Turkish Butter Beans (Print Version)
# Ingredients:
→ Confit beans
01 -
2.5 tsp pul biber (red pepper flakes)
02 -
1 tsp paprika
03 -
400g butter beans, drained and rinsed
04 -
4 cloves garlic, peeled and left whole
05 -
2 strips lemon rind
06 -
150ml olive oil (or enough to just cover the beans)
07 -
Salt and freshly cracked pepper, to taste
→ Garlic yoghurt
08 -
200g vegan Greek yoghurt
09 -
1 small garlic clove, grated
10 -
Lemon juice, a squeeze
11 -
Salt, to taste
→ Pink pickled onions
12 -
1/4 red onion, very thinly sliced
13 -
100ml white vinegar
14 -
80ml hot water
15 -
1 tbsp caster sugar
16 -
A pinch of salt
# Instructions:
01 -
Preheat the oven to 100°C. Tip the drained and rinsed beans into an oven-proof dish. Add all the ingredients for the confit beans and mix well before placing into the oven for 1 hour 30 minutes, until the beans and garlic are soft and tender.
02 -
Season the yoghurt with the grated garlic, salt and lemon juice, then set to one side.
03 -
Mix together the ingredients for the pickled onions in a bowl. Set aside to steep and pickle until they turn vibrantly pink.
04 -
Smooth the thick yoghurt onto a plate, top with the beans and a drizzle of the rich, red oil. Garnish with sprigs of dill and the pickled onions. Serve with plenty of fluffy bread for mopping up.
# Notes:
01 -
This slow-cooked Turkish dish develops deep flavors as the beans confit in olive oil with aromatic spices.