Pinto beans 'Barbunya' are attractive looking beans, beige colored with lovely speckles ranging from dusky pink to purple. Preparing and cooking this dish is a pleasure. On cooking they change to a pinkish brown colour. "Pinto" means "painted" in Spanish, in recognition of this lovely coloring on the beans.
Towards the end of the summer season they can be freezed to be used in winter time even though the fresh ones are best. Depending on the season, you can also use dried or even canned pinto beans. If you choose to use dried beans, they should be soaked the night before cooked.
Among the olive oil dishes pinto beans are the most preferred and the loved ones in local Turkish kitchens.They are eaten cold. Pinto beans in olive oil also makes a great side dish or buffet platter for dinner parties, for lunch and brunches. Great for vegetarians and vegans. They are delicious and filling too.
- 2,5 pounds pinto beans (barbunya fasülyesi 'bar-BOON-yah'
- 1/2 cup olive oil
- 2 large size onions (diced)
- 3-4 cloves of garlic (chopped)
- 4 big tomatoes (chopped)
- 2 red peppers diced
- 2 carrots julienne cut(match sticks)
- 3 sugar cubes
- 2 tablespoon tomato paste
- 2,5 cups hot water
- 1 teaspoon salt
- 1/2 teaspoon cinnamon
- a handful of parsley (to garnish)
- black pepper (to taste)
Shell the beans, wash in cold water and drain. In a large pot put the olive oil and heat, dump the diced onions and chopped garlic and saute until they are soft, translucent and reduced. Add carrots, peppers and sugar cubes, stir and cook for about 5-6 minutes. Add the beans and stir a couple times. Add the chopped tomatoes, stir and mix.
Put the tomato paste in a tall glass and add hot water, stir until combined and pour over the beans with cinnamon, salt, and black pepper. Cover the lid and bring the mixture to a boil, then cover and reduce the heat to low, checking for water from time to time. If needed add hot water.
Cook until much of the water is reduced and the beans and carrots are tender. Turn off the heat when the beans are soft but firm and let the pan cool down. Transfer to a serving plate after it cools and garnish with parsley leaves.
Cover and keep in the refrigerator until served.