Turkish baked beans

Turkish baked beans

By
From
Turkish Flavours
Serves
4
Photographer
Alicia Taylor

Ingredients

Quantity Ingredient
250g dried red kidney beans
125ml extra-virgin olive oil
1 onion, diced
3 garlic cloves
650g tomatoes, chopped
2 tablespoons turkish pepper paste
1 handful thyme sprigs
pinch sugar
sea salt
freshly cracked black pepper
1 small handful flat-leaf parsley
lemon wedges, to serve
turkish bread, to serve

Method

  1. Soak the kidney beans in cold water for at least 8 hours. Drain the beans, place in a saucepan and cover with plenty of water. Bring to the boil and cook for 1 hour, or until the beans are tender, then drain.
  2. Heat the oil in a heavy-based saucepan and fry the onion over medium heat for 10–15 minutes, or until soft but not browned. Add the drained kidney beans, whole garlic cloves and tomato, then cover and bring to the boil. Reduce the heat and stir in the pepper paste, thyme and sugar. Season with sea salt and black pepper and cook, covered, for 1 hour, or until the beans are soft.
  3. Sprinkle the beans with the parsley and serve with the lemon wedges and warm crusty Turkish bread.

Note

  • You can also used canned chopped tomatoes.
Tags:
Turkish Flavours
Sevtap
Yuce
Turkey
Turkish
Middle Eastern
European
Mediterranean
SBS
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