Source: family recipe Turkish Pinto Beans In Olive Oil And Tomato Sauce (Barbunya Pilaki) Serves 4-6

Ingredients

• 2 cups dried pinto beans (soaked in warm water overnight) • 1 tsp baking soda • 4 Tbsp olive oil • 1 large onion, chopped finely • 2 cloves garlic, chopped finely • 2 medium carrots, halved and cut round shaped • ½ can chopped tomatoes or 1 large chopped fresh tomato • 1 tsp sugar • 1tsp salt – adjust according to taste • 4 cups hot water • ½ lemon juice • Parsley to garnish

Instructions

• Soak the pinto beans overnight in warm water with 1 tsp of baking soda dissolved in the water. • Drain the beans, rinse well, set aside. • In a pressure cooker, heat the olive oil, add onion and garlic, stir for 2-3 min until they start to soften. • Add the carrots and stir for another 2-3 min. add the canned tomatoes, sugar, salt and combine well. Cook the mixture for 4-5 minutes. • Put the beans in the cooker, then pour the hot water, stir well. Close the lid of the pressure cooker and cook for around 40 min. Beans should not be mushy. • Wait for 15-20 min to cool down, then add the lemon juice and combine well. Garnish with some chopped parsley and wedges of lemon.

• Note : Barbunya pilaki is served either warm or cold. So, you can keep it in the fridge once it is cooled down. If you cook one day ahead and keep in the fridge overnight, it would even taste better! • If you don’t have any pressure cooker, then it may take around 1h30min to cook the beans. Cook : Sibel Cinar Side dish, easy, inexpensive, GF, vegetarian, vegan, healthy