Turkish Barbunya (Kidney beans)
This has become one of my go-to meals for the week. I love it because, first and foremost, it’s really tasty! Also, it’s a complete meal with ample protein, fibre, vitamins and minerals. To top it off, it’s ridiculous easy and quick, especially in the Instant pot! This one’s for you mom… every time I eat it I think of home! x
You will need…
- 1 kg of fresh kidney beans, shelled
- 1 bay leaf (optional)
- 1 celery stalk (optional)
- around 6 ripe medium/large tomatoes, peeled and grated or diced into small cubes
- 2 medium potatoes, diced
- 4 carrots, diced
- 2 cloves garlic, diced
- 2 medium onions, diced
- 2 tsp tomato paste
- some olive oil
- 4-5 dried apricots for sweetening, chopped
- salt/ pepper to taste
- some water for cooking
First, boil your kidney beans for ~ 15 min. with a bit of salt, bay leaf and celery stalk (if you have them.) They should be tender and almost cooked but not quite. They should still be firm on the outside.
Next, in your pressure cooker if you’re using one, sauté some olive oil with the diced onions. After a few minutes add the garlic. Once the mixture is turning translucent, add the carrots and sauté together until they start to soften. Then add the potatoes, kidney beans, apricots and tomatoes. Mix your tomato paste with a bit of water and add that too. Season with salt & pepper. Now everything should be cooking in the pot.
Have a look at how much water/ juice is inside the pot (it will vary with the type of tomatoes you have used, season, etc.) You want the water/ juice level to be just under the beans, definitely not above. I usually need to add around 1/4 cup of water, maximum.
Give it one final good stir and then pressure-cook it! This takes 15 minutes in the Instant pot pressure cooker. If you’re using a regular pot, I would guess it would need about 45 min-1 hour. Once cooked through, you can serve it chilled, room temperature (my fave) or hot.
I love to serve this with rice, and a big salad to start. Big bonus – kids love it! too
Enjoy the Turkish plant-based love! 🙂