Recipe by Sackville
A delicious Turkish dish that has turned many a bean-hater into a bean-lover in my house. Serve as part of a Turkish meze or with meat such as a nice steak, in place of potatoes.
Top Review by awalde
I really enjoyed this meal. I prepered it as described, but I replaced the celery stalk with diced celery root (about 150 g) I hat to use. I placed it the the oven (70°C) until all members of my family were at home and ready to start. Good dish to be prepared in advance.<br/>It was really delicious, tasty and suoer easy.
- 1⁄4 cup olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 large tomatoes, chopped (optional)
- 1 medium carrot, peeled and diced
- 1 medium potato, peeled and diced
- 1 stalk celery, thinly sliced
- 1 cup chicken stock
- 2 (15 ounce) cans butter beans, drained (or any other white bean)
- 2 tablespoons lemon juice
- 1 tablespoon fresh parsley
- salt and pepper, to taste
Directions See How It's Made
- Heat the olive oil in a heavy bottomed saucepan.
- Lightly brown the onion and garlic.
- Add the tomato, carrot, potato and celery.
- Stir and saute for 3-4 minutes.
- Add the stock and simmer for 10 minutes.
- Add the beans, salt, pepper and lemon juice.
- Simmer for an additional 10 minutes or until veggies are tender and the stock is nearly gone.
- Remove from the heat.
- Stir in the parsley and serve.