Barbunya Pilaki (Turkish Pinto Bean Stew) with Olive Oil and Lemon

If using dried beans, soak them in water overnight. Drain and rinse thoroughly.

Heat olive oil in a large pot or Dutch oven over medium heat. Add the onion and carrots and cook until softened, about 5-7 minutes.

Add the garlic and cook for another minute until fragrant.

Stir in the tomato paste and cook for 1 minute, stirring constantly.

Add the diced tomatoes, soaked/canned pinto beans, sugar (if using), salt, pepper, and vegetable broth (or water).

Bring the mixture to a boil, then reduce heat to low, cover, and simmer for at least 20-30 minutes, or until the beans are tender and the flavors have melded. Stir occasionally to prevent sticking.

Check the seasoning and adjust salt and pepper as needed. If the stew is too thick, add more broth or water. If it's too thin, simmer uncovered for a few more minutes to reduce the liquid.

Stir in the chopped fresh parsley.

Serve hot, with a squeeze of fresh lemon juice over each serving.