This delicious dish is one of the hundreds of dishes in the family of ‘those prepared with olive oil.’ It seems to be handed down from generation to generation and is a widely known recipe in Turkey. This recipe basically cooks itself and is highlighted most by its individual ingredients. The flavor is directly enhanced by the quality and freshness of the beans, the olive oil, the onions and tomatoes. One of the beauties of this dish is that the ingredients can be found almost anywhere globally. Here in Turkey, the best results happen when prepared in the summertime and with produce found at the local farmer’s markets.
It is generally served as a starter, sometimes among other mezes (aka tapas or small plates) but can also be delightful all on its own as an afternoon snack.
Note: Some folks add water to the pot before cooking, but we add none, preferring to seal the lid on the pot tightly and slow-cooking until the beans and tomatoes give up their own juices. Another nice technique is to lightly caramelize the onions in a skillet before adding them to the pot, but it’s also not necessary.