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Borlotti Beans in Olive Oil
Zeytinyağlı Barbunya
Borlotti beans with tomato, carrot, potato and garlic in a mellow olive-oil sauce.
- Prep
- 20 min
- Cook
- 40 min
- Rest
- 0
- Total
- 1 hr
- Servings
- 6
Ingredients
- 2 ¾ cups (500 g) Beans (borlotti, fully cooked), drained; rinse if canned
- ½ cup Olive oil (extra-virgin)
- 1 Onion, diced
- 1 Carrot, peeled and diced
- 1 Potato (small), peeled and diced
- 2 Garlic cloves, sliced
- 2 Tomatoes (ripe), grated
- 1 tsp Sugar (granulated)
- Table salt, to taste
- 1 ½ to 2 ½ cups Water (hot), as needed for the braise
- Parsley (fresh), washed and chopped, to finish, as needed
- Lemon wedges, to serve, as needed
Method
Warm half the measured olive oil. Soften onion and carrot over medium-low heat for 7–8 minutes; stir in garlic for the final minute.
Add potato, tomato, sugar and salt. Add enough of the measured hot water to nearly cover the vegetables. Cover and simmer for 15–20 minutes until the potato and carrot are almost tender.
Fold in the cooked beans and a little remaining hot water if needed. Simmer gently for 10–15 minutes.
Vegetables are tender and the sauce lightly coats the beans; stop before the beans fall apart.
Stir in the remaining olive oil gently. Serve warm, or cool promptly in shallow containers and refrigerate for chilled serving. Finish with parsley and lemon. Do not leave the dish cooling in a deep pot for hours.
Cooking guidance
This version starts with cooked borlotti beans, including drained canned beans. Cook the vegetables first so the beans can finish gently without breaking apart.
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