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Olive Bean Stew
- 2 cups dry pinto beans
- 6 cups water
- 2 medium onions
- 6 cloves garlic
- 2 large-sized carrots
- 1 large-sized potatoes
- 1 tablespoon tomato paste
- 3-4 sprigs of parsley
- 2 teaspoons salt
- 8 tablespoons olive oil
- 1 tablespoon sugar
- 1 medium lemon
- Previously soaked beans washed 2 cups of water a day.
- 45-50 minutes is cooked, add the remaining water.
- Onion finely chopped.
- According to garlic size is divided into two or three parts.
- Carrots, washed potatoes and parsley.
- Chopped carrots and potatoes into cubes.
- Onions, garlic, salt, oil and sugar are added to the pot together.
- Cook for about 20 minutes.
- chopped parsley after a serving dish and sprinkle on food.
- served with a lemon wedge.
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