Borlotti bean purée

Borlotti bean purée

Barbunya fasulyesi ezmesi

By
From
Istanbul
Serves
4-6
Photographer
Steven Joyce

This recipe was inspired by Didem Senol, the brilliant chef at Lokanta Maya, where she serves shrimp on a lovely nutty borlotti bean purée.

Ingredients

Quantity Ingredient
400g canned borlotti beans
1 garlic clove, finely chopped
2 tablespoons olive oil
1 tablespoon lemon juice
freshly ground black pepper
salt
pul biber or mild chilli flakes, to serve
chopped flat-leaf parsley, to serve

Method

  1. Drain the beans. Place in a pan of water and bring to the boil. Simmer for 2 minutes then remove from the heat and drain.
  2. Place the beans and all the other ingredients in a blender and blitz until a smooth purée is achieved. (For a coarser consistency, mash the beans with a fork.) Taste and adjust the seasoning – you can also add more lemon or garlic, if you like.
  3. Chill before serving, sprinkled with pul biber or mild chilli flakes and some chopped parsley.
Tags:
Istanbul
Turkey
Turkish
Rebecca
Seal
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