'ZEYTINYAGLI BARBUNYA' RECIPE - Cranberry Beans In Olive Oil - Easy To Make And Flavorful

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'ZEYTINYAGLI BARBUNYA' RECIPE - Cranberry Beans In Olive Oil - Easy To Make And Flavorful

Music: Gaziantep Yollari - Turkish Folk Song
Arrangement and piano: Elvan A. ULUCINAR

In this episode I'd like to share with you an amazing mezze dish. In summers, I take cranberry beans out of their shells, freeze and cook in the winter. You can also use canned cranberry or red kidney beans, just rinse&drain then cook as described in the recipe. Or, soak 1 cup dried beans in water overnight and drain. Boil until tender, making sure to skim off the foam, drain and use.

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INGREDIENTS
2 cups fresh barbunya (cranberry) beans, shelled
1 large onion
2 carrots
1 big garlic clove
1 tsp granulated sugar
1 tsp tomato paste (use 1 grated fresh tomato in summer)
1/3 cup olive oil
2 - 2 1/2 cups hot water
Salt & white pepper
Chopped parsley to garnish

DIRECTIONS
Rinse and drain beans.
Transfer into a pan, fill the pan with water.
Bring to a boil, over medium high heat.
In the meantime, peel the onion and carrots, cut into cubes.
Once the water is boiling, cook for 1-2 minutes, then drain.
Pat dry the pan and put back on fire, over medium low heat.
Heat 1/3 cup olive oil.
Add onion and carrots, sprinkle a pinch of salt and white pepper.
Saute for about 6-7 minutes or until the onions are tender, stirring occasionally.
Add the tomato paste and coarsely chopped garlic clove, mix well.
Add the beans, sprinkle 1 tsp sugar.
(If using canned beans, add them in the last 5 minutes.)
Add about 2 - 2 1/2 cups hot water, or enough water to submerge everything.
Mix gently and bring to a boil over medium high heat.
Once boiling, reduce heat to the lowest possible setting, cover and simmer for 25 minutes.
Then add canned beans if using, mix and season to taste.
At this point you may add some more hot water if needed, as beans keep absorbing water when cooling.
Cover and cook for another 5 minutes.
Check for seasoning and doneness, cook more if needed then turn off the heat.
Let cool to room temp, leaving the lid slightly ajar.
Transfer into a serving plate, garnish with chopped parsley.
You can also drizzle with some lemon juice, if desired.
Refrigerate for at least 4 hours, before serving.
Best eaten, the day after it's made, and served at room temp.
I cook 'Zeytinyal Barbunya' almost every week, and we never get tired of this delicious dish!

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