Roman Beans (Zeytinyağlı Barbunya)

Roman beans are not to be confused with Pinto beans. They may resemble one another, but they differ in taste. After podding, you can always keep the beans in the freezer if you are not planning to cook them right away. Here, people usually do that to keep it for the winter. Barbunya is common to be served as both a side dish and a main dish. You can serve it with parsley and lemon, to be squeezed all over the beans, and it tastes simply wonderful.


2 pounds of roman beans
1 medium sized onion, diced
½ cup olive oil
1 ½ cups of water
1 carrot, cut in half rounds
1 tsp red pepper flakes
1 tsp sugar
½ tbsp tomato paste
2 cloves of garlic, sliced
2 tsp salt
Instructions (for pressure cooking) 

- Place the olive oil, onion, garlic, sugar and salt in a pressure cooker and cook them in high heat. Once the onions turn light brown, add the tomatoes paste, carrot and red pepper flakes.
- Wash the beans and add them along with water and stir them well.
- Lock the lid of the pressure cooker. When the pressure is released press down on the valve immediately. (otherwise the food on the base will get stuck to the bottom and burn)
- Turn down the heat to low and cook for 20-25 minutes.
- Let it cool in the fridge and serve cold.

No comments:

Post a Comment