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Cold Turkish Red Kidney Bean Pilaki (Barbunya Pilaki) serve in a brown bowl
Zack

Cold Turkish Red Kidney Bean Pilaki (Barbunya Pilaki)

5 from 1 vote
Cold Turkish kidney bean pilaki with vegetables and olive oil for a balanced plant-forward everyday dish.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Course: Appetizer, Side Dish
Cuisine: Turkish
Calories: 176
Ingredients Equipment Cooking Instructions Nutrition Notes

Ingredients
  

  • 1½ cups cooked red kidney beans
  • 2 tablespoons olive oil
  • 1 small onion sliced
  • 1 carrot sliced
  • 2 garlic cloves minced
  • 1 tomato chopped
  • 1 tablespoon tomato paste
  • 1 teaspoon sugar
  • 1 cup water
  • Salt to taste
  • Black pepper to taste
  • 2 tablespoons fresh parsley chopped
  • 1 tablespoon lemon juice

Equipment

Frying Pan
Frying Pan
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Large Deep Frying Pan

Cooking Instructions
 

  1. Heat olive oil in a pan over medium heat.
  2. Add sliced onion and cook until soft.
  3. Stir in garlic and cook briefly.
  4. Add sliced carrot and cook for a few minutes.
  5. Stir in chopped tomato and tomato paste.
  6. Add kidney beans and mix gently.
  7. Pour in water and add sugar.
  8. Season with salt and black pepper.
  9. Simmer for 20 minutes until flavors combine.
  10. Remove from heat and let cool completely.
  11. Add lemon juice and mix gently.
  12. Garnish with fresh parsley before serving cold.

Nutrition

Calories: 176kcalCarbohydrates: 22gProtein: 7gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 50mgPotassium: 476mgFiber: 6gSugar: 4gVitamin A: 3034IUVitamin C: 13mgCalcium: 40mgIron: 2mg

Notes

Let dish cool fully before serving.
Use good-quality olive oil for best flavor.
Serve chilled or at room temperature.

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