Fasulye Pilaki (Turkish White Bean Salad)

Priprema

Sastojci

Postupak

Korak po korak

1. 1

   Drain the soaked cannellini beans and rinse thoroughly. Place them in a large pot, cover with fresh water, and bring to a boil. Reduce heat and simmer for 20-30 minutes, or until the beans are tender but still hold their shape. Drain and set aside.

   Oko 30 min

   Napomena kuhara: Soaking beans overnight significantly reduces cooking time. If you forget, you can quick-soak by boiling for 1 minute, then letting them sit in hot water for an hour.

2. 2

   In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped yellow onion and diced carrot, cooking until the onion is translucent and the carrot has softened, about 7-10 minutes.

   Oko 10 min

   Napomena kuhara: Stir occasionally to prevent sticking and ensure even cooking.

3. 3

   Add the minced garlic and tomato paste to the pot. Cook for 1-2 minutes, stirring constantly, until the tomato paste darkens slightly and becomes fragrant.

   Oko 2 min

   Napomena kuhara: Cooking tomato paste helps deepen its flavor.

4. 4

   Stir in the canned diced tomatoes, hot water, sugar, salt, and black pepper. Bring the mixture to a gentle boil.

   Oko 3 min

5. 5

   Add the pre-cooked cannellini beans to the sauce. Reduce the heat to low, cover the pot, and simmer for 20-25 minutes, allowing the flavors to meld and the sauce to thicken slightly.

   Oko 25 min

   Napomena kuhara: Check occasionally and add a little more hot water if the sauce becomes too thick.

6. 6

   Remove the pot from the heat and let the fasulye pilaki cool to room temperature. Once cooled, transfer it to an airtight container and refrigerate for at least 2 hours before serving. This allows the flavors to fully develop.

   Oko 2 h

   Napomena kuhara: Fasulye pilaki tastes best when chilled completely.

7. 7

   Before serving, garnish with fresh dill and fresh parsley.