Olive-oil barbunya pilaki, cooked with carrots and potatoes over low heat and served after cooling. Freshened with lemon and parsley, this classic meze-like dish is one of the cooling flavors of summer tables.
Heat the olive oil in a pot and sauté the onion until soft, add the garlic, and once fragrant add the carrot and potato and stir for a few minutes.
Briefly sauté the tomato paste, then add the grated tomato and cook until the liquid evaporates.
Add the cleaned borlotti beans, granulated sugar, and hot water and bring to a boil. Once boiling, lower the heat, cover with a lid, and cook over low heat until the borlotti beans soften.
Once the borlotti beans and vegetables have softened, add the salt and cook for 5 more minutes, then remove from heat. Caution: Even if the dish seems to have little sauce while hot, the sauce will thicken as it cools.
Bring the dish to room temperature, drizzle lemon juice over it, and garnish with chopped parsley. Preferably chill in the refrigerator before serving cold.
Important: Pilaki (olive-oil bean dish) is tastiest not hot but after cooling to room temperature or even resting in the refrigerator; the olive oil and lemon penetrate the ingredients as they cool. Add the lemon after taking the pot off the heat, not while cooking — lemon added too early delays the legumes from softening. Keeps in a covered container in the refrigerator for 3-4 days.
A tsp of granulated sugar balances the sauce's acidity and brings out the borlotti beans' natural sweetness; use it sparingly, as a balancer rather than a sweetener.
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