Barbunya (Turkish Style Borlotti Beans)
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
4 portions
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Calories
255 kcal
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Course
Side Dish, Main Course, Appetizer
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Cuisine
Mediterranean, Greek, Turkish
Barbunya (Turkish Style Borlotti Beans)
Description
Barbunya (Turkish Style Borlotti Beans) combines diced onion, sliced celery, sliced carrot, and finely chopped garlic sautéed in olive oil until softened. Tomato paste, salt, and sugar are added to deepen the flavor profile. Cooked borlotti beans and vegetable stock are introduced before the stew is brought to a boil and simmered gently to meld flavors and soften the carrots thoroughly.
The resulting dish offers a comforting texture with tender beans and vegetables in a mildly spiced tomato broth. Fresh parsley and a squeeze of lemon juice brighten the stew, providing balance to the hearty ingredients.
Barbunya can be served warm as a side dish or light vegetarian main, pairing well with fresh bread or rice. It highlights the character of canned borlotti beans enhanced by aromatic vegetables and the slow simmering technique.
When using dried beans, soaking overnight and pre-cooking until soft is recommended before adding to the sautéed vegetables. Alternatively, pressure cooking speeds this process. Leftovers keep well refrigerated for up to five days and freeze for three months in airtight containers. Using fresh summer tomatoes instead of tomato paste during their season offers a fresh variation in flavor.
Ingredients
- 2 tablespoon olive oil
- 1 medium onion (diced)
- 1 tick celery (sliced)
- 1 large carrot (sliced half-moon shape)
- 2 cloves garlic (finely chopped)
- 1 tablespoon tomato paste
- 1 teaspoon salt
- ½ teaspoon sugar
- 1 ½ cup vegetable stock or water
- 480 g borlotti beans (1 tin of cooked borlotti beans)
- parsley to garnish, chopped
- lemon to garnish, slices or wedges
Instructions
- Put olive oil in a large saucepan and place it on low-medium heat.
- Add the onions and gently sauté for a few minutes, until soft and translucent.
- Add the carrots along with the celery, sauté for another couple of minutes before adding the tomato paste, salt, sugar, and garlic.
- Stir for a minute and then add the borlotti beans along with the vegetable stock or water, stir all together to combine.
- Bring the pan to a boil and gently simmer for 30-40 minutes, until the carrots are softened.
- Remove the pan from the heat, let it cool down and transfer on a serving plate.
- Squeeze some lemon juice on top and garnish with chopped parsley and lemon slices.
Notes
- Soak dried borlotti beans overnight and boil until tender before using, or pressure-cook them for approximately 35 minutes to skip soaking.
- Store leftovers refrigerated for up to five days or freeze in airtight containers for up to three months.
- In season, swap tomato paste for ripe fresh summer tomatoes for a fresher flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4portions
Amount Per Serving
Calories 255 kcal
% Daily Value*
| Calories | 255kcal | 13% |
| Carbohydrates | 37g | 12% |
| Protein | 12g | 24% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Sodium | 981mg | 41% |
| Potassium | 609mg | 13% |
| Fiber | 13g | 52% |
| Sugar | 4g | 8% |
| Vitamin A | 3256IU | 65% |
| Vitamin C | 4mg | 4% |
| Calcium | 77mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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