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Barbunya Pilaki | Turkish Bean Salad with Carrots & Potatoes
(0)
Under an hour
Knuspr-Küche
Cremig-würziger türkischer Bohnentopf, der kalt zur samtigen Vorspeise wird: Borlottibohnen schmoren sanft in Olivenöl mit Karotten, Kartoffeln und Tomatenmark, ziehen über Nacht durch und werden mit frischer Zitrone und Petersilie serviert.
Ingredients
Preparation method
Peel the onion, carrots, and potatoes and cut them into small cubes. Finely chop the garlic.
Heat the olive oil in a large pot and sauté the onion over medium heat until translucent. Add the carrots and potatoes and sauté for 5 minutes.
Stir in the garlic, tomato paste, and sugar and sauté for 1 minute. Deglaze with 300 ml of water.
Chef's tip
Barbunya Pilaki tastes even better the next day, as the flavors of tomato paste and olive oil are fully absorbed into the beans.
If you like it spicier, add a pinch of chili flakes or some cumin to the pot.
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