This Turkish home-style stew is made by slowly cooking cubed beef with borlotti beans in a tomato paste sauce. As the beans absorb the meat juices, their creamy texture melds with the rich sauce.
Brown the diced beef in cooking oil on all sides. Add the onion and sauté until softened and lightly golden.
Add the grated tomato and paste and cook for 5 minutes. Then add enough hot water to cover the ingredients.
Add the soaked borlotti beans, salt, and black pepper. Cover and simmer over low heat for 40 minutes, until the beef and beans are tender.
Do not cook the borlotti beans without soaking them first; unsoaked dried beans take much longer to soften and may be harder to digest. Change the cooking water 1 time when it first boils to reduce gas.
Barbunyayı bir gece yerine sadece 4 saat ıslattım, yine de düdüklü tencere kullanmadan 40 dakikada güzelce yumuşadı. Ailem her zaman biraz daha az salçayla yaptığı için bana biraz koyu geldi.
Güveç tarifte önerilen 40 dakikada pişti ama benim damak tadıma göre sos fazla tuzlu oldu, bir dahaki sefere tuzu yarıya indirip pişirme sonunda tadına bakarak eklemeyi düşünüyorum.
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