Turkish Beans

Turkish Beans

Apple Orchard Cranberry Beans

  • 2 cups freshly shelled cranberry beans
  • 1 large red or white onion, chopped
  • 3 (or more) cloves garlic, minced
  • 1 large tomato, chopped
  • 1/2 cup good extra-virgin olive oil
  • 1 teaspoon salt
  • 1 tablespoon roughly ground dried Turkish chili (optional)
  • 1/2 cup parsley leaves, chopped
  • 1 cup plain whole-milk yogurt (American, Turkish, or Greek)

To prepare: Put everything but the parsley and yogurt in a saucepan, along with 1/4 to 1/2 cup water. Set over medium-high heat, and bring to a simmer, then reduce heat to low. Cook at least an hour, stirring if you remember to, until beans are soft. Then stir in the chopped parsley.

To serve: Divide the beans evenly among four bowls, along with all of the cooking liquid. Garnish each with a big dollop of yogurt, and serve with fresh, crusty bread to sop up the juices.

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