Turkish kidney bean salad (barbunya pilakli) recipe

Serves 6 | 20 mins prep | 120 mins cook

Turkish kidney bean salad (barbunya pilakli), onion recipe, brought to you by Australian Table

Ingredients

Turkish kidney bean salad (barbunya pilakli)

500 gred kidney beans, soaked overnight in water to cover, or 3 x 400 g cans, rinsed, drained
juice of 1 lemon, plus extra to serve
1/2 cup(125ml) olive oil
2 onions, chopped
3 garlic cloves, chopped
1 large potato, cut into small cubes
2 mild green chillies, seeded, diced
2 carrots, cut into small cubes
6 tomatoes, diced
1 cupchopped parsley

Steps

Turkish kidney bean salad (barbunya pilakli)

Drain soaked beans and place in a large saucepan. Cover with water. Bring to boil and cook for 1 1/2 hours, until tender but mushy. Drain beans, reserving 1 1/2 cups cooking liquid. Add juice to reserved liquid and set aside.

Heat oil in a large saucepan on low. Saute onion for 5 minutes, until soft and pale golden. Add garlic, potato, chilli and carrot Cook for another 5 minutes. Stir in freshly cooked reserved liquid and tomato, or canned beans with and tomato. Season to taste and cook for another 20 minutes.

Stir in parsley, reserving a little to garnish. Serve at room temperature, sprinkled with reserved parsley and drizzled with a little extra lemon juice.

Recipe by Australian Table