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

A flavorful and comforting Turkish stew made with pinto beans, tomatoes, carrots, onions, and plenty of olive oil. The squeeze of lemon at the end brightens up the dish and adds a refreshing touch.

Prep Time

15 minutes

Total Time

45 minutes

Calories

395 kcal

Difficulty

Easy

Equipment

3 items

Cost

£0.81/serving

Season:

☀️ Summer

Meal Type:

Dinner•Snack•Bread

Cuisine:

Main Ingredient:

Dietary:

Mood:

Ingredients

Servings

1cupDried Pinto Beans(Soaked overnight, or use 2 cans (15oz each), drained and rinsed)

£0.40

0.3cupOlive Oil(Extra virgin olive oil preferred)

£0.35

1mediumOnion(Diced)

£0.30

2mediumCarrots(Peeled and diced)

£0.20

2clovesGarlic(Minced)

£0.15

1canDiced Tomatoes((14.5 oz))

£0.65

1tablespoonTomato Paste

£0.10

1teaspoonSugar(Optional, balances acidity)

£0.01

0.5teaspoonSalt(Or to taste)

£0.01

0.3teaspoonBlack Pepper(Or to taste)

£0.02

2cupsVegetable Broth (or Water)(Adjust as needed for desired consistency)

£0.25

2tablespoonsFresh Parsley(Chopped, for garnish)

£0.30

1wholeLemon(Cut into wedges, for serving)

£0.50

Total Cost

£3.24

£0.81 per serving

Instructions

1.
If using dried beans, soak them in water overnight. Drain and rinse thoroughly.
2.
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.
3.
Add the garlic and cook for another minute until fragrant.
4.
Stir in the tomato paste and cook for 1 minute, stirring constantly.
5.
Add the diced tomatoes, soaked/canned pinto beans, sugar (if using), salt, pepper, and vegetable broth (or water).
6.
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.
7.
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.
8.
Stir in the chopped fresh parsley.
9.
Serve hot, with a squeeze of fresh lemon juice over each serving.

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My Notes

Nutrition Information

Nutrition per serving (375g)

395 kcal / 1653 kJ

Carbs

54g

21% of RDA

Fat

15g

21% of RDA

Protein

20g

40% of RDA

Detailed Breakdown

Fibre

16 g

53% of RDA

Sugar

11 g

12% of RDA

Sodium

450 mg

20% of RDA

Saturated Fat

2 g

10% of RDA

Chef's Tips

For a richer flavor, use homemade vegetable broth.

Adjust the amount of olive oil to your liking. Some people prefer more.

This stew can be made ahead of time and reheated. The flavors will actually improve over time.

Feel free to add other vegetables like potatoes, celery, or bell peppers.

Cooking Equipment

Large pot or Dutch oven

Cutting board

Knife

Wine Pairings

No wine pairing suggestions available for this recipe.

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

Ingredients

Instructions