Borlotti bean stew, Zeytinyagli barbunya

Zeytinyagli barbunya, borlotti bean stew, is a a dish that represents summer. My late mother-in-law was known for how good she cooks this dish. I am trying my best to cook as good as her. Maybe a bit more reduced sauce than this photo and I will be there. This is the recipe that I cooked over the weekend as a part of the vegan lunch for our neighbours. I cooked these from the fresh borlotti beans that I have frozen. It can also be cooked using dried borlotti beans soaked in cold water over night. Ingredients 1/2 cup of olive oil 1 onion diced 2 carrots cubed 2 tomatoes cubed 5 whole garlic cloves 500gr fresh borlotti beans 500ml hot water (more if necessary) 1 teaspoon salt 1 teaspoon caster

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