Barbunya pilaki (borlotti bean stew) recipe

Borlotti-type beans cooked in olive oil with carrot, potato and tomato. A pulse dish made all year round, even better the next day.

What goes with it?

Soak the beans
Soak the beans overnight in cold water, drain, boil in plenty of water for 15 minutes and drain again.
Fry the vegetables
Soften the onions in the olive oil, add the garlic and diced carrots and stir for a few minutes.
Cook
Add the tomatoes, beans, hot water and sugar. Cook on a low heat until the beans are tender.
Add the potato
Add the diced potato and salt. Cook until the potato is soft and the liquid has reduced. Cool in the pan and serve with parsley.

If you use fresh borlotti beans, skip the soaking and the time drops to 45 minutes.
It should not be watery. The sauce should come together with the oil and thicken.

Keeps in the fridge for 4 days.