Dried beans with tomatoes… Greek or Turkish
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.
Dried beans with tomatoes; simple name, simply delicious recipe.
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.
Dried beans with tomatoes - Greek or Turkish
Ingredients
- 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
Instructions
- 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.
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http://somedayspoon.com/2011/08/dried-beans-with-tomatoes-greek-or-turkish/Cooking Tips
- 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.
I actually made this yesterday with gigantic butter beans, it was very yummy. My secret ingredient is a tablespoon of red wine vinegar towards the end of the cooking time – you should try it sometime, it gives the beans an even more complex flavour.
Yeah I had not thought of the adding red wine with beans, but it does remind me of a great Red wine Chicken recipe that I should post up.
Perpetration or Preparation?
Ha luckily our cooking and photography is better then my spelling. But in a way these beans are so good they should be illegal :)
Could you tell please: is this recipe for 2 portions or more? Thanx
Hi Veranika. Thanks for the question. After soaking the cup of beans they swell up to around 2 and a half cups. So the recipe is for 2 main meals or more like 3 or 4 side dishes. We are currently going through all our older recipes adding serving sizes and cooking/prep times to tie in with the new look website about to be released. So you next time you check back you won’t need to ask.
I added a Chopped fresh red chilli to mine, it gave it a little “kick” Delicious !!!
Some chilli would be a great extra, So nice to here that you liked it.