Zeytinyağlı Barbunya

Speckled Bean Dish 

• 3 c. fresh Cranberry Beans
• Olive Oil
• 1 small Onion, finely chopped
• ¼ c. Green Bell Pepper, finely chopped
• 1 c. Carrots, finely diced
• 1 c. Potatoes, finely diced
• 2 T. Tomato Paste
• 1 tsp. Salt
• 1 tsp. Sugar
• 3 cloves Garlic, crushed

1. Place fresh Cranberry Beans (peeled and ready to eat as shown in the photo below) into a small pot and cover with water. Cook on high until boiling, then cook for 15 minutes. (If you don’t have fresh Cranberry Beans, feel free to use dry or canned. If dry instead of 15 minutes, cook until nearly tender, then drain and follow remaining steps of this recipe. If using canned beans skip the initial 15 minutes cooking, simply drain and follow remaining steps of this recipe.)
2. Drain Beans and set aside.
3. Pour a bit of Olive Oil into the now empty pot and place back on stove to heat. Sauté the Onion for a couple minutes then add the Green Pepper and continue simmering.
4. Add the drained Beans and enough fresh water to cover the about ½ inch.
5. Add the Carrots & Potatoes. Bring to a boil, then reduce heat.
6. Add Tomato Paste and continue to simmer.
7. Add Salt, Sugar and Garlic and continue to cook for 20-30 minutes (until beans and veggies are soft but not mushy).
8. This dish can be served hot immediately or left to cool to room temperature or even refrigerated and served as a cold side dish.