Pickled tomatoes provide a bright contrast to creamy beans

Turkish Beans with Pickled Tomatoes

Name: Turkish Beans with Pickled Tomatoes
Total time: 3 h
Yield: 6 Servings
Ingredients: 5 1/2 cups water; 1 pound dried cannellini beans, soaked overnight and drained; 1 12- to 16-ounce lamb shank; 1 large yellow onion, chopped (about 2 cups); 4 tablespoons (½ stick) salted butter; 8 garlic cloves, peeled and smashed; 4 thyme sprigs; 2 bay leaves; 1 teaspoon paprika; 1 teaspoon red pepper flakes; 1 14½-ounce can diced tomatoes, drained; Kosher salt; 1/2 cup chopped fresh parsley; 2 tablespoons chopped fresh dill, plus more to serve; 2 tablespoons pomegranate molasses, plus more to serve; Ground black pepper; Whole-milk yogurt and extra-virgin olive oil, to serve; Pickled tomatoes, to serve

By Diane Unger

3 hours 15 minutes active

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The creamy texture of dried cannellini beans, soaked overnight, were best, but Great Northern beans worked well, too. Pomegranate molasses added a unique fruity sweetness; find it in the grocer’s international section or near the honey, maple syrup and molasses. The beans can be served as is or with a drizzle of extra-virgin olive oil and a spoonful of whole-milk yogurt. We also loved the bright contrast provided by pickled tomatoes. The beans can be made up to two days ahead. Reheat over low, adding water for your desired consistency.

5 1/2 cups water

1 pound dried cannellini beans, soaked overnight and drained

1 12- to 16-ounce lamb shank

1 large yellow onion, chopped (about 2 cups)

4 tablespoons (½ stick) salted butter

8 garlic cloves, peeled and smashed

4 thyme sprigs

2 bay leaves

1 teaspoon paprika

1 teaspoon red pepper flakes

1 14½-ounce can diced tomatoes, drained

Kosher salt

1/2 cup chopped fresh parsley

2 tablespoons chopped fresh dill, plus more to serve

2 tablespoons pomegranate molasses, plus more to serve

Ground black pepper

Whole-milk yogurt and extra-virgin olive oil, to serve

Pickled tomatoes, to serve

Ingredients

5½

cups water
1

pound dried cannellini beans, soaked overnight and drained
1

12- to 16-ounce lamb shank
1

large yellow onion, chopped (about 2 cups)
4

tablespoons (½ stick) salted butter
8

garlic cloves, peeled and smashed
4

thyme sprigs
2

bay leaves
1

teaspoon paprika
1

teaspoon red pepper flakes
1

14½-ounce can diced tomatoes, drained
Kosher salt
½

cup chopped fresh parsley
2

tablespoons chopped fresh dill, plus more to serve
2

tablespoons pomegranate molasses, plus more to serve
Ground black pepper
Whole-milk yogurt and extra-virgin olive oil, to serve
Pickled tomatoes, to serve

Recipe

Pickled Tomatoes

Turkish Beans Pom Molasses Thumbnail Cropped

MILK STREET RECIPES

How to use pomegranate molasses

Directions

01

Heat the oven to 325ºF with a rack in the middle position. In a large oven-safe pot or Dutch oven over high heat, combine the water, beans, lamb shank, onion, butter, garlic, thyme, bay leaves, paprika and red pepper flakes. Bring to a boil, then cover and transfer to the oven. Bake for 1 hour 15 minutes.

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02

Remove the pot from the oven. Stir in the tomatoes and 2 teaspoons salt. Return, uncovered, to the oven and bake until the beans are fully tender and creamy and the liquid is slightly thickened, another 1 hour 15 minutes. Transfer the pot to a rack. Remove the lamb shank and set aside. Discard the thyme sprigs and bay leaves. Let the beans sit for 20 minutes.

See Demo
03

When cool, remove the lamb meat from the bone, discarding fat, gristle and bone. Finely chop the meat and stir into the beans. Stir in the parsley, dill and molasses. Taste and season with salt and pepper. Serve with yogurt, olive oil, pomegranate molasses and dill. Top with pickled tomatoes.

See Demo

Tip: Don’t forget to salt the beans’ soaking water. The salt tenderizes and seasons the beans. We liked a ratio of 1½ tablespoons kosher salt to 3 quarts water.

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Turkish Beans with Pickled Tomatoes

Get Ready to Cook

6

Servings

3 hours

15 minutes active

Tip

Don’t forget to salt the beans’ soaking water. The salt tenderizes and seasons the beans. We liked a ratio of 1½ tablespoons kosher salt to 3 quarts water.