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Great homemade coffee with James Hoffmann.
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.
pound dried cranberry beans (see headnote), picked over and rinsed
Kosher salt and ground black pepper
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