Barbunya Pilaki (Turkish Baked Beans)

Barbunya Pilaki (Turkish Baked Beans)

Barbunya Pilaki could be called the Turkish version of baked beans. Here, cranberry beans are cooked with flavorful vegetables giving a light and refreshing alternative to traditional, heavily-sauced baked beans. Serve this make ahead dish warm or cold at your spring picnic or summer barbecue. 

Ingredients

• 1 c dried borlotti or pinto beans, soaked overnight
• 1 Tbsp olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• 2 carrots, diced
• 2 large tomatoes, diced, or 1 (14oz can) diced tomatoes, with juices
• 1 Tbsp tomato paste
• 1 tsp sugar
• ½ tsp salt
• ¼ tsp groundblack pepper
• 1 – 1 ½ c water
• Fresh parsley and lemon wedges (for serving)

Instructions

• Add soaked and drained beans to a large saucepan and cover with one inch of water. Bring the beans to a boil and reduce the heat to medium low. Simmer the beans until just tender, 20-30 minutes.
• In a large skillet, heat olive oil. Add the onion and garlic. Sauté for 2-3 minutes over medium heat, until soft. Add the carrots and sauté 5 min. Add the tomatoes, tomato paste, sugar, salt, and pepper. Mix well.
• Add the cooked, drained beans and fresh water (use 1 ½ c of water if using fresh tomatoes or 1 c of water if using canned tomatoes with juices). Mix well and simmer, uncovered over medium-low heat, until most of the liquid has evaporated, 30 minutes, stirring occasionally.
• The dish can be served immediately or refrigerated and served cold. (The flavors of this dish do improve over time, so don’t be afraid to prepare it up to 24 hours ahead of time.)
• To serve, garnish beans with chopped fresh parsley and lemon slice.