The classic Turkish olive-oil dish of pinto beans braised with carrot, potato and tomato, served cool. Vegan, gluten-free and a source of fiber.
Ingredients
Instructions
- 1
Chop the onion, mince the garlic, cut the carrot and potato into small cubes and grate the tomato.
- 2
Heat the olive oil in a pot and cook the onion and garlic over medium heat for 5-6 minutes until soft.
- 3
Add the carrot and potato and stir for 5 minutes; stir in the tomato paste for 1 minute, then the grated tomato for 3 minutes.
- 4
Add the cooked pinto beans, sugar, salt and water. Bring to a boil, cover and simmer over low heat for 30-35 minutes until the vegetables are tender.
- 5
Turn off the heat and let the pilaki cool to room temperature in the pot.
- 6
Transfer to a serving dish, sprinkle with chopped parsley and serve cool or lukewarm.
Nutrition
Per serving
| Calories | 317 kcal |
|---|---|
| Protein | 11 g |
| Carbs | 39 g |
| Fat | 14 g |
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