Recipe: Turkish everyday beans

Another recipe from the book “Veggiestan” by Sally Butcher.  This one is pretty easy to make but I found that it didn’t make much, so I have doubled the amount of beans to use. You can do the same with the other ingredients if you wish. Also, I use canned beans because I am lazy. If you do this,  expect the beans to break down a bit or otherwise add them in a little later to the rest of the ingredients. Also, I used far less lemon juice than what the original recipe asks for, as I felt the juice of 2 lemons would be way too much, but use your own judgement on that, of course.

This dish tastes good hot, cold or room temperature – on its own or with a salad or stir fried tofu.

What you will need:

2 x 400g cans of cannellini beans (or haricot)

1 onion, finely diced (optional)

3 sticks of celery, finely diced

2 carrots, peeled and finely diced

1 large potato, peeled and finely diced

2 garlic cloves, chopped (optional)

2 tbsp olive oil

Juice of half a lemon

A few sprigs of fresh parsley

Method:

On medium high heat, heat the oil and add onions, celery and carrots. Cook for about 5 minutes, stirring often. Add potatoes and garlic and after a minute of stirring constantly, add ½ cup water and stir in beans.

Turn heat down to low and cook for about 15-20 minutes, to that the potato is cooked.

Add lemon juice and parsley. Serve.