CRANBERRY BEANS IN OLIVE OIL (Turkish, Vegan)


 



Ingredients  ( 4 servings )


3 cups peeled cranberry beans     1 medium onion      1 large ripe tomato


4 tbsp olive oil     1 cup hot water


1 ½  tbsp sugar     Salt


Plenty of chopped Italian parsley

 


Instructions


1.  Wash and drain the cranberry beans.  


2.  Chop the onion and tomato finely. You can run the tomato in a food processor. Do not drain.


3.  Heat the oil in a pot or pan. Sauté the onions for about 5 minutes over medium heat until they are transparent.


4.  Add the tomato, mix well and cook until the liquid drains stirring occasionally.


5.  Add the cranberry beans, 1 cup hot water, salt and sugar.


6.  Cover and cook on medium-low heat for about 20-25 minutes. Cooking time varies so check the liquid levels and add more hot water if necessary.  There should be some liquid left in the pot (not too much) when done.


7.  Cool the cranberry beans and put them on a serving plate. Chop the parsley. Sprinkle the beans.


8.  Serve at room temperature. 

 

NOTES: This dish will taste better if kept in the fridge for 8-24 hours. Take it out about an hour before serving to bring it to room temperature.

 

 

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