Pinto Bean Stew (Zeytinyagli Barbunya)

12th, 2012
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2 lb pinto beans
1 big onion, chopped
1 ½ cup tomatoes, diced
2 carrots, cut into cubes
1/3 -½ cup olive oil
1-2 green pepper, chopped
1 Tbsp salt to taste
3-4 cups hot water
Fresh parsley or dill for top

Take onion and olive oil in a pot and sauté over medium heat for about 3 minutes. Then, stir in peppers and cook for a few minutes. Add carrots and sauté for 3-4 minutes.
Stir in tomatoes and cook for about 3-4 minutes or until they get crushed. And then, add pinto beans. Cook for about 5-6 minutes stirring occasionally. Add hot water and salt to taste. Bring to a boil and close the lid. Cook over low-medium heat until pinto beans are soft.
Take Pinto Bean Stew into serving plates and serve with fresh parsley or dill on top.

By Hayriye Cetin Karaca ( )

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