Red Beans “Barbunya”

8 Mar

Red beans are popular in Americas as well as Europe. They are a rich source of proteins and carbohydrates that energize us without overloading on calories. The following is one of my favorite dishes, which is high in fiber and low in fat. The original recipe is from Greece and Turkey.  But I modified it (e.g. lowered the amount of oil to be used) to produce a light alternative. The dish can be served as main dish or part of a creative hot veggie platter.


2.2lb (1kg) red beans, soaked overnight (12 hours)

Few drops of olive oil

2 medium size onion, chopped

2 large tomatoes, in cubes

3 medium size carrots, in cubes

Sugar ½ teaspoon


Persil or fresh mint leaves (if desired)

Preparation Method:

Heat the oil in a large pot. Add the chopped onions and sauté for one minute.  Then add tomato and carrot cubes with red beans and pour in boiling water to cover the ingredients. Add salt (according to your taste) and sugar.  Cook on low until beans soften – this may take 1 hour or a bit more.


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