This Balikesir-style skillet combines borlotti beans with celery stalk and tomato for a light olive oil dish.
12 min prep 18 min cook
Keeps the screen on · step-by-step guide · built-in timer
Turn the onion and celery stalk in olive oil for 4 minutes.
Add the tomato and cook for 5 minutes.
Gather the sauce in the pan from the edges toward the center so it does not burn on the bottom.
Add the borlotti beans and turn for 7 minutes more before serving.
Let it stand for 3 minutes after removing from the heat so the hot sauce does not spread watery on the plate.
When serving, divide the thick sauce from the pan over the ingredients.
Taste for salt and spoon the tomato sauce from the pan over the borlotti beans and celery stalk.
💡 Tip: Thinly slicing the celery stalk lets it stay firm but tender in the same time as the borlotti beans.
🍽️ Serving suggestion: Serve warm or cold.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~206
kcal calories
8
g protein
26
g carbs
7
g fat
3.3g
Sugar
6.8g
Fiber
587mg
Sodium
1.1g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Strong satiety, counts as a main meal
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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