Turkish Butter Beans (Print Version)
# Ingredients:
→ Confit beans
01 -
400g cooked butter beans, rinsed and drained
02 -
4 whole garlic cloves, peeled
03 -
2 lemon peels, no pith
04 -
2.5 tsp red pepper flakes (pul biber)
05 -
1 tsp smoky paprika
06 -
150ml olive oil (enough to cover beans)
07 -
Salt and freshly ground pepper, as needed
→ Garlic yoghurt
08 -
200g plant-based Greek yoghurt
09 -
One small garlic clove, finely grated
10 -
A splash of fresh lemon juice
11 -
Season with salt to preference
→ Pink pickled onions
12 -
100ml distilled white vinegar
13 -
80ml boiling water
14 -
1/4 red onion, sliced paper-thin
15 -
A pinch of salt for seasoning
16 -
1 tbsp fine caster sugar
# Instructions:
01 -
Heat up your oven to 100°C. Arrange the beans, garlic, lemon peel, and spices in an oven-safe dish and give it a good toss. Pour enough olive oil to just cover the beans. Bake for about 90 minutes, letting everything soften and soak up the flavors.
02 -
Combine the yoghurt, minced garlic, lemon juice, and a bit of salt in a bowl. Stir and pop it aside until needed.
03 -
In a bowl, mix hot water, vinegar, sugar, and salt until dissolved. Add the onion slices and let them soak until they turn bright pink.
04 -
Spread the garlicky yoghurt on a serving dish. Layer the tender beans on top, drizzle with the leftover flavored oil, and decorate with pink onions and fresh herbs. Serve with warm, soft bread for dipping.
# Notes:
01 -
Olive oil and tasty spices bring out rich, comforting flavors in this slow-cooked Turkish bean dish.