Turkish-style broad white beans

Ingredients for 4 servings:

• 1 can beans, white, thick, approx. 800 g
• 1 carrot(s)
• 1 stalk(s) celery
• 1 beefsteak tomato(s)
• 150 ml olive oil
• 1 tsp tomato paste
• 1 tsp paprika paste
• 1 tsp Pul Biber
• 1 tbsp pomegranate syrup (Nar Ekşisi)
• 1 lemon(s), juice
• 1 pinch(s) cumin powder
• salt and pepper
• 1 sprig of parsley

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes

simple and vegetarian

First, I peel the carrot and cut it into small cubes. I do the same with the celery stalk. I empty the canned beans into a sieve, rinse them, and let them drain thoroughly. I briefly blanch the beefsteak tomato and peel it. Then I chop the flesh into small cubes. I discard the seeds. In a pot large enough for the beans, I add 3-4 tablespoons of olive oil and sauté the diced vegetables for 5-10 minutes over low heat until softened. Then I add the tomato paste and paprika paste, which I briefly roast. Finally, I add the pulpiber, cumin, and diced tomatoes and deglaze everything with about 100 ml of water. Once the diced tomatoes are slightly cooked, I add the beans and let them simmer for about 10 minutes, stirring occasionally. Then I let the beans cool slightly in the pot. Once the beans have reached room temperature, I add the pomegranate syrup and lemon juice and season with salt and pepper. Then I carefully stir in the remaining olive oil until everything is nicely coated and garnish with parsley. The beans will keep in the refrigerator for at least 2-3 days. However, they taste best at room temperature, so always take them out of the refrigerator well in advance of eating.