Barbunya Pilaki (Dry beans in olive oil & tomato sauce)


  • Cranberry or pinto beans 2 cup
  • Salt 2 teaspoon
  • Water 6 cup
  • Olive Oil 8 tablespoon
  • Onion 2 medium size
  • Sugar 1 teaspoon
  • Garlic 6 clove
  • lemon 1 medium size
  • Carrot 2 large size
  • Potatoe 1 large size
  • Tomatoe paste 1 tablespoon
  • Parsley 3-4 sprigs


Soak beans overnight with 2 cups of water. Cook with 2 cups of water in a pressure saucepan for 25 minutes; drain. Set aside. Saute chopped onion in oil for 2-3 minutes in a large saucepan stirring occasionally. Add tomato paste; mix well. Season with salt and sugar. Stir in beans, pared and cubed carrots and potato, garlic cut in 2-3 pieces crosswise; mix thoroughly. Add 1 cup of hot water. Cover and simmer for 20 minutes or until vegetables are tender. Remove from heat; cool. Place in a serving plate. Garnish with parsley. Serve cold with lemon wedges.

Servings: 6

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