Barbunya Pilaki

Origin: In the heart of the Aegean summer, when the heat slows even thought itself, the Turks created a language of olive oil.
They called it zeytinyağlı — food cooked in oil, cooled by patience, and meant to be eaten with gratitude.

Among them lives Barbunya Pilaki: borlotti beans stewed with onions, carrots, and tomatoes, bathed in golden oil and served at room temperature. The word pilaki whispers of slow time, of a kitchen that hums instead of shouts.

Ingredients

This traditional Turkish side dish is made with borlotti (cranberry) beans gently stewed in olive oil, onions, garlic, and tomato. It’s served cold or at room temperature, often as part of a meze spread.

Don’t let the simplicity fool you—this is the kind of dish that gets under your skin, stays with you.

1½ cups dried borlotti (cranberry) beans or 2 cans, drained and rinsed

¼ cup olive oil

1 onion, finely chopped

2 carrots, peeled and diced

3 garlic cloves, minced

1 medium tomato, grated or ½ cup crushed canned tomatoes

1 tbsp tomato paste

½ tsp sugar

Salt and pepper, to taste

Juice of ½ lemon

Fresh parsley, chopped (for garnish)

How The Alchemy Happens

If using dried beans, soak overnight. Drain, rinse, and simmer in fresh water until tender but not mushy (about 30–40 min). Set aside.

In a wide pan, heat olive oil. Add onion and carrot. Cook gently until softened but not browned.

Stir in garlic, tomato paste, and grated tomato. Cook a few minutes until it starts to thicken.

Add beans, sugar, salt, pepper, and enough water to just cover. Simmer on low for 20–25 minutes, uncovered, until the liquid has mostly reduced and beans are tender.

Stir in lemon juice and adjust seasoning.

Let cool to room temperature, then refrigerate. Serve cold, garnished with parsley and a drizzle of olive oil.