Barbunya Pilaki with a Twist

Ingredients

• 2 cups (400g) barbunya beans, soaked overnight 2 cups (400g) barbunya beans, soaked overnight
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 1 zucchini, diced 1 zucchini, diced
• 2 tomatoes, diced 2 tomatoes, diced
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon cumin 1 teaspoon cumin
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• Zest of 1 lemon Zest of 1 lemon
• 2 tablespoons olive oil 2 tablespoons olive oil
• Salt and pepper to taste Salt and pepper to taste
• Fresh dill, for garnish Fresh dill, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 7g, 1g
• Carbohydrates (total, sugars): 40g, 8g
• Protein: 10g
• Fiber: 12g
• Salt: 1g

Preparation

1. 1.
   Drain and rinse the soaked barbunya beans.
2. 2.
   In a large pot, heat olive oil over medium heat. Add the onions and garlic, and sauté until translucent.
3. 3.
   Add the bell peppers and zucchini to the pot, and cook for 5 minutes until slightly softened.
4. 4.
   Stir in the diced tomatoes, tomato paste, paprika, cumin, dried oregano, lemon zest, salt, and pepper. Cook for another 2 minutes.
5. 5.
   Add the drained barbunya beans to the pot and pour enough water to cover the beans.
6. 6.
   Bring the mixture to a boil, then reduce the heat to low and simmer for about 45 minutes to 1 hour, or until the beans are tender.
7. 7.
   Once cooked, remove from heat and let it cool to room temperature.
8. 8.
   Garnish with fresh dill before serving.

Treat your ingredients with care...

• Barbunya beans — Make sure to soak the beans overnight to ensure they cook evenly and become tender. If you're short on time, you can use canned barbunya beans, but adjust the cooking time accordingly.

Tips & Tricks

• For a spicier kick, add a pinch of red pepper flakes to the dish.
• Serve Barbunya Pilaki with a side of crusty bread to soak up the delicious sauce.
• This dish tastes even better the next day, so consider making it in advance and letting the flavors meld together overnight in the refrigerator.
• Feel free to customize the vegetables based on your preference and seasonal availability.
• If you prefer a smoother consistency, you can blend a portion of the cooked beans and vegetables before serving.

Serving advice

Serve Barbunya Pilaki at room temperature or chilled, allowing the flavors to fully develop. It pairs well with a dollop of creamy yogurt on top and a sprinkle of fresh dill for added freshness.

Presentation advice

Garnish the dish with a drizzle of olive oil and a few extra diced tomatoes for a pop of color. Serve it in a shallow bowl to showcase the vibrant colors of the beans and vegetables.