Beans in olive oil or Turkish barbunya
117 25 минут 2 порции
The dish, without which it is impossible to imagine Turkish cuisine - barbunya. It is cooked in every house in the usual and public holidays. When I was first invited to the table was served only just cooked barbury and rice, and glasses filled with buttermilk... it was a traditional dinner-Turkey, which began my acquaintance with the Turkish cuisine... I Suggest to you to make the same delicious and hearty Turkish dinner... And the dish turned out really delicious, pay attention to all the important points in the recipe: cooking time, number of ingredients, etc.
Ingredients for Beans in olive oil or Turkish barbunya
- Beans - 200 g
- Carrots - 1 piece
- Bow white - 1 piece
- Potatoes - 1 piece
- Pepper - 1 piece
- Tomato - 1 piece
- Tomato paste - 1 tbsp
- Olive oil
- Garlic - 2 the tooth.
- Water - 1 Cup.
Step by step instruction of cooking Beans in olive oil or Turkish barbunya
Beans boil for 30-40 minutes. Poveriv 15 minutes, change the water and continue to cook until soft. This can be done in the evening.
For the preparation of berbunyi we need a pan for the braising vegetables seethe. The pan does not heat up strongly and from the outset include the minimum fire as cook in olive oil, and it is important that it is used not burned. In Turkey for this dish, you mix 2 kinds of olive oil: extra virgin and Riviera, half tea Cup (who was drinking tea in Turkey, representing the Turkish tea glass).
Onions finely chop, garlic cut into thin slices. Fry for 1-2 minutes.
All the vegetables cut into cubes. Sent to the onions pepper and carrots.
After dobavlen potatoes. Stir and lightly sauté. The main barbunia that used prepared potatoes.
Vegetables for a long time not bothering to "kill" as we like to say. So after 2 minutes add kidney beans.
Add the tomato paste. It is important to add more than 1 tablespoon, so as not to spoil the taste of the finished dish. Mixed.
Followed by crushed tomatoes, water or vegetable broth. And in the end a pinch of sugar and salt.
Cover with a lid and simmer 15-20 minutes on low heat, do not open and not interfere with the vegetables.
After a time unable to see how there doing our vegetables. The dish is ready, the vegetables all retained their shape. You can serve sprinkled with chopped parsley.
Salt dish I do not advise more everyone his portion it needs more salt. But the lemon juice will be very useful. The dish can be served cold as a snack. Then it is possible to prepare in advance and leave to cool for 3-4 hours.
To this dish the Turks will certainly serve rice. How to cook Turkish rice, can be found in my recipes; not acquainted with him, and I appreciate...
http://www.povarenok .ru/recipes/show/79 512/