Beans cooked in olive oil and eaten at room temperature are a Turkish staple. The mottled pink borlotti beans (they are called barbunya, which is also the name for red mullets) are a special treat. The Turkish ones obtainable here need to be picked over for foreign matter. There are also good-quality canned varieties which you can use.

　　

Ingredients

serves 6

　　1 1/2 cups borlotti beans, soaked overnight

　　1 large onion, sliced

　　6 tablespoons extra-virgin olive oil

　　3 cloves garlic, chopped

　　1 pound tomatoes, peeled and chopped

　　1 tablespoon tomato paste

　　1–2 teaspoons sugar

　　Good pinch of ground chili pepper or flakes

　　Salt

　　Bunch of dill, chopped

　　1/4 cup chopped flat-leaf parsley

　　

Step 1

Drain the beans, and boil them in fresh, unsalted water for 30 minutes.

　　

Step 2

Fry the onion in 2 tablespoons of the oil until soft and golden, stirring occasionally. Add garlic and stir for a minute or so. Then add the tomatoes and cook gently until reduced to a pulp. Stir in the tomato paste, sugar, and chili pepper or flakes. Put in the drained beans and cover with about 2 1/4 cups water. Cook, covered, for 1 hour, or until the beans are tender (the time varies quite a bit), adding salt when they begin to soften, and more water as the mixture becomes dry. Add dill and the remaining oil, and cook for a few minutes more.

　　

Step 3

Stir in the parsley and leave to cool in the pan.

　　

Variation

Step 4

Use haricot or butter beans instead of borlotti beans. At a pinch, for an instant dish, you may use good-quality canned beans.

　　The New Book of Middle Eastern Food Copyright © 2000Knopf