Vegan Zeytinyağlı Barbunya

Vegan Zeytinyağlı Barbunya is a delightful and healthy Turkish dish featuring tender red kidney beans simmered in a fragrant olive oil and tomato sauce. This comforting meal is perfect for a light lunch or dinner, packed with flavor and nutrients.

Ingredients

• Red kidney beans - 200 grams (cooked, drained)
• Olive oil - 3 tablespoons
• Onion - 1 medium (chopped)
• Garlic - 2 cloves (minced)
• Carrot - 1 medium (diced)
• Tomato - 2 medium (chopped)
• Red bell pepper - 1 medium (chopped)
• Vegetable broth - 250 ml
• Bay leaf - 1
• Salt - 1 teaspoon (to taste)
• Black pepper - 1/2 teaspoon
• Fresh parsley - 2 tablespoons (chopped, for garnish)

Steps

1. In a saucepan, heat the olive oil over medium heat.
2. Add the chopped onion and sauté until translucent, about 5 minutes.
3. Stir in the minced garlic and diced carrot, cooking for another 3 minutes.
4. Add the chopped tomato and red bell pepper, cooking until the vegetables soften, approximately 5 minutes.
5. Pour in the vegetable broth, and add the bay leaf, salt, and black pepper.
6. Bring the mixture to a simmer, then add the cooked kidney beans.
7. Cook for an additional 10 minutes, allowing the flavors to meld together.
8. Remove the bay leaf and adjust seasoning if necessary.
9. Serve warm, garnished with chopped fresh parsley.

Nutrition

• Calories: 320
• Protein: 12 g
• Carbs: 39 g
• Fiber: 10 g
• Sugar: 6 g
• Sodium: 500 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.25 L

Health Benefits

• High in plant-based protein and fiber, promoting digestive health.
• Rich in antioxidants and anti-inflammatory properties from olive oil and vegetables.

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