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Milk Street Recipe
Instant Pot

Turkish Braised Beans with Potatoes and Carrots

FAST: 1¾ hours
Slow: 7½ to 8½ hours 30 minutes

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Turkish Braised Beans with Potatoes and Carrots

Turkish barbunya pilaki is a summertime dish of cranberry beans (also known as borlotti or Roman beans) simmered simply in olive oil with a few aromatics and vegetables. Fresh beans are preferred, but they’re highly seasonal and not widely available in the U.S., so we use dried cranberry beans and we cook them in an Instant Pot using either the pressure cooker or slow cooker function. Barbunya pilaki typically is served at room temperature, or even chilled, as part of a meze spread. We think the beans also are delicious warm as a light vegetarian main with bread alongside or as an accompaniment to roasts and kebabs.

6 to 8

Servings

Tip

Don’t skip the step of soaking the beans. Soaking helps the beans cook evenly and fully tenderize. It’s especially important if using the Instant Pot’s slow cooker function.

FAST: 1¾ hours
Slow: 7½ to 8½ hours

30 minutes

Reviews
Susan K.
June 18, 2022
Delicious, basic food.
Made this the traditional way. Aleppo pepper is a must for authentic regional flavor.
Kevin F.

This recipe is fantastic! I adapted it slightly for a traditional slow cooker: at the end of step 1 I put the beans, potatoes and carrots in the slow cooker, and brought the rest of ingredients to a simmer in a pot on the stove. That was poured into the slow cooker and mixed well, then I cooked the entire mixture for about four hours on 'low'. At that point the beans had just started to break apart, so I lowered the heat to 'warm' and kept it going for another two hours, stirring occasionally until some of the bean starch had thickened the liquid.


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