Turkish Everyday Beans
These are very hot little firecrackers from the orient. They can be used to add spice to almost any oriental dish. They dry very easily and can be stored and used this way for a long time.
Serves 3-4
Ingredients:
Dry Cannellini or Navy Beans – 1cup (or use 1 14oz. can of beans)
Onion – 1 medium, finely chopped
Celery – 2 sticks, finely diced
Carrot – 1 large, peeled and finely diced
Green Chiles – 2, chopped (optional)
Potato – 1 medium, peeled and finely diced
Garlic – 2cloves, minced
Lemon zest – 1tbsp
Lemon juice – 2tbsp (from 1 lemon)
Parsley – 3tbsp, chopped
Salt & Pepper – to taste
Method:
Soak the beans overnight. Drain and rinse them. Place them in a saucepan with fresh water and bring to a boil, lower the heat and simmer for 35~40 minutes or until they are cooked. Drain and set aside. Alternately the beans can be cooked in the pressure cooker for 3~5 whistles, then drain and set aside.
Heat 3tbsp olive oil in a pan, add onions, celery, carrots and chiles. Cook for 5 minutes, stirring occasionally. Then add the potatoes and garlic. Cook for a minute.
Next add ¼cup of water and the cooked beans. Lower the heat and let the beans simmer for 20 minutes or until the veggies are cooked and the beans are very tender. Remove the pan from heat.
Whisk 2tbsp olive oil with lemon zest and lemon juice. Stir this into the beans. Garnish with chopped parsley and serve.
From cookshideout.com