Real African Dishes: [MC-AllEthnic-Recipes] Turkish Barbunya Beans

Tuesday, December 21, 2010

[MC-AllEthnic-Recipes] Turkish Barbunya Beans - Barbunya Pilaki

* Exported from MasterCook *

Turkish Barbunya Beans - Barbunya Pilaki

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups dried barbunya beans -- or pintos
2 big fresh tomatoes diced tomatoes -- or 1 can petite diced tomato
2 medium onions -- diced
3 cloves garlic -- sliced
2 green peppers -- (preferably banana) seeded and chopped
2 carrots -- cut in rounds or half rounds
1/2 cup olive oil
1 tsp sugar
2 cups hot water
1/2 bunch parsley -- leaves coarsely chopped.
salt

Soak barbunyas in water over night and before cooking boil until soft, approximately for an hour. If you have a pressure cooker you don't need to soak them overnight; pressure-cook dried barbunyas for 35 minutes. Drain and rinse

Heat oil in a big pot. Add onions, garlic, and green peppers. Stir for 4-5 minutes

Add the carrots and cook until carrots get kind of soft.

Add the tomatoes and cook until they turn darker red (basically until they're cooked).

Add barbunyas and stir for 5 mins. Add salt, sugar, and water. Turn down the heat. Cover and cook for 30 minutes

Garnish with parsley and lemon slices

You can try it warm, but Barbunya like all Turkish olive oil dishes is served and best when it's cold. Squeeze lemon juice on barbunyas before you eat.

PS: Most people use potato (one, peeled and diced added with carrots) when they cook barbunyas, but I prefer not to.

Serves 4 to 6

Barbunya is a very common and popular olive oil dish (which is cooked always/only with olive oil and served cold) in Turkey. Delicious fresh barbunya beans appear in farmer's markets in midsummer. What people usually do is to buy large amounts of barbunyas, pod them, and then keep them in the freezer for the winter. Fresh barbunyas are always preferred to dried ones. However, since it's impossible to find fresh barbunyas here in the States, I learned to love dried barbunyas. After years of uncertainty and confusion I am finally positive that barbunyas are roman / red beans.

If you cannot find barbunya (roman) beans, you can try the same recipe with pinto beans, which look exactly like barbunyas. Pintos taste different than barbunyas, but still may surprise you with this recipe.

ChupaNote: I like this with cranberry beans, which I think are closer in flavor to barbunya than pintos.

Source:
"Almost Turkish Recipes"
S(Formatted by Chupa Babi):
"Dec 2010"
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Per Serving (excluding unknown items): 428 Calories; 19g Fat (38.9% calories from fat); 15g Protein; 52g Carbohydrate; 18g Dietary Fiber; 0mg Cholesterol; 26mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 2 Vegetable; 3 1/2 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 4509 926059 0 0 0 0 0 0 0 0 0