Turkish White Beans

Turkish White Beans
2 tablespoons butter
2 tablespoons olive oil
1 large onion (or 2 medium onions), chopped
Turkish red pepper flakes, also called Aleppo pepper, to taste (or whole chiles, or both)
1-2 tablespoons tomato paste
2 cups dried dermason beans, soaked in water overnight
enough water to cover the beans by about an inch, or a bit more
salt, to taste

In a deep sauté pan, melt the butter with the olive oil. Add the chopped onion, and saute until transparent and soft. Stir in the red pepper, if using, and then the tomato paste. When combined, add the beans and the water. Bring to a boil and reduce to a simmer. Cover the pot and cook until beans are tender, adding more water if needed. The beans should have a little broth when finished cooking, and have a buttery texture. Add salt to taste.

Photograp by Yusuf Alioglu
Unborn Art
Location: Tokat (Komana, Kah-cun, Dar Ün-Nusret, Sobaru, Eudokia, Tohat)
Google Earth: 40°18'15.16"N (K) 36°33'6.88"E (D)

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