Ingredients with Measurements:
- 1 cup dried kidney beans
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 tablespoons olive oil
- 2 tablespoons tomato paste
- 2 tablespoons red pepper paste (biber salçası)
- 2 cups water
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 bay leaf
- 1 lemon, sliced
- Fresh parsley, chopped for garnish
Special equipment needed:
- Large pot
- Wooden spoon
- Serving dish
Step-by-step instructions:
1. Soak the dried kidney beans in water overnight or for at least 6 hours.
2. Drain the beans and rinse them under running water.
3. In a large pot, sauté the chopped onion and minced garlic in olive oil until they are soft and translucent.
4. Add the tomato paste and red pepper paste (biber salçası) to the pot and stir well.
5. Add the soaked kidney beans, water, salt, sugar, cumin, paprika, and bay leaf to the pot and stir well.
6. Bring the mixture to a boil, then reduce the heat to low and simmer for 1-2 hours or until the beans are tender.
7. Add the sliced lemon to the pot and simmer for another 10 minutes.
8. Remove the bay leaf and discard it.
9. Serve the Biber Salçası ve Barbunya Pilaki hot, garnished with fresh parsley.
- Time:
Preparation time: 10 minutes
- Cooking time: 2-3 hours
Temperature:
- Low heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 250
- Fat: 8g
- Carbohydrates: 37g
- Protein: 11g
- Fiber: 10g
Substitutions for ingredients:
- You can use canned kidney beans instead of dried beans, but reduce the cooking time to 30-40 minutes.
- You can use vegetable broth instead of water for a richer flavor.
Variations:
- You can add chopped carrots, celery, or bell peppers to the pot for extra flavor and nutrition.
- You can use different types of beans, such as black beans or chickpeas, instead of kidney beans.
Tips and tricks:
- Soaking the beans overnight will reduce the cooking time and make them easier to digest.
- Be careful not to burn the tomato paste and red pepper paste when sautéing them in the pot.
- Taste the pilaki before serving and adjust the seasoning if necessary.
Storage instructions:
- Store the leftover Biber Salçası ve Barbunya Pilaki in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the pilaki in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the Biber Salçası ve Barbunya Pilaki in a large serving dish, garnished with fresh parsley and lemon slices.
Garnishes:
- Fresh parsley
- Lemon slices
Pairings:
- Crusty bread
- Rice pilaf
- Bulgur pilaf
Suggested side dishes:
- Cucumber and tomato salad
- Roasted vegetables
- Grilled eggplant
Troubleshooting advice:
- If the beans are still hard after 2 hours of cooking, add more water and continue to simmer until they are tender.
- If the pilaki is too thick, add more water or broth to thin it out.
Food safety advice:
- Make sure to soak the beans overnight and cook them thoroughly to avoid any digestive issues.
- Store the leftover pilaki in the refrigerator and reheat it to at least 165°F (74°C) before serving.
Food history:
- Biber Salçası ve Barbunya Pilaki is a traditional Turkish dish that is often served as a vegetarian main course or as a side dish.
Flavor profiles:
- The pilaki has a rich and savory flavor from the tomato paste and red pepper paste, with a hint of sweetness from the sugar and a smoky flavor from the paprika.
Serving suggestions:
- Serve the Biber Salçası ve Barbunya Pilaki with a dollop of plain yogurt on top for a creamy contrast to the spicy flavors.
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Region: Turkish