • 1/3 bunch parsley
  • 1 big tomato, cut into pieces
  • 1 lemon, sliced
Preparation:If you are going to cook dried kidney beans, soak kidney beans in hot water overnight and wash, and drain.   In a pressure cooker, add olive oil and finely chopped onion. Sauté until lightly browned. Stir spices, beans, pepper paste, sugar and water. Cook until beans absorb the juice and they are no longer hard for about 25 minutes. Turn the heat off add sliced carrots and cook for additional 5 minutes. Meanwhile if beans are too dry you can pour 1/2 cup or a cup of water as well.Let the beans cool to room temperature and place on a platter. Decorate chopped parsley, lemon slices and tomato.

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Önce ketenin tarifini yayınlayacaktım ama su böreği ve kete ard arda olmasın diye hamur işlerine zeytinyağlı ile ara verelim istedim. Solmaz ablanın tarifiyle Zeytinyağlı barbunya (barbunya Pilaki)…
Malzemeler
  • 1 kase barbunya (kuru hali)
  • 1 büyük kuru soğan
  • 2 orta boy havuç
  • 1 tatlı k şeker
  • 1,5 tatlı k. tuz
  • 1/2 çay bardağı zeytinyağ
  • 1 çay k. karabiber
  • 1 yemek k. salça
  • pulbiber
süslemek için
  • domates
  • maydanoz
  • limon

Hazırlanışı

Yemeklik doğranan soğan düdüklü tencereye alınır ve zeytinyağda sotelenir. Gece önceden ıslatılan barbunya , baharatlar ve salça eklenir. Barbunyaların üzerini 2 parmak geçecek kadar su ilave edilip kapağı kapatılır. Kaynadıktan sonra 20-25dk. kadar kısık ateşte pişirilir. Doğranmış havuçlar eklenip 5 dk. da havuçlarla pişirilip altı kapatılır. Servis tabağına aldıktan sonra doğranmış domates, limon dilimleri ve maydanoz ile süslenir.