Turkish Zeytinyağlı Barbunya Bean Plate

Ingredients

• 1 can borlotti or cranberry beans, drained
• 1 small onion, thinly sliced
• 1 carrot, cut into half-moons
• 1 small potato, diced
• 1 tbsp tomato paste
• 1 cup diced tomatoes
• 3 tbsp olive oil
• 1 tsp sugar
• 1 tbsp lemon juice
• 1/2 cup vegetable stock
• 2 tbsp chopped dill
• 1 tsp Aleppo pepper or mild chili flakes
• Fine sea salt, to taste
• Freshly ground black pepper, to taste
• Crusty bread or cooked rice, for serving

Steps

1. Warm olive oil in a wide saucepan and soften onion and carrot over medium heat for 5 minutes.
2. Add potato, tomato paste, and Aleppo pepper, stirring for 1 minute to coat the vegetables.
3. Add diced tomatoes, stock, sugar, salt, and pepper; simmer covered until the potato is tender, about 12 minutes.
4. Fold in beans and simmer uncovered for 5 minutes so the sauce reduces without breaking up the beans.
5. Stir in lemon juice and half the dill, then cool for a few minutes because this dish is especially good warm rather than piping hot.
6. Spoon onto a plate, drizzle with a little more olive oil, finish with dill, and serve with bread or rice.

Allergen note: Contains gluten. Verify stock and canned beans if applicable.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.