Fresh borlotti beans simmered over low heat with carrots and potatoes, then served chilled with olive oil and lemon. This classic meze or side dish is refreshed with parsley and makes a cooling addition to summer meals.
Heat the olive oil in a pot and sauté the onion until softened. Add the garlic; once fragrant, stir in the carrots and potatoes and cook for a few minutes.
Cook the tomato paste briefly, then add the grated tomato and cook until its liquid evaporates.
Add the shelled borlotti beans, granulated sugar and hot water and bring to a boil. Lower the heat, cover and simmer until the beans are tender.
When the beans and vegetables are tender, add the salt and cook for 5 more minutes, then remove from the heat. Caution: The stew may look low on liquid while hot, but the sauce thickens as it cools.
Let the stew cool to room temperature, drizzle with lemon juice and garnish with chopped parsley. For best results, chill it in the refrigerator before serving cold.
Important: This stew tastes best after it has cooled to room temperature and rested in the refrigerator; the olive oil and lemon flavors meld as it chills. Add the lemon juice after taking the pot off the heat; adding it earlier can make the beans take longer to soften. Store in a covered container in the refrigerator for 3–4 days.
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