Zeytinyağlı barbunya – beans in olive oil with vegetables Recipe
Zeytinyağlı barbunya is a dish of beans cooked with vegetables in olive oil, served cold or at room temperature. In Turkey, these “in olive oil” dishes are a typical part of a summer lunch – they sit on the table alongside salads and bread, and everyone helps themselves to a little. In flavor and serving style it resembles Italian vegetable antipasti, but with a distinct lemon-and-tomato accent.
This classic Turkish olive-oil dish combines creamy beans, sweet vegetables and a bright tomato-lemon sauce. It is simple to make, keeps well in the fridge and tastes even better after resting, making it perfect for preparing ahead for summer spreads or picnics.
Chef's tips
Use good-quality, mild olive oil – its flavor is central to the dish. Do not rush the gentle simmering: slow cooking helps the beans absorb the sauce without falling apart. Let the beans cool completely in the pot; this resting time is key for depth of flavor.
How to serve
Serve as part of a mezze-style spread with other vegetable dishes, olives and fresh bread. It also works well as a lunchbox dish with a simple green salad, or as a topping for toasted sourdough with extra lemon and herbs.
Ingredients
- borlotti beans dried, you can also use white beans or pinto - 300 g
- carrot cut into half-slices - 2 pieces
- onion finely diced - 1 piece
- celery stalk cut into slices - 2 stalks
- tomatoes peeled, finely chopped or from a can - 2 pieces
- tomato paste - 1 tablespoon
- olive oil preferably mild - 80 ml
- sugar balances the acidity - 1 teaspoon
- lemon juice freshly squeezed - 2 tablespoons
- water for cooking the beans - 500 ml
- salt to taste
- black pepper - 0.25 teaspoons
- parsley finely chopped, for sprinkling - 3 tablespoons
Preparation
- Cover the beans with plenty of cold water and leave to soak overnight (at least 8 hours). The next day, drain and rinse.
- Transfer the soaked beans to a pot and cover with fresh water so it comes about 3 cm above the beans. Bring to a boil, skim off the foam, reduce the heat and cook for 20–25 minutes, until the beans are almost tender but still slightly firm. Drain.
- In a wide pot, gently heat the olive oil over low heat. Add the onion and sauté for 5–7 minutes, until softened and slightly translucent.
- Add the carrot and celery and sauté for 5 minutes, stirring from time to time.
- Add the tomatoes, tomato paste, sugar, salt and pepper. Stir and cook for 3–4 minutes, until the tomatoes start to break down.
- Add the par-cooked beans and about 500 ml of water, so it almost covers the ingredients. Gently stir.
- Bring to a boil, then reduce the heat to low, cover and cook for 20–25 minutes, until the beans are tender and the sauce has slightly thickened. Stir gently from time to time so nothing sticks to the bottom.
- At the end add the lemon juice, taste, and if needed adjust the seasoning with salt or a little sugar.
- Remove from the heat and leave to cool completely in the sauce – this is when the flavors meld best.
- Before serving, sprinkle with parsley and drizzle with a little fresh olive oil.
Storage
Danie smakuje jeszcze lepiej następnego dnia. Przechowuj w szklanym pojemniku, tak aby fasola była przykryta sosem i oliwą. Możesz zamrozić, ale po rozmrożeniu fasola będzie nieco bardziej miękka.
