Pinto Beans in Olive Oil (Zeytinyagli Barbunya)
- 2 cups dry pinto beans
- 3 large onions, chopped
- 3 large tomatoes, peeled and chopped
- 1.25 cup olive oil
- 2 carrots, sliced
- 4 - 5 cups water
- 1.5 teaspoon sugar
- 2 teaspoons salt
How to do it!
Soak beans over night in water. Drain, add fresh water to cover and simmer for 20 minutes. Drain and set aside. In a large pan, sauté the onions in 1.25 cup olive until onions are limp and change colour.
Add the carrots, chopped tomatoes, sugar, salt and water. Cover, bring to a boil, lower heat and simmer till beans are soft. Allow to cool in pan.
When cool, pour into serving dish and sprinkle with chopped parsley. Serve cold.