Boiled white beans are simmered in olive oil with onion, carrots, and tomato, then brightened with mint in this classic pilaki. Serve it cold for a refreshing dish that fits summer or winter meals.
Cook the onion and carrot in olive oil until softened. Add the garlic and cook for 1 more minute.
Add the grated tomato to the pot and cook for a few minutes until its liquid has evaporated.
Add the cooked beans, sugar, salt, and water. Bring to a gentle simmer and cook for 20 minutes, until the sauce thickens.
Let the pilaki cool to room temperature, then chill it in the refrigerator for at least 2 hours. Sprinkle with parsley and fresh mint, and serve cold with lemon slices.
Important: Chill the pilaki in the refrigerator for at least 2 hours and serve it cold; its flavor deepens as it rests. Be careful not to stir the beans too much. Gently shaking the pot is enough to mix them without breaking them.
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