AI-generated image
Zeytinyağlı barbunya
Zeytinyağlı barbunya: borlotti beans braised in olive oil, served cold
In Istanbul meyhanes and lokanta counters, the zeytinyağlı dishes are the cold olive-oil vegetables served at room temperature, and barbunya is one of the summer favourites when fresh borlotti appear in their speckled pink pods. The beans are braised slowly with onion, carrot, tomato and a little sugar until creamy, then left to cool in their glossy sauce and finished with parsley and lemon. Serve with crusty bread as a meze or a light lunch. Chef's tip: add the salt only once the beans are tender; salting at the start keeps the skins tough.
- Total time
- 75 min
- Difficulty
- easy
- Serves
- 4
Ingredients
Shop this recipe on Amazon
Spices & pantry
Fresh ingredients (7)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/5 doneStep 1: Warm ½ cup extra virgin olive oil in a heavy pan over a medium-low heat. Add 1 onion and cook for 8 minutes, until soft and translucent but not browned.
8 minStep 2: Add 3 cloves garlic and 1 carrot and cook for 3 minutes, then stir in 1 tbsp tomato paste for 1 minute until it smells sweet.
4 minStep 3: Add 1 ⅛ lb fresh shelled borlotti beans, 2 ripe tomatoes, 1 tsp sugar and 2 cups hot water. Bring to a simmer, cover and cook gently for 45–50 minutes, until the beans are creamy all the way through.
50 minStep 4: Stir in 1 tsp salt and simmer uncovered for 5 more minutes, until the sauce is glossy and the oil starts to separate. Common mistake: boiling hard; the beans break and the sauce turns muddy.
5 minStep 5: Leave to cool to room temperature in the pan. Serve sprinkled with ½ oz flat-leaf parsley, with ½ lemon wedges to squeeze over. It keeps 3 days in the fridge; bring back to room temperature first.
Nutrition per serving
- Calories
- 330 kcal
- Protein
- 11 g
- Carbs
- 30 g
- Fat
- 19 g
- Fibre
- 10 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does zeytinyağlı barbunya take?
- About 75 minutes in total: 15 minutes to prepare and 60 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of onion?
- 2 shallots per onion.
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Caramelised clay-pot tofu and mushrooms
Kho is the slow braise of the Mekong Delta: food simmered in a little clay pot (nồi đất) with dark caramel and seasoning until the sauce is sticky and the flavours go deep. This vegetarian cousin of cá kho tộ (braised fish) uses golden tofu and meaty mushrooms in place of fish, cooked in coconut water, as cooks do in the south, and finished with plenty of black pepper. Serve it bubbling in its pot with steamed rice and a sour soup or plain boiled vegetables. Chef's tip: take the caramel (nước màu) to a deep mahogany, darker than you think, just before it smokes; pale caramel only tastes sweet, while dark caramel gives the bittersweet, smoky flavour of a real kho.
Vietnamese
Spinach with mushrooms
A bright green, savoury puree of potato, mushrooms and fresh spinach cooked in home-made baby stock. Thick and smooth, it's a good way to get iron-rich greens into babies of 8–18 months. Serve warm; spare portions freeze well.
Black bean tacos with lime slaw
Proof that a meat-free taco night can be the best one. The beans are mashed with chipotle and cumin so they hold together in the tortilla, and a quick lime slaw adds crunch.
Mexican