A classic olive-oil dish from Turkish meze tables, simmering borlotti beans with onion, carrot, potato, and lemon until tender and barely sweet.
20 min prep 65 min cook 30 min rest
Keeps the screen on · step-by-step guide · built-in timer
Boil the cranberry beans for 20 minutes, then drain off the dark water.
Saute the onion, carrot, and potato in olive oil for 8 minutes.
Add the tomato paste, garlic, salt, and sugar, then cook for 2 minutes.
Add the beans and enough hot water to cover.
Cook over low heat for 35 minutes.
Let the dish cool in its pot so the olive oil flavor settles.
Serve warm or cold with lemon and parsley.
💡 Tip: Boil the cranberry beans separately first and discard the dark water for a cleaner flavor and color.
🍽️ Serving suggestion: Serve cold with parsley and lemon.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~250
kcal calories
8
g protein
30
g carbs
10
g fat
3.1g
Sugar
1.6g
Fiber
405.7mg
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
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?