- 350 g dried borlotti beans, soaked in warm water overnight
- 1 onion, finely chopped
- 2 carrots, quartered and chopped in small cubes
- 1 potato, chopped in small cubes
- 2 tomatoes, chopped
- 1 garlic clove, crushed
- 1 tsp tomato paste
- Handful parsley, finely chopped
- 2 Tbsp sugar
- 3 Tbsp olive oil
- 2 cups water
- Salt and pepper to taste
Directions:
1) Soak the dried borlotti beans overnight or for at least 8 hours. Then drain the beans, rinse and transfer to a pot, filled with plenty of cold water
2) Bring the pot to the boil, partially cover the pot and simmer for about 30 – 35 minutes. Make sure the beans become tender, but not soft or mushy, they should still have a bite to them. Drain and rinse the cooked beans under cold water and set them aside
3) Heat the olive oil in the pot and stir in the onions, sauté for 2-3 minutes, until they start to soften
4) Add the carrots, the garlic and the potato cubes. Combine well and sauté for another 2 minutes
5) Stir in the chopped tomatoes and sugar, season with salt and pepper
6) Add the beans to the pot and give it a good mix. Then pour in the water, combine well. Bring the pot to the boil; then turn the heat to low, cover the pan partially
7) Simmer for 30 to 35 minutes, until the beans are cooked (but not mushy)
8) Serve barbunya pilaki at room temperature or cold as part of a meze, garnished with chopped parsley
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