recipes from the escobosa kitchen


This Turkish bean salad is great for mediterranean inspired picnics. Note: If using canned tomatoes, don’t add sugar or salt.

source Sevim Yolçnur
for about 44 people
  • 2 pounds cranberry or october beans
  • 2 medium onions, chopped
  • 2 fresh tomatoes, diced
  • 2 carrots, diced
  • 2 red bell peppers, diced
  • 0.5 cup olive oil
  • 2 teaspoons sugar
  • 0 salt
  • Finishing
  • 0 vinegar
  • 0 olive oil
  • 0 flat-leaf parsley
  1. Shell fresh beans. If dried, soak overnight then boil for 30 minutes, drain and rinse.
  2. Heat olive oil in large dutch oven. Sauté onion, carrots, peppers and tomatoes.
  3. Stir in beans, then add water to cover and cook on medium until tender.
  4. Let cool. Store overnight (or eat warm!). Serve cold the next day with a drizzle of oil and vinegar and some flat-leaf parsley. Add salt to taste.