Prep 5 mins
Cook 25 mins
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.
- 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
- 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.
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.
White beans are my Turkish partners's favorite dish. He's always raving about his mom's white beans. Now, however, he's raving about mine! Thank you so much! (I also added the tbs of tomato paste and used beef stock instead of chicken.)
Simple, very subtly flavoured, great even though I didn't have any parsley. Thanks!