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Turkish kidney bean salad (barbunya pilakli)



Serves 6 | 20 mins prep | 120 mins cook

Ingredients:

500 gred kidney beans, soaked overnight in water to cover, or 3 x 400 g cans, rinsed, drained
juice of 1 lemon, plus extra to serve
1/2 cup(125ml) olive oil
2 onions, chopped
3 garlic cloves, chopped
1 large potato, cut into small cubes
2 mild green chillies, seeded, diced
2 carrots, cut into small cubes
6 tomatoes, diced
1 cupchopped parsley

Method:

Drain soaked beans and place in a large saucepan. Cover with water. Bring to boil and cook for 1 1/2 hours, until tender but mushy. Drain beans, reserving 1 1/2 cups cooking liquid. Add juice to reserved liquid and set aside.

Heat oil in a large saucepan on low. Saute onion for 5 minutes, until soft and pale golden. Add garlic, potato, chilli and carrot Cook for another 5 minutes. Stir in freshly cooked reserved liquid and tomato, or canned beans with and tomato. Season to taste and cook for another 20 minutes.

Stir in parsley, reserving a little to garnish. Serve at room temperature, sprinkled with reserved parsley and drizzled with a little extra lemon juice.

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