White beans with pulpy beans

Ingredients for 10 servings:

• 250 g beans, white, dried
• 1 onion(s) (vegetable onion)
• 6 cloves garlic, fresh
• 2 pts. Tomato(s), pureed
• 200 g tomato paste (3-fold)
• 1 tsp savory
• 1 tsp basil
• 1 tsp tarragon
• 1 tsp thyme
• 3 tsp spice(s) (pulbiber)
• 125 ml vinegar (red wine vinegar)
• 100 ml extra virgin olive oil
• 1 tsp salt
• 5 tsp sugar

Instructions

Working time approx. 30 minutes; Rest time approx. 16 hours; Total time approx. 16 hours 30 minutes

As a side dish to grilled meat, fish

Soak the beans overnight, drain, and soak them again overnight. Cook the beans in the second soaking water until almost tender (about 20 minutes). Meanwhile, grind the (dried) spices with the salt in a mortar. Dice the onion, press in the garlic cloves, and add them to the saucepan with the drained beans, tomatoes, pulp, sugar, and spices. Simmer gently for 10 minutes in an uncovered pot. Then add the vinegar and oil, bring to a boil briefly, and, as needed, pour into prepared screw-top or preserving jars. This way you’ll always have something savory on hand for parties and barbecues. Pulbiber is available at any Turkish grocery store. If not, substitute with 3 teaspoons of sambal olek.