Real African Dishes: [MC-AllEthnic-Recipes] Anatolian Red Bean and Onion Salad with Dill - Zetinyalgli Barbunya ;24g Carbohydrate; 9g Dietary Fiber

Wednesday, August 22, 2012

[MC-AllEthnic-Recipes] Anatolian Red Bean and Onion Salad with Dill - Zetinyalgli Barbunya ;24g Carbohydrate; 9g Dietary Fiber

* Exported from MasterCook *

Anatolian Red Bean and Onion Salad with Dill - Zetinyalgli Barbunya

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Vegan

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups dried cranberry beans -- or red kidney beans (about 1 pound)
salt
3/4 cup extra-virgin olive oil
1 large sweet onion -- or 2, cut in half and very thinly sliced into half moons
10 large garlic cloves -- sliced or coarsely chopped
1 teaspoon sugar
3 large ripe tomatoes -- cut in half, seeds squeezed out, grated against the largest holes of a grater, and skins discarded
1 bunch fresh dill weed -- leaves only
1 bunch fresh flat leaf parsley -- finely chopped
1/4 cup water
freshly ground black pepper -- to taste
2 lemons -- cut into wedges
To garnish: -- chopped scallions

Place the beans in a large saucepan and cover by at least 4 inches of cold
water. Salt a little, bring to a boil, and cook at a boil until the beans
are tender but still maintain their shape, 1 1/4 to 1 1/2 hours. Drain and
transfer to a bowl.

In a large skillet or casserole, heat the olive oil over medium-high heat,
then cook the onion and garlic until soft and yellow, about 12 minutes,
stirring frequently. Stir in the sugar, half the tomatoes, and half the
herbs, reduce the heat to low, and cook until thicker, about 15 minutes,
stirring occasionally. Add the beans and water and continue to cook for 15
minutes, stirring occasionally. Stir in the remaining tomatoes and herbs,
season with salt and pepper, and simmer another 25 minutes, stirring. Turn
the heat off and let the beans cook.

Transfer to a serving platter, and serve with wedges of lemons and
scallions.

Makes 12 servings as meze (starter)

AuthorNote: The Turkish meze called 'zeytinyagli barbunya' is from
Anatolia but is found everywhere in Turkey. The name refers to a style of
cooking in Turkey where the food is cooked in and preserved in copious
amounts of olive oil. The word 'barbunya' refers not only to the little
fish called red mullet but also to any dried red shell bean. In this
preparation, Turkish cooks favor borlotti beans. Serve at room
temperature.

Borlotti Beans: these fancy sounding Mediterranean beans are a cultivar of
the common bean (Phaseolus vulgaris) and characterized by their color -
white or beige-colored beans splashed with maroon. They are known in the
United States as cranberry beans, and much of the borlotti beans used in
Turkey are in fact imported from the United States.

Cuisine:
"Turkish"
Source:
"Little Foods of the Mediterranean by Clifford A. Wright, 200"
S(Formatted by Chupa Babi):
"Aug 2012"
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Per Serving (excluding unknown items): 247 Calories; 14g Fat (49.4%
calories from fat); 8g Protein; 24g Carbohydrate; 9g Dietary Fiber; 0mg
Cholesterol; 9mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat;
1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0