A classic meze in which boiled dried beans meet onion, carrot, and tomato in olive oil, freshened with mint, and turned into a pilaki. With its cold serving and refreshing taste, it suits tables in both summer and winter.
Sauté the onion and carrot in olive oil until softened, add the garlic, and sauté for one more minute.
Add the grated tomato to the pot and sauté for a few minutes until its liquid evaporates.
Add the boiled beans, sugar, salt, and water, and bring to a boil over low heat; cook for 20 minutes until the sauce thickens.
Let the stew cool to room temperature, then chill in the refrigerator for at least 2 hours. Sprinkle with parsley and fresh mint and serve cold with lemon slices.
Important: Pilaki should be rested in the refrigerator for at least 2 hours, not at room temperature, and served cold — the flavor settles as it rests. Caution: Don't stir the beans too much, gently shaking the pot is enough to mix without breaking the beans apart.
If you serve it with finely chopped parsley, fresh mint, and a few lemon slices on top, its freshness increases even more.
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