Starters & meze
Borloti Beans in a tomato sauce (Barbunya)
Ingredients
- 2 x 410 gr. (14 fl. oz.) tins
- Borloti Beans strained and rinsed
- 1 onion, finely chopped
- 1 carrot, cut into small cubes
- 3 or 4 cloves garlic, 1 crushed the
- others cut into small pieces
- 1 stick celery (optional),
- cut into small pieces
- 1 beefy tomato, skinned & chopped
- ½ tsp. tomato purée
- 2 tbsp. hot chilli sauce (or 1
- chilli pepper, finely chopped)
- ¼ tsp. cayenne pepper
- 1 tsp. paprika
- 100 ml. (3½ fl. oz.) olive oil
- Approx. 200 ml. (7 fl. oz.) water
- ½ lemon, cut into thick slices,
- peel left on
- Salt & Pepper
Method
1
Gently fry the onions in 2-3 tbsp. of the olive oil. After a couple of minutes add the carrots and fry gently for a further few minutes until carrots begin to lose their firmness.
2
Stir in the rest of the ingredients, apart from the beans and lemon, adding the remainder of the olive oil. Add the water. Simmer for about 10 minutes.
3
Now add the beans and lemon slices. The water can be adjusted at this stage and should just cover the beans. Leave to simmer for a further 10 minutes. Alternatively, you can place in a casserole dish and slowly bake in the oven at about 160ºC for about ½ hr / ¾ hr.
4
Remove lemon slices, leave to cool.
5
Serve with a squeeze of lemon and crusty bread!