White Bean Pilaki

A classic Turkish olive oil bean dish, simmered with carrot and potato and finished with lemon and parsley. Served cold or warm as a meze or vegan main.

Ingredients

• 700 g cooked white beans
• 150 g onion
• 120 g carrot
• 150 g potato
• 15 g (3-4 cloves) garlic
• 100 g olive oil
• 20 g (1 tbsp) tomato paste
• 300 g (1 1/4 cups) water
• 10 g (2 tsp) sugar
• 8 g (1 1/2 tsp) salt
• 20 g (1 1/2 tbsp) lemon juice
• 20 g parsley

Instructions

1. 1

   Slice the onion into thin half-moons and the garlic thinly. Peel the carrot and potato and cut them into small cubes.

2. 2

   Heat the olive oil in a wide pot and cook the onion over medium heat for 5-6 minutes until soft and lightly golden; add the garlic and cook 1 minute more.

3. 3

   Add the carrot and potato and saute for 3-4 minutes, then stir in the tomato paste and cook for 1 minute until fragrant.

4. 4

   Add the cooked beans, water, sugar and salt. Bring to a boil, cover and simmer on low heat for 25 minutes until the vegetables are tender and the liquid has reduced slightly.

5. 5

   Remove from the heat, stir in the lemon juice gently and let it cool in the pot.

6. 6

   Finely chop the parsley and scatter it over the pilaki. Serve lukewarm or chilled.

Nutrition

Per serving