Borlotti Beans In A Tomato & Olive Oil Stew

Ingredients:

- 1 kilo borlotti beans podded (they will weigh approx 500g after podding)
- 3 medium carrots peeled & sliced horizontally
- 2 large tomatoes roughly chopped
- 2 large onions peeled, halved & sliced into half moons
- 1 green capsicum pepper deseeded, quartered lengthwise & finely sliced
- 4 cloves garlic peeled & finely sliced
- 3 tablespoons olive oil
- 1/2 teaspoon sugar
- 1 mug hot water
- 1 large handful flat leaf parsley finely chopped
- salt & pepper to season
- 1 wedge fresh lemon to serve-

Preparation:

- In a large saucepan, gently heat your olive oil and add the sliced carrots.
- Allow to cook for a few minutes before adding the sliced onion and green pepper.
- Stir around for 5 minutes or so until the onion starts to sweat and turn transparent.
- Now add your chopped tomato, garlic and hot water.
- Add salt & pepper to taste and the sugar and stir it all together.
- Bring to the boil and then leave to simmer for approx 10 minutes.
- Now add your fresh borlotti beans.
- Stir them in, partially cover your pan with a lid and leave the barbunya pilaki to simmer for 30 minutes.
- After 30 mins, check to see if your beans are soft.
- Remove from the heat and add the barbunya pilaki to a serving dish and leave to cool.
- Once at room temperature, serve your barbunya pilaki with a squeeze of fresh lemon juice over the top and a garnish of chopped parsley.-

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Nutrition Values:

Calories: 376kcal