Turkish Beans Pinto Beans In Olive Oil Recipe

There's nothing like the color and texture of fresh-picked pinto beans. Their cream-colored hulls covered with lovely speckles ranging from pink to purple make preparing and cooking this dish a pleasure. No one knows this feeling better than turkish cooks. Different varieties of fresh and dried beans are staples in turkish cuisine. It's no wonder that in turkey you can find so many delicious recipes with beans. This recipe for pinto beans, or in turkish, barbunya (bar-boon'-yah), cooked with tomatoes, onions, garlic, and carrots are no exception. It makes a perfect, lighter alternative to sugary baked beans. This is a perfect accompaniment hot dogs, sausages, and other barbecue favorites--the only difference is that they're served cold. Pinto beans in olive oil also make a great side dish or buffet platter. Vegetarians and vegans take note: pinto beans are very high in protein and fiber so this dish can also be eaten alone as a meatless main course. In this recipe, fresh pinto beans work the best, but depending on the season, you can also use dried or even canned pinto beans. If you choose to use dried beans, soak them in water overnight, then rinse well and cook them in a pressure cooker according to the directions until tender. Then use in the recipe. For canned pinto beans, rinse them under a lot of cold water. Make the recipe without the beans and let the liquid cook down. Add the rinsed beans about 10 minutes before you'ready to serve. Canned beans are delicate so stir them in gently with a wooden spoon.