Zeytinyağlı Barbunya — Olive-Oil-Braised Borlotti Beans

This classic zeytinyağlı dish braises borlotti beans with tomato and vegetables, then rests until cool so the olive oil and gentle sweetness come together.

Serves 6 | Prep 20 minutes | Cook 50 minutes

INGREDIENTS

• 500 g cooked borlotti beans, or 250 g dried beans soaked overnight

• 120 ml extra-virgin olive oil

• 1 onion, diced

• 1 carrot, diced

• 1 small potato, diced

• 2 garlic cloves, sliced

• 2 tomatoes, grated, or 200 g canned tomato

• 1 tsp sugar

• Salt

• 300–500 ml hot water

• Parsley and lemon

METHOD

1. If using dried beans, simmer until nearly tender and drain.

2. Soften onion, carrot and garlic in half the olive oil without browning.

3. Add potato, tomato, sugar, salt and beans. Add enough hot water to come just below the beans.

4. Cover and simmer gently 30–40 minutes until everything is tender and the sauce has thickened.

5. Pour over remaining olive oil and cool in the pan.

6. Refrigerate, then bring toward room temperature before serving with parsley and lemon.

CULTURAL NOTE

Like other zeytinyağlı dishes, barbunya is typically served cool or at room temperature, never refrigerator-cold.