Turkish cuisine · Salads & Mezze

Borlotti Bean Pilaki

Borlotti beans braised with carrot and potato in plenty of olive oil, served cold with lemon.

Ingredients · for 4 servings

• 400 g borlotti beans (fresh-shelled or frozen)
• 2 carrots
• 2 potatoes
• 2 onions
• 3 garlic cloves
• 2 tomatoes
• 1 tbsp tomato paste
• 80 ml olive oil
• 1 tsp sugar
• 1 lemon
• 1/2 bunch parsley
• Salt, pepper

Instructions

1. Sort through the beans; soak dried beans overnight and drain, while fresh or frozen ones can be used right away.
2. Sauté the finely diced onions in the olive oil over low heat for 8 minutes until translucent without taking on color, then let the chopped garlic cook in for 1 minute more.
3. Stir in the tomato paste and roast for 1 minute, add the peeled and diced tomatoes, and let simmer down for 3 minutes.
4. Add the beans, sliced carrots and roughly diced potatoes, season with sugar, salt and pepper, and just cover with 400 ml hot water.
5. Cover and braise over gentle heat for 45–55 minutes until the beans are creamy and tender and only a little, slightly thickened liquid remains in the pot.
6. Let cool completely to room temperature — pilaki is never eaten hot — drizzle with lemon juice, sprinkle with parsley, and serve with lemon wedges.