Zeytin Yağlı Barbunya

Method4 steps

1. 1

   Step 1: Shell the fresh beans and rinse. Cover with water and boil over medium heat for about 10 minutes. Drain and discard this first cooking water; set the beans aside.

   Parboil fresh shelled beans · 10 minUses 1 kg fresh shell beans in their pods; shell before cooking · Water as needed to cover beans for the first parboil

2. 2

   Step 2: Heat the olive oil (50 ml) and sauté the sliced onion (1) until soft. Add the tomato paste (1 tbsp), grated tomatoes (2), diced carrot (1) and potato (1), and garlic (3 clove); sauté together.

   Uses 50 ml olive oil (extra virgin) · 1 onions (sliced) · 1 tbsp tomato paste · 2 Tomatoes (grated) · 1 carrot (diced) · 1 potato (diced) · 3 clove garlic

3. 3

   Step 3: Return the drained beans to the vegetable base. Add the salt (1 teaspoon), the single 1 tablespoon sugar and 1.2 litres fresh braising water. Stir briefly, bring to a simmer, cover and cook over low-medium heat until the beans and vegetables are fully tender. The source gives no fixed duration for this final phase.

   Uses Sautéed onion and vegetable base · Parboiled drained fresh shell beans · 1 teaspoon salt · 1 tbsp granulated white sugar · 1.2 litres fresh water for the final bean braise

4. 4

   Step 4: Cool promptly and refrigerate until cold. Serve chilled, optionally garnished with parsley.

   Uses Tender olive-oil braised fresh beans and vegetables · Parsley, optional garnish