Aegean Olive Oil Bean Stew — Barbunya Pilakisi
Aegean olive-oil borlotti bean stew with carrot, potato, onion, and tomato slow-simmered in a sweet-and-sour broth, served chilled or warm with a wedge of lemon and chopped parsley.
Turkish
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Dice onion, slice carrot into 5mm rounds, peel potato and dice into 2cm cubes, slice garlic, grate tomato and discard skin, chop parsley, halve lemon.
Sweat
Heat 60ml olive oil in a wide lidded pan over medium-low heat 1 minute. Add onion and garlic, cook 5 minutes until softened and translucent without colour. Stir in carrot and potato.
Build
Stir tomato paste, sugar, salt, pepper, and bay leaves over medium heat 1 minute until darkened. Add grated tomato and beans, toss to coat 1 minute until glossy.
Simmer
Pour in hot stock, bring to a gentle simmer 30 seconds. Cover and simmer over low heat 30–35 minutes until potato and carrot are fork-tender and broth has reduced into a glossy sauce.
Finish and plate
Remove from heat, let rest 3 minutes for flavours to settle. Add juice from half the lemon. Spoon stew into deep plates, scatter parsley, drizzle finishing olive oil, finish with the second lemon half, and serve with bread.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.