Barbunya Pilaki

🛒 Ingredients

• Cranberry Beans (cooked) 100 g · 115 kcal
• Onion 38 g · 15 kcal
• Carrot 38 g · 15 kcal
• Garlic 3 g · 4 kcal
• Canned Crushed Tomatoes 50 g · 9 kcal
• Olive Oil 14 g · 124 kcal
• Fresh Parsley 3 g · 1 kcal

👨‍🍳 Instructions

1. If using dried barbunya beans, soak them overnight. Drain and rinse the beans, then boil them in fresh water until tender, about 30-40 minutes; drain.
2. Finely chop the onion, mince the garlic, and dice the carrots and tomatoes. Roughly chop the fresh parsley.
3. In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until softened, about 5-7 minutes.
4. Add the diced carrots and minced garlic to the pot, cooking for another 3-5 minutes until the carrots begin to soften.
5. Stir in the diced tomatoes (or crushed canned tomatoes), cooked barbunya beans, salt, and black pepper. Add enough water to just barely cover the beans.
6. Bring to a boil, then reduce heat to low, cover, and simmer for 30-35 minutes, or until the beans are very tender and the sauce has thickened slightly.
7. Remove from heat and stir in the chopped fresh parsley. Taste and adjust seasoning if needed.
8. Barbunya Pilaki is traditionally served chilled or at room temperature. Allow it to cool completely before serving.