WHITE BEAN IN OLIVE OIL (PİLAKİ)

March 22, 2009
whitebeanpilaki202SERVINGS : 6

INGREDIENTS
1 and 1/2 coffee spoons salt
1 and 1/2 coffee spoons sugar
1 carrot
1 celery
1 potato
1 tomato
1 clove of garlic
1 coffee cup water
1 finely chopped onion
2 and 1/2 cups olive oil
250 grams dry beans

PROCESSING METHOD
* Soak the beans in water overnight.
* Place them in a saucepan of water, heat on low flame for 45 minutes and then drain.
* Peel and dice the vegetables, and cut the garlic into thin slices.
* Heat the oil in a saucepan, add the onion and garlic and brown for 2 minutes.
* Then add the carrot and brown for 2 minutes.
* Then add the celery and potato and brown them for 2 minutes as well.
* Finally add the beans, the grated tomato, water, salt and sugar and cook on a very low heat for 1 hour.
* Serve when cool.

 


BARBUNYA PILAKI IN OLIVE OIL

February 4, 2009

barbunyapilaki201

SERVINGS : 4 Persons

INGREDIENTS
2 Cup Cranberry Or Pinto Beans
6 Cup Water
2 Medium Size Onion
6 Clove Garlic
2 Large Size Carrot
1 Large SizePotato
1 Tablespoon Tomato Paste
3-4 Sprigs Parsley
2 Teaspoon Salt
8 Tablespoon Olive Oil
1 Teaspoon Sugar
1 Medium Size Lemon

PROCESSING METHOD
– Soak beans overnight with 2 cups of water.
– Cook with 2 cups of water in a pressure cooker for 25 minutes; drain. Set aside.
– Saute chopped onion in oil for 2-3 minutes in a large saucepan stirring occasionally. Add tomato paste; mix well. Season with salt and sugar. Stir in beans,
pared and cubed carrots and potato, garlic cut in 2-3 pieces crosswise; mix thoroughly.
– Add 1 cup of hot water. Cover and simmer for 20 minutes or until vegetables are tender. Remove from heat; cool.
– Place in a serving plate. Garnish with parsley.
– Serve cold with lemon wedges.


DRIED BEANS IN OLIVE OIL

February 9, 2007

SERVING : 4

INGREDIENTS
2 glasses dried beans
1 1/4 glasses olive oil
1 potato
1 medium celeriac
1 large carrot
1 large onion
5 cloves garlic
1/2 tablespoon sugar
16 glasses of water
1/2 bunch parsley

PROCESSING METHOD
* Soak the beans overnight in cold water.
* Drain and put into pan containing 12 glasses of boiling water. Lower the heat a little and coook for 30 minutes until the color of the beans changes.
* Remove from the heat and drain. Put olive oil and chopped onions into a pan and saute.
* Scrape the carrot and slice in circles 1/2 inch thick. Add the carrot, the potato cut into small pieces, celeriac, garlic, sugar, 1/2 tablespoon of salt and the beans. Pour 4 glasses of water over, close the lid of the pan and cook over heat little less than moderate until tender.
* Remove from heat, place on a plate after they have cooled down.
* Sprinkle chopped parsley over and serve.


BROAD BEAN WITH SAUCE

September 22, 2006

SERVINGS : 6

INGREDIENTS
1 kg broadbean
1 glass olive oil
3 onions, chopped
4 pieces sugar
1/2 lemon juice
1 teaspoon salt

SAUCE
125 ml thickened cream
250 ml Hollandaise Sauce
2 eggs, hard-boiled, shelled and cut in half

PROCESSING METHOD
– Soak the beans overnight.
– Brown the onion in olive oil in a saucepan. Add 5 glasses of water and let boil.
– When the liquid comes to a boil, add the cleaned beans, the juice of half a lemon, sugar and a little salt.
– Cook until the beans are tender.
– Whip cream until stiff.
– In top of double boiler over simmering water fold cream into Sauce gently fold until well blended.
– Transfer to serving dish.
– Serve chilled with hot or cold meat.


BROAD BEAN PUREE-2

September 22, 2006

SERVINGS : 6

INGREDIENTS
1 kg dry broad beans
1 glass olive oil
3 onions, chopped
4 pieces sugar
1/2 lemon juice
1 teaspoon salt

PROCESSING METHOD
– Soak the beans overnight.
– Brown the onion in olive oil in a saucepan. Add 5 glasses of water and let boil.
– When the liquid comes to a boil, add the cleaned beans, the juice of half a lemon, sugar and a little salt.
– Cook until the beans begin to disintegrate.
– Put through a vegetable mill, transfer to a serving plate.
– Sprinkle with lemon juice and a fine stream of oil.


BROAD BEAN PUREE-1

September 22, 2006

SERVINGS : 6

INGREDIENTS
2 glasses dry broadbeans
1 large size onion
1/4 glass olive oil
2 teaspoons salt
4 teaspoons sugar
1/2 bunch dill
1/2 bunch parsley
1 lemon, sliced

PROCESSING METHOD
– Soak the dry broadbeans in water overnight.
– Drain and put them in a saucepan. Add the onion, peeled and cut into four pieces, olive oil, salt, sugar and enough water to cover them. Cover and cook on
medium heat until the beans are well tender (20 minutes in pressure cooker).
– Mash them while still hot and make a smooth and not very thick puree.
– Pour it into a flat bowl. Let cool and get hard.
– Turn it upside down onto a serving dish.
– Decorate with dill or parsley leaves.
– Serve with slices of lemon.


CHICKPEAS PASTE

September 22, 2006

SERVINGS : 4

INGREDIENTS
1 and 1/2 glasses chickpeas
1/2 glass tahini (ground sesame seed paste)
1/2 glass olive oil
1 and 1/2 teaspoons salt
1 and 1/2 teaspoons ground red pepper
4 cloves garlic, crushed
3 lemons juice

PROCESSING METHOD
– Soak the chickpeas in water overnight.
– Change the water and cook until they are well tender. Remove the skins and mash well.
– Add (tahini, crushed garlic, salt and pepper. Mix well.
– Slowly add olive oil and lemon juice to make a smooth paste.
– Arrange on a serving dish. Serve with toasted bread.