A classic pilaki where soaked cranberry beans meet onion, carrot, and fresh tomato and are cooked in their own juices. An essential of olive-oil tables, this recipe is served with a splash of lemon after cooling.
Drain the soaked borlotti beans and boil them in a pressure cooker with plenty of water until soft; the beans should reach a consistency where they mash easily.
Sauté the onion and carrot in olive oil over low heat until softened.
Add the chopped tomato, sauté for a few minutes, then add water and salt and bring to a boil.
Combine the boiled borlotti beans with the sauce and cook over low heat until the liquid reduces slightly. Note: Once the beans start to boil, skim off the foam that forms.
Remove from heat and let rest until it reaches room temperature; sprinkle parsley on top and serve with lemon slices.
Important: Soak the borlotti beans in plenty of water the night before; soaking time is not included in the cooking time. Caution: Skim the foam that forms once the beans start boiling, otherwise the dish may taste bitter. Allergen: contains no common allergen.
If you let the pilaki rest in the refrigerator overnight after cooking, the flavors blend together better and you get a fuller taste at serving time.
Admin DadaGastro · verified in test kitchenBasit ama nefis bir sonuç.
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