This maybe a dangerous post as I think wars have been started for less – in the past I was told that this is a Greek dish however every restaurant in Turkey serves it and many Turks would swear on Ataturk’s grave that it is a Turkish dish.
I wish I knew some more of the differences between the Greek and the Turkish Dried beans with tomatoes named YEE-ghahn-dess plah-KEE in Greek or domates kuru fasulye in Turkish.
This is my version of the Dried beans with stewed tomatoes the secret is olive oil and salt so I hope it pleases both Greeks and Turks.
- 1 cup of dry white beans
- 2 sprigs Parsley + extra for garnish
- 2 sprigs Thyme
- 4 cloves of garlic
- 2 onions
- 1 carrot
- 2 bay leaves
- 1 tbsp of baking soda
- 2 cloves
- 2 Tbsp of tomato paste
- 2 tbsp oil + the rest
- Salt and pepper
- Soak the beans overnight.
- Mince the parsley and thyme. Peal and smash the garlic. Cut the onion in quarters and the carrot in to circles.
- Drain the beans and rinse them several times.
- In a saucepan with plenty of water add the bay leaf, parsley, thyme, cloves, onion, carrot and baking soda.
- Add the beans.
- Cover and cook for an 30 - 40 minutes before removing the foam that forms on the top of the stew and adding the Tomato paste.
- Stir through and cook for a further 30 - 40 minutes.
- Serve,sprinkle over parsley and enjoy.
- Beans are great for people trying to reduce their cholesterol. Low in fat, zero cholesterol, high in Protein and fiber they are great for the whole body.
- Soaking beans over night should expand beans to approximately twice their size, during this time they are releasing enzymes and breaking down complex sugars.
- The slow re-hydration helps to create gas free beans and stops you having gas over the next few days.