Ingredients

300 g red pinto beans

1 carrot

2 medium potatoes

1 onion

3 cloves of garlic

2 tomatoes

1 tablespoon tomato paste

1/2 tea glass olive oil (a small, standard Turkish tea glass is about 100 ml)

2 cups hot water

1 teaspoon salt

1 sugar cube

1/2 bunch of parsley (for garnish)

Description

Wash the red beans thoroughly. Cook in boiling water for 10 minutes, throw away the water once done.

Peel the carrot and slice it into rings. Peel the potatoes and chop them into cubes. Peel and grate the tomatoes.

Dice the onion. Take the olive oil in a pot and sauté the onion along with the finely chopped garlic until the onion turns pink.

Add the carrot and potatoes. Sauté for about 4 more minutes.

Then, add the beans and stir. Add the peeled and grated tomatoes and tomato paste, and mix well.

Finally, add the water, salt, and sugar cube. Cover the pot and cook over low heat for about 25 minutes.

Check if the beans are soft. If they are, turn off the heat and do not open the lid until the stew cools to room temperature.

Transfer the stew to a serving dish, drizzle with extra virgin olive oil, and garnish with parsley before serving.