Barbunya Pilaki with a Twist

Ingredients

This modern twist on Barbunya Pilaki stays true to the essence of the original Turkish dish while incorporating a few creative changes. The addition of a hint of cinnamon adds a subtle warmth and depth to the flavor profile, elevating the dish to new heights. Additionally, the recipe suggests serving the stew with fluffy rice or crusty bread, providing a more substantial and satisfying meal. We alse have the original recipe for Barbunya pilaki, so you can check it out.

• 2 cups (400g) dried red kidney beans 2 cups (400g) dried red kidney beans
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 garlic cloves, minced 3 garlic cloves, minced
• 2 tomatoes, diced 2 tomatoes, diced
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon cinnamon 1/2 teaspoon cinnamon
• 1 bay leaf 1 bay leaf
• 2 cups (470ml) vegetable broth 2 cups (470ml) vegetable broth
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 7g, 1g
• Carbohydrates (total, sugars): 54g, 6g
• Protein: 15g
• Fiber: 15g
• Salt: 1.5g

Preparation

1. 1.
   Soak the dried red kidney beans in water overnight. Drain and rinse.
2. 2.
   In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
3. 3.
   Add the diced tomatoes and tomato paste to the pot, stirring well to combine.
4. 4.
   Stir in the ground cumin, paprika, cinnamon, and bay leaf. Cook for a minute to allow the spices to release their flavors.
5. 5.
   Add the soaked red kidney beans to the pot, along with the vegetable broth. Season with salt and pepper to taste.
6. 6.
   Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for about 1 hour, or until the beans are tender and the flavors have melded together.
7. 7.
   Remove the bay leaf from the stew and adjust the seasoning if needed.
8. 8.
   Serve the Barbunya Pilaki hot, garnished with fresh parsley. Enjoy with fluffy rice or crusty bread.

Treat your ingredients with care...

• Red kidney beans — Make sure to soak the dried beans overnight to ensure they cook evenly and become tender. This step also helps reduce cooking time.

Tips & Tricks

• For a spicier kick, add a pinch of red pepper flakes or a dash of hot sauce to the stew.
• If you prefer a thicker consistency, mash some of the cooked beans with a fork before serving.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The flavors will continue to develop, making it even more delicious the next day.

Serving advice

Serve the Barbunya Pilaki hot, garnished with fresh parsley. Accompany it with fluffy rice or crusty bread to soak up the flavorful sauce.

Presentation advice

To enhance the presentation, drizzle a little olive oil over the stew just before serving. Sprinkle some additional paprika and a few fresh parsley leaves on top for a pop of color.