Beans in Turkish style

##Authentic Turkish-Style Bean Dishes

Beans in Turkish style

• Turkish-style beans offer a delightful culinary experience, characterized by their rich vegetable content and absence of additives. Utilizing canned beans simplifies the cooking process and ensures a quick preparation time. Unlike traditional bean dishes that often include meat and pasta, this version is entirely vegetable-based, promoting a healthy dietary option. We highly recommend trying this dish; it is sure to impress. Read the NOTE 👇at to the bottom of the section before preparing. Follow recipe.

Beans in Turkish style

Ingredients: simple, total time: 75 min. 4 serving

• 500 g of colorful beans/ or other — or 2 cans cooked beans, 1 package 425 g

• 3 carrots/ cut into rings

• 2 medium onions/ cut into thin ribs

• 2 spring onions finely chopped

• 1 green pepper/ or red, yellow diced

• 1 red pepper/ blended

• 4 cloves of garlic/ minced

• 4 tomatoes/ or to taste — chopped

• 4 Tbsp of olive oil

• 1/2 tsp of sugar

• 350 ml of warm liquid of beans / or 350 ml of vegetable broth

• a handful of parsley/ finely chopped

• salt and pepper to taste

• fresh lemon/ cut into slices

Beans in Turkish style

Preparation:

Preparation Beans:

1. Soak the beans in water overnight prior to preparing this dish.

2. In the morning, drain the beans and add water until it is three fingers above the level of the beans.

3. Cook the beans until they are soft.

4. Reserve 300 ml of liquid from the cooked beans once they are ready.

5. If using pre-cooked beans from a can, drain and rinse them, then proceed with the next step.

6. Heat the olive oil in a large pot, add the chopped carrots, and sauté for 5-7 minutes until they become soft.

7. Add the chopped onions, cover, and let them simmer for 20-25 minutes, stirring occasionally.

8. Add 1/2 teaspoon of sugar, the diced and blended peppers, and chopped tomatoes. Stir well and cover the pot.

9. Simmer the mixture for approximately 15 minutes.

10. Add the minced garlic and one-third of the hot bean liquid or vegetable broth, gradually incorporating the liquid.

11. Once the beans begin to boil, allow them to cook for an additional 10 minutes.

12. Add the strained and cooked beans to the vegetable mixture.

13. Partially cover the pot with a lid, allowing it to simmer for about 30 minutes while stirring occasionally.

14. Adjust the seasoning as necessary.

15. When serving, garnish with chopped parsley and a lemon wedge if desired.

16. Serve warm.

Buon appetito!

Beans in Turkish style

NOTE:

• For this recipe, you may utilize pre-cooked canned beans to expedite your meal preparation. Simply strain and rinse the beans. This recipe employs two cans (425 g each) of pre-cooked Italian "Borlotti" beans.

• If you enjoy meat, consider frying Carnioli sausages and serving them as a side dish.

• Roasted peppers can be added to this dish if you have them readily available in a jar.

• As an alternative to spring onions, you may use half a leek.

• Store any remaining food in the refrigerator for up to four days.

• This dish can be stored in aluminum containers and kept in the freezer for up to one month. Remove from the freezer one day in advance and reheat in a pan.

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