With their striking white, pink and purple colouring, fresh borlotti beans are surely one of the most wholesome food sources in the world. Their season is very short, so do make the most of them whenever you come across them. Here’s a wonderful way to enjoy them.
Time: 1 1/2 hours
- 1kg fresh borlotti beans, podded, see note
- 250ml olive oil
- 2 onions, diced
- 2 carrots, chopped
- 250g tomatoes, diced
- 1 tablespoon sugar
- 1 lemon, juiced
- 15g chopped flat-leaf parsley
Bring 750ml water to the boil in a saucepan. Add the beans and boil for 15 minutes. Drain and set aside.
Wipe the saucepan dry and add the olive oil. Fry the onion over medium heat for 5–10 minutes, or until golden and soft.
Add the beans, carrot and tomato. Stir in the sugar and season with sea salt and freshly ground black pepper. Pour in 250ml water and bring to the boil, then reduce the heat to a simmer. Cover and cook for 45 minutes, or until the beans are soft.
Spoon the mixture onto a serving plate. Sprinkle with the lemon juice and parsley, and serve warm.
Note: when fresh borlotti beans are unavailable, you can make this dish using dried beans. First soak them overnight in plenty of cold water, then drain and cook as directed in the recipe.
Recipe from Turkish Meze by Sevtap Yüce
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Published by Hardie Grant
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