Calis Beach and Fethiye Turkey Discussion Forum
Turkey Related Subjects => Recipes & Turkish Cooking Section => Topic started by: kayakebab on February 18, 2011, 17:11:29 PM
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I bought a bag of white beans as they were on promosyon in Kipa :)
I want to make one of those nice lokanta type meals with beans, chicken, tomato sauce etc
Ive just tried looking them up to see if I need to soak them overnight, but theyre called bakliyat and that seems to cover anything dried from lentils, chickpeas to beans, so Im none the wiser
Help!!!! :o
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I always soak overnight, and dont add salt when cooking until end or else they will stay hard. Calvin
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lovely, thanks ever so, I probably would have soaked them, but would definitely have put the salt in at the beginning, so thanks for that handy hint!
They have mottled pink/white ones at the market, is there much difference in flavours and textures?
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Never tried them ,love making soups with the white beans ,with Chicken stock ,carrots ,cabbage and other veggies! lovely with fresh from the bakery crusty bread!
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oooh, something else to try, need to add a blender to my endless shopping list!
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I would just throw them in the garden, but watch out in the morning:D
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well our garden is pretty empty... except when Beyaz plonks herself down in it!
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quote:
Originally posted by kayakebab
They have mottled pink/white ones at the market, is there much difference in flavours and textures?
These are probably,(without seeing them),barbunya (pinto beans). I love these! After cooking they can be eaten hot or cold.
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lovely cold with some olive oil, garlic, chilli and herbs which I make for myself and with a tomato sauce for hubby but he says they are not like Heinz !!
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The small white beans are Haricot beans, the smaller the size the more prized they are. If they are small (and freshly dried) I know local cooks don't bother to soak them, but I do. you do need to boil them - after soaking overnight or in hot water for an hour or two; whilst doing that saute some sliced onions in olive oil till softened and golden, not browned, add some puree, tomatoe puree ok, red pepper Biber salcisi better, especially the type from the east that can be kept in a jar in the cupboard and never goes off. Add some garlic and cubed carrots, some water, seasoning the cooked beans and simmer until the carrots are cooked. If you want to add more flavour slice up some sucuk sausage and add during the last few minutes of cooking so they get hot, serve with rice and salad - yummy!
The barbunya or pink spotty beans can be cooked in a similar way without the sucuk sausage and you can add cubed potatoes as well as the carrot and they are served hot or cold with some chopped parsley on the top, they lose their spots unless you cook the fresh ones and generally look brown when cooked.
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My family love white beans in the traditional turkish(or one of the many)way(s), you can find a good recipe on the following link.
http://www.turkishfoodandrecipes.com/2009/02/butter-beans-kuru-fasulye.html
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quote:
Originally posted by Sue T
The small white beans are Haricot beans, the smaller the size the more prized they are.
Didn't know that the smaller beans are more prized. So home come the big big white beans cost a hell of a lot more? ;)
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The larger beans are cannellini they need soaking like a white kidney bean very good hot or cold the flatter ones are butter beans .
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the white beans are also used to make antalya piyaz which we love
(I use apple vinegar)
http://turkeysforlife.blogspot.com/2010/01/turkish-food-antalya-usulu-piyaz.html