Turkish White Beans and Green Onions in Olive Oil - Zeytinyagli kuru Fasulya - 50g Carbs, 18g Fiber
Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Vegan
Amount Measure Ingredient -- Preparation Method
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1 cup extra-virgin olive oil
1 large onion -- chopped
2 1/2 cups water
1 1/2 cups dried small white beans -- (about 3/4 pound) like navy beans, rinsed and picked over
1 medium potato -- peeled and diced
2 carrots -- diced
2 stalks celery -- chopped
3 large garlic cloves -- finely chopped
3 large green onions -- or 6 scallions, chopped
1 teaspoon sugar
salt & freshly ground pepper -- to taste
juice from 1 lemon
1/4 cup finely chopped fresh flat-leaf parsley
leaves
In a skillet or casserole, heat 1/2 cup of the olive oil over medium heat,
then cook the onion until light brown, about 10 minutes,stirring
occasionally. Pour in the water, bring to a boil, and add the beans,
potato, carrots, celery, garlic, green onions, and sugar. Cover, reduce
the heat to low, and cook until the beans are tender, 1 1/4 to 1 1/2
hours.
Pour the remaining 1/2 cup olive oil, season with salt and pepper, and
cook until the water and olive look emulsified, about 10 minutes. Add the
lemon juice, stir, and turn the heat off. Leave the beans in the casserole
until they come to room temperature.
Transfer to a serving platter, sprinkle with the parsley, and serve with
toasted French bread.
Makes 4 to 6 servings
AuthorNote: The amount of olive oil in this preparation called zeytinyagli
kuru fasulya is one of a class of Turkish foods called "olive oil foods".
The tastes are really very heavenly and I would not
reduce the amount. This is a dish that is always eaten at room temperature
and is served at nearly every restaurant in Turkey, but differently every
time. One of the best I've had was at the Ahtapot Restaurant on the little
ancient harbor of Antalya, where they made it with a liquidy tomato sauce
drizzled with olive oil. Green onions, scallions, and spring onions can
all refer to Allium fistulosum, with their differences being one of
cultivar and/or age. They are also known as bunching onions and are grown
for their stalks. They are hardy plants that can survive cold winters and
are best in the springtime, when this recipe would most likely be made.
The green onions used in this recipe have small purple-streaked bulbs that
are a little larger than scallion bulbs. They are slightly sweeter, as
well as a little more pungent.
Cuisine: "Turkish"
Source: "Little Foods of the Mediterranean by Clifford A. Wright, 200"
S(Formatted by Chupa Babi): "Aug 2012"
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Per Serving (excluding unknown items): 643 Calories; 44g Fat (60.3%
calories from fat); 15g Protein; 50g Carbohydrate; 18g Dietary Fiber; 0mg Cholesterol; 42mg Sodium
Exchanges: 3 Grain(Starch); 1 Lean Meat; 1 1/2 Vegetable; 8 1/2 Fat; 0 Other Carbohydrates.
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