Barbunya Pilaki  

“This is how you feed someone when you don’t have much, but you still want them to feel cared for.”

Barbunya Pilaki 

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. Like a soft-spoken friend who sees everything.

Ingredients

  • 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.

🔙 Back to the Kitchen

“Some sides hold stories. This one holds the whole table together.”