Roman – Red Pinto Beans in Olive Oil / Barbunya Pilaki

Pinto Beans in Olive Oil

Barbunya pilaki is one of the most common olive oil dishes in Turkey. My sister almost always has them. It is in is best when the beans are fresh. If you cannot have them fresh, or have not frozen them while available, you can buy them frozen. You can try the dry ones, but the taste and look will not be the same. To freeze them just simply peel and put them in the freezer in a container. 500 gram packets will be appropiate. 

Barbunya is a very common bean type in the Turkish markets, it is close to red beans and pinto peans. I hope you will get similar results with this recipe.

There is not much secret to preparing a good beans in olive oil. You must first cover with water and boil for 5 minutes. Drain and wash again to get rid of the black water the beans will be leaving out. This way your beans will be shiny and bright. Always use warm water or otherwise the beans will crack, which you wouldn’t want.

Make sure to cut the carrots and the peppers to similar sizes.

Preparing Barbunya Beans

Do not forget to add garlic after the chopped onion is well done. Cook the tomatoes until they are mashed and then add the beans.  Do not over cook the beans, they sould not be mashed. Serve cold and garnish with lemon slices and chopped parsley. Many choose to squezze several drops of lemon juice before eating. Afiyet olsun-enjoy.

Roman Beans in Olive Oil / Barbunya Pilaki
Print Recipe
Straight forward material. Simple but yet so delicious. My sister always has a dish in her fridge, ready to serve.
Servings Prep Time
8 servings 10 min
Cook Time
30 min
Servings Prep Time
8 servings 10 min
Cook Time
30 min
Roman Beans in Olive Oil / Barbunya Pilaki
Print Recipe
Straight forward material. Simple but yet so delicious. My sister always has a dish in her fridge, ready to serve.
Servings Prep Time
8 servings 10 min
Cook Time
30 min
Servings Prep Time
8 servings 10 min
Cook Time
30 min
Ingredients
To garnish
Servings: servings
Instructions
  1. If you will be using dry beans soak them up in exceeding water the night before. Boil the next day, preferrably using a pressure cooker. Drain and wash again. If you are using fresh beans or frozen beans; again cover with water and boil for 5 minutes. Drain and wash again to get rid of the black water the beans will be leaving out.
  2. In another pot add chopped onions and stir until pinkish.
  3. Chop the garlic cloves and add, stir for 1 minute.
  4. Clean the seeds of the peppers and chop to small cubes.
  5. Peel the carrots and cut to cubes.
  6. Add the peppers and the carrots and stir for 2-3 minutes.
  7. Peel and cut to cubes the tomatoes and saute until they are totally mashed.
  8. Add the beans.
  9. Add sugar and salt.
  10. Add hot water to cover. Do not add cold water or else the beans will crack.
  11. Cook for about 30 minutes over low heat. Cover the lid too.
  12. When the beans are totally soft – but not mashed your dish is ready.
  13. Garnish with chopped parsley and lemon slices.
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4 comments on “Roman – Red Pinto Beans in Olive Oil / Barbunya Pilaki
  1. Nese Yurtcu says:

    Hi, me too. I don’t have enough experience to comment about hacker-plug-ins. I suggest to back-up often. Kind regards,Nese

  2. Nese Yurtcu says:

    Yes, I send out newsletters about new recipes and cooking class announcements. Subscribe and you will receive them.
    Many thanks,
    Nese

  3. Virginia says:

    Appreciate the recommendation. Let me try it out.

  4. Natosha says:

    WOW just what I was looking for. Came here by searching for pinto beans

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