Barbunya means borlotti or cranberry beans in Turkish and pilaki is one of the olive oil based cooking techniques in Turkey, referring to cooking in a sauce made with onions, garlic, carrot, tomatoes , sugar, and olive oil. most common olive oil dishes in Turkey. This technique is also common in Greece (plaki) and Bulgaria (plakiya).

Best version of this dish is made when the beans are fresh, but also quite delicious with dried beans. Alternatively, this dish can be made with romano or pinto beans if you are not able find borlotti beans. Like most of the olive oil dishes in Turkey, barbunya pilaki is usually served cold as a side or mezze and is one of the classic and favorite summer mezzes in Turkey.

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Ingredients:
• 400 g borlotti beans, 2 cups (soaked at least overnight if using dry beans and cooked 1 hour)
• 1/4 cup olive oil, 50 ml + 2 tbsp to garnish
• 2 medium onion, 200 g, very finely chopped
• 4 - 6 cloves of garlic, roughly chopped or quartered
• 2 medium carrots, 200 g, diced
• 1 medium potato, 150 g diced into cubes (optional)
• 2 tomatoes, 300 g peeled and grated
• 1 tbsp tomato paste (optional)
• 1 tsp chili flakes (optional)
• 2 tsp salt
• 2 tbsp lemon juice
• 1/2 tsp black pepper
• 1.5 cup water, 350 ml
• 2 tbsp honey or granulated sugar
• 1/4 tsp ground cinnamon (optional)
• Chopped parsley, 1/2 bunch or 1 cup chopped
• Lemon slices to garnish

Instructions:
1. Soak the borlotti beans overnight or at least for 8 hours
2. Add the beans in a pot, cover with water and bring to boil
3. Let it simmer for 45 minutes and skim off the foam on the surface with a spoon
4. Discard the dark water, rinse and drain the beans and set aside
5. Chop the onions very finely and cut the garlic cloves into thick slices
6. Dice the carrots into 1 cm (1/2 inch) pieces and set aside
7. Peel and grate the tomatoes and set aside
8. In a large sauce pan with a lid, heat up 1/4 cup olive oil and add the carrot cubes
9. Stir and sautee the carrots for 5-6 minutes until lightly browned
10. Add the garlic and cook for 1 minute until fragrant
11. Add the chopped onions, cook and stir until the onions are translucent and nicely cooked
12. Add the tomato paste and the chili flakes (optional), stir until the paste is well mixed and cooked
13. Add the grated tomatoes, stir and cook for 5 minutes until fragrant
14. Add the borlotti beans, 2 tsp salt, 2 cups hot water and bring to boil
15. Bring to low heat and add 2 tbsp lemon juice, cover and cook for 30 minutes
16. Add 1/2 tsp black pepper, 1/4 tsp cinnamon and 2 tbsp honey (or sugar), stir and turn off the the heat
17. Let it rest in the pan and cool down for at least 15 minutes and add 2 tbsp olive oil to garnish
18. Chop the parsley and garnish with or stir in the chopped parsley
19. Serve warm in the winter or cold in the summer, garnish with extra parsley and lemon slices

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