The hot, meaty version of Barbunya Pilaki, in which diced meat sautéed in a pan meets borlotti beans in a tomato sauce. It is a filling dinner alongside rice pilaf or bulgur pilaf.
Heat the oil in a pan and add the diced meat, sauté until it releases its liquid and the liquid evaporates.
Add the finely chopped onion to the meat and sauté for a few minutes, then add the tomato paste and stir.
Add the grated tomato and cook over low heat until the meat softens, adding a little water if needed.
Add the pre-boiled cranberry beans to the pot, season with salt and black pepper, and simmer together until the sauce thickens.
Important: Soak the borlotti beans and boil them in their own water before adding to the sauté — raw borlotti beans can stay tough inside even after cooking with the meat for a long time in the pan. Contains no allergen.
If you leave the lid off for the last few minutes of the kavurma, the sauce thickens and the dish gets a better consistency.
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