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Zeytinyagli Barbunya

Zeytin Yağlı Barbunya

Course Side Dish
Cuisine Turkish
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 6
Calories 155 kcal


  • 1 kg shell beans
  • 50 ml olive oil extra virgin
  • 1.2 L water
  • 1 carrot diced
  • 1 potato diced
  • 1 onions sliced
  • 3 clove garlic
  • 2 Tomatoes grated
  • 1 teaspoon salt
  • 1 tbsp sugar
  • 1 tbsp tomato paste
  • 1 tbsp granulated white sugar


  1. Peel off the shell beans from their shell. Wash them and then put the beans to the saucepan. Then add water until it covers the beans top surface level. Boil it about 10 minutes at medium heat. Then filter the water with strainer from saucepan and put the beans aside.

  2. Put olive oil and sliced onions to the saucepan. Saute it until onions get softy. Then add the tomato paste, grated tomatoes, diced carrots, potatoes, garlic and saute them.

  3. Put the beans back to the saucepan and add the salt and sugar.  Then add 6 cup of water to the saucepan and saute all 10 seconds. Close the saucepan lid and let them to cook at low-medium level heat.

  4. After it cooked, let it cool down and serve it cold.

Recipe Notes

Tip: Garnish it with parsley before serving.