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Zeytinyağlı Barbunya Pilaki

Sample Dishes from Turkish Cuisine

Zeytinyağlı Barbunya Pilaki (Zeytinyağlı Barbunya Pilaki)

Cranberry or pinto beans2 cup340 gr
Water6 cup1200 gr
Onion2 medium size120 gr
Garlic6 clove18 gr
Carrot2 large size120 gr
Potatoe1 large size140 gr
Tomatoe paste1 tablespoon10 gr
Parsley 3-4 sprigs10 gr
Salt2 teaspoon12 gr
Olive Oil8 tablespoon80 gr
Sugar1 teaspoon4 gr
lemon1 medium size50 gr


Soak beans overnight with 2 cups of water. Cook with 2 cups of water in a pressure saucepan for 25 minutes; drain. Set aside. Saute chopped onion in oil for 2-3 minutes in a large saucepan stirring occasionally. Add tomato paste; mix well. Season with salt and sugar. Stir in beans, pared and cubed carrots and potatoe, garlic cut in 2-3 pieces crosswise; mix thoroughly. Add 1 cup of hot water. Cover and simmer for 20 minutes or until vegetables are tender. Remove from heat; cool. Place in a serving plate. Garnish with parsley. Serve cold with lemon wedges.

Servings: 6

Nutritional Value
(in approximately one serving)

Energy347 cal
Protein13,9 g
Fat14,1 g
Carbohydrates43,4 g
Calcium92 mg
Iron4,07 mg
Phosphorus283 mg
Zinc2 mg
Sodium799 mg
Vitamin A1912 iu
Thiamine0,46 mg
Riboflavin0,12 mg
Niacin1,65 mg
Vitamin C5 mg
Cholesterol0 mg

Regional Characteristics:

This is a Western Anatolia way of cooking beans, using olive oil. It is served cold after soup or any meat vegetable stew. White beans could be substituted for red beans. Amounts of carrot, potatoes and garlic might be increased. It is always served with lemon wedges. When served, lemon wedge is squeezed over beans.