A Turkish olive oil bean dish of borlotti, carrot, potato, and tomato, cooked gently and served cold.
15 min prep 59 min cook
Keeps the screen on · step-by-step guide · built-in timer
Boil the borlotti beans for 10 minutes, then drain.
Cook the onion in olive oil for 4 minutes.
Add the carrot, potato, and tomatoes, then cook for 5 minutes.
Add the borlotti beans, water, sugar, and salt.
Cook over low heat for 35-40 minutes until the beans are tender.
💡 Tip: Boil the borlotti beans separately for 10 minutes and drain them; the finished dish keeps a lighter color.
🍽️ Serving suggestion: Serve cold with lemon and parsley.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~260
kcal calories
10
g protein
35
g carbs
9
g fat
4.2g
Sugar
2.2g
Fiber
947.8mg
Sodium
1.3g
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
No adaptations yet. Be the first to add one!
To leave a review, sign in.
Give this recipe its first star
No reviews yet, did you try it? How did it turn out, what did you change? Help the next cook.
Try a similar recipe in the same category at a different complexity.
Selected from the same category and tags
Found an error in this recipe?