Binnur's Turkish Cookbook - Delicious, healthy and easy-to-make Ottoman & Turkish recipes

Saturday, August 04, 2007

Romano Beans in Olive Oil

(Zeytinyagli Barbunya)

Romano Beans in Olive Oil
1 can of Romano (Pinto) beans - 540 ml drained, rinsed
1 small carrot, peeled, sliced or diced
1 tomato, diced in bite sizes
1 cubanelle pepper, chopped
2-3 green onion, sliced
2-3 garlic cloves, sliced
2 tbsp crushed tomato, canned
1 tsp salt
1 tbsp sugar
75 ml extra virgin olive oil (half for cooking, half for after cooking)
3/4 + 1/2 cup hot water

1-2 tbsp chopped fresh parsley

Place half of the olive oil, carrot, cubanalle pepper, green onion, garlic, tomato, crushed tomato, salt and sugar with 3/4 cup hot water in a medium sized pot. Cook for about 10 minutes over medium heat. Add the beans and 1/2 cup hot water, and cook for about 5 minutes. If necessary add a little bit more hot water. Romano beans absorb more water while chilling.

Place on a serving dish. Pour half of the olive oil on top and sprinkle fresh parsley all over. Serve with lemon wedges at room temperature.

You can also serve Romano Beans with Pilaf with Tomato as a light lunch, especially during the summer time with sliced tomato and cucumber on the side:)

You can find fresh Romano Beans in August in Toronto. If you use fresh ones, here is the recipe:

~ 400 gr Fresh Romano beans

To shell fresh Romano beans: Push the side of the bean with your finger and open the pod. Run a finger along the inside of the pod to pop out the beans.

Boil the Romano (pinto) beans in 3-4 cups of water until softened (about 10-15 minutes). Then wash and drain.

Put them in a medium-sized pot with the rest of the ingredients. Cook for about 20-25 minutes until the beans are tender over medium heat. You should cook fresh Romano beans with at least 2 cups of water. If necessary add a little more hot water. Romano beans absorb the water while chilling.

Makes 4 servings.

* You can store some fresh Romano Beans in the freezer to cook later if you like: Bring to boil some water in a pot. Throw in the shelled beans and boil for 10-15 minutes, then drain. Divide them up and place them in Ziploc bags. Keep in the freezer. You don't need to defrost when you want to cook them.

Meal Ideas:
- Split Eggplants with Ground Beef Filling, Turkish Rice Pilaf, Cacık and Watermelon.



At 10:43 PM, Anonymous Anonymous said...

hi, i was wondering where i could get fresh beans - like in mexican stores or farmer's market (i live in california)? while in istanbul, i would always cook fresh beans with meat - was good. but i cant find fresh beans here.

At 5:32 PM, Blogger Binnur said...

I buy the fresh ones from supermarket in Toronto. If you can't find them over there, use the canned beans. The cooking direction is already on the website. I sometimes use canned Romano Beans, too:)

At 2:20 PM, Anonymous Anonymous said...

Hello Binnur,
My family and I have been enjoying your recipes very much. I've made this recipe recently, it was delicious. Thank you.
I have a question: I see a reference in some other recipes to "water glass full", since there are many different sizes of water glasses, would you know what that would be in terms of "cups"?
Again thanks. I am always on the lookout for your new recipes.


At 10:46 PM, Blogger Binnur said...

Hi Tarlan,
I am glad you and your family like my recipes:)
It could be a cup or not. Because I recently noticed the direction of one of the instant soup (Product of Turkey) says 1 Lt (5 glasses) water.
So it makes 1 glass = 200 ml. = 1 Lt = 5 glasses
But as you know with the cup measurement;
1 cup = 250 ml = 1 Lt. = 4 cups...that's why I don't know:)
Take care,

At 8:09 AM, Anonymous Christine said...

Hi Binnur,

İ just wanted to say well done and thanks very much for your dedication and all the hard work you put into this website... it has helped and inspired so many people. İ have just eaten some of my mother ın laws barbunya and its my favourite so im going to make it too, thanks to you!!

I have tried several of your recipes and they have all been successful and tasty (we also had some guests over for dınner last nıight and we made tarhana corbası (which everyone loved) and pide)... basically its a big thankyou from me, and from my husband!!

Xx X


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