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Barbunyali Plaki

What you need: 

3 tablespoons olive oil
1 large onion, finely diced
1 large carrot, finely diced
8-10 cloves garlic, crushed or minced
4 tomatoes, diced
1 (16 ounce) can pinto or white beans

What you do: 

1. Saute onion, garlic and carrot in a pot with olive oil.
2. When nearly done, add tomatoes, beans, and just enough water to meet the level of the beans.
3. Simmer for 15 minutes. Serve chilled.

Preparation Time: 
30 minutes
Cooking Time: 
Recipe Category: 


Loved it. I served it hot since I was in a pinch. I didn't simmer so I skipped the water, used canned tomatoes instead of fresh, and put it over some leftover black-eyed pea/rice mixture. The dash of lemon is a must. Delish!


This recipe wasn't attractive, but it was tasty!  Both my children & my husband enjoyed this and it was a great way to cook in the morning (when it's not so hot!) and eat something cool in the evening.  We enjoyed it with flatbread to mop up the bit of sauce that it created. 

I used a can of (undrained) diced tomatoes instead of the fresh and I liked the extra hint of tomato flavor that the juice added.  I also only used about a T of oil instead of the recommended 3, since one of the families in our dinner co-op is trying to adhere to the Eat to Live diet right now.

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