During the last days to find fresh cranberry bean, I felt like sharing this meal with you that we had all summer. The way I did during the season was to buy a couple of kilos, shell them, boil them for 5 minutes, put them into zipper bags and freeze. This way you can cook pilaki from fresh beans whenever you want.
Because it has garlic in its recipe, it differs from all the other olive oil dishes we have. They say that the roots go to the Balkans. Fish and seafood pilaki were also meals very common in the Ottoman kitchen.
Ben şeker yerine bal kullanıyorum, deneyin derim. 🙂
ingredients
- 2 tbsp extra-virgin olive oil
- 2 medium onion, fine dice
- 6 italian pepper, slice
- 2 big tomato, skin and dice
- 2 cloves garlic, chop
- 1 medium carrot, dice
- 2 medium potato, dice
- 1 tsp red pepper paste
- 1 kilogram cranberry bean, shell, boil for 5-6 min and drain
- 2 cups water
- 3/4 tsp sugar or honey
- 1 tsp salt
- parsley, shred
preparation
- Heat olive oil over medium heat. Add onion and pepper. Cook til they get soft stirring occasionally.
- Mix in tomato with its juice, cook til color fades.
- Stir in garlic, carrot and potato.
- Blend in pepper paste.
- Add beans and combine.
- Mix water, sugar and salt, pour into the pot. Bring to boil. Lower the heat, cover. Cook til the vegetables are soft and the sauce is thickened almost viscous. If all the water is evaporated before veggie is soft, you can add more water. Take off the heat. Cool to room temp. Ladle into a serving bowl, sprinkle parsley, refrigerate.
- Can squeeze lemon at service.
- 1 çbk = 1 çorba kaşığı = 1 table spoon = 15 ml
- 1 tsp = 1 tatlı kaşığı = 1 tea spoon = 5 ml
- 1 cup ~ 1 su bardağı = 1 cup = 240 ml
- measurements
- ps: Can substitute 4 cups cooked dried beans for cranberry beans.
EN 
TR