Real African Dishes: [MC-AllEthnic-Recipes] Turkish Speckled Beans with Carrot and Potato in Olive Oil - Zeytinyagli kuru Fasulya ;29g Carbohydrate; 10g Dietary Fiber

Wednesday, August 22, 2012

[MC-AllEthnic-Recipes] Turkish Speckled Beans with Carrot and Potato in Olive Oil - Zeytinyagli kuru Fasulya ;29g Carbohydrate; 10g Dietary Fiber

* Exported from MasterCook *

Turkish Speckled Beans with Carrot and Potato in Olive Oil - Zeytinyagli kuru Fasulya

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup speckled heirloom beans -- (1/2 pound) such as Appaloosa beans or other speckled beans, rinsed and picked over
1 cup extra-virgin olive oil
1 medium onion -- chopped
1 small potato -- peeled and diced
1 large carrot -- diced
3 garlic clove -- finely chopped
4 spring onions -- chopped
1 1/2 stalks celery -- chopped
1/2 teaspoon sugar
1/2 cup water
salt and freshly ground black pepper -- to taste
3 tablespoons fresh lemon juice
3 tablespoons Finely chopped fresh flat-leaf parsley -- leaves only

Place the beans in a large saucepan with cold water to cover by several
inches and bring to a boil. Let continue to boil until al dente, 30
minutes. Drain.

In a large skillet, heat 1/2 cup of the olive oil over medium-high heat,
then cook the onion until golden, about 6 minutes, stirring. Add the
potato, carrot, garlic, spring onions, celery, drained beans, and sugar;
reduce the heat to low, cover, and cook over low heat until the beans are
tender, about 10 minutes, stirring occasionally. Add the remaining 1/2 cup
of olive oil and the water, season with salt and pepper, and cook until
the potato is tender, another 15 minutes. Add the lemon juice, stir, and
remove from the heat.

Let everything cool in the skillet, transfer to a serving platter,
sprinkle with the parsley and serve.

Makes 6 servings as meze, starter

AuthorNote: This recipe is also called 'zeytinyagli kuru fasulya' ... .
This is an "olive oil food". Here, I call for very specific beans, but
typically a Turkish cook would use dried white beans. The spring onions I
call for here are onions that have developed a bigger bulb than a
scallion, but are not yet mature onions.

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): 466 Calories; 37g Fat (68.7%
calories from fat); 9g Protein; 29g Carbohydrate; 10g Dietary Fiber; 0mg
Cholesterol; 20mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat;
1 Vegetable; 0 Fruit; 7 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 2929 0 0 0 0 0 0 0 0 0 0 0 0