Turkish Borlotti Beans in Olive Oil

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A classic Turkish olive-oil dish featuring creamy borlotti beans gently simmered with onions, peppers, and tomato until silky. Served at room temperature with a squeeze of lemon, it is a beloved meze and light main across Aegean and Anatolian home kitchens.

Nutrition Facts

Per serving (estimated)

• 360 kcalCalories
• 20 gFat
• 3 gSaturated Fat
• 34 gCarbs
• 14 gFiber
• 5 gSugar
• 14 gProtein
• 520 mgSodium
• 820 mgPotassium
• 75 mgCalcium
• 3.6 mgIron
• 28 mgVitamin C
• 210 mcgVitamin A

Ingredients

For the beans

• 1 cup (200 g) dried borlotti beans, picked over and rinsed
• 1 tsp fine sea salt
• 4 cups water for soaking and cooking

For the vegetable base

• 1 medium yellow onion, finely diced
• 1 green bell pepper, cored and sliced into thin strips
• 1 small carrot, peeled and diced (optional)
• 2 cloves garlic, minced
• 1 medium ripe tomato, grated (skin discarded) or 2 tbsp tomato paste

For finishing

• 1/3 cup (80 ml) extra-virgin olive oil
• 1 tsp granulated sugar
• 1 tsp salt, plus more to taste
• 2 tbsp chopped flat-leaf parsley
• 1 lemon, cut into wedges, for serving

Directions

1. Soak the dried borlotti beans in plenty of cold water for 8 hours or overnight; drain and rinse well.
2. Place the soaked beans in a medium saucepan, cover with fresh water by 2 inches, bring to a gentle boil, then reduce heat and simmer 30-40 minutes until just tender but not falling apart. Add 1 tsp salt in the last 5 minutes of cooking. Drain, reserving 1 cup of the cooking liquid.
3. In a wide sauté pan, warm the olive oil over medium-low heat. Add the onion, carrot, and a pinch of salt, and cook gently for 6-8 minutes until softened and translucent but not browned.
4. Stir in the green pepper and garlic and cook 3 more minutes until the pepper begins to soften. Add the grated tomato (or tomato paste) and cook 2 minutes, stirring, until the mixture thickens into a glossy sauce.
5. Add the drained beans and 3/4 cup of the reserved cooking liquid. Stir in the sugar and 1 tsp salt. Bring to a bare simmer and cook uncovered for 12-15 minutes, until the beans absorb the flavor and the liquid reduces to a light, oily glaze. Add more cooking liquid if it dries out too quickly.
6. Remove from heat, taste and adjust salt. Let cool to room temperature; the dish should be moist and just coated with olive oil, not dry.
7. Scatter with chopped parsley and serve at room temperature or chilled, with lemon wedges for squeezing over each portion.

Cook’s Notes

• Use dried borlotti beans for the best creamy texture; if using canned, drain and rinse well and reduce the simmering time to 10 minutes.
• A small pinch of sugar balances the acidity of the tomato without making the dish sweet; skip it if your tomatoes are very ripe.
• Authentic zeytinyagli dishes are always served at room temperature or cool, never hot, and taste even better the next day after flavors meld.
• Always finish with a generous squeeze of fresh lemon just before eating – the acidity brightens the olive oil and lifts the beans.
• Choose a mild, fruity extra-virgin olive oil rather than a peppery one so the delicate bean flavor stays in the foreground.

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