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We are visiting the beautiful Turkey this month for the #Food of the World event. Turkish food happens to be one of my favorite and I'm always looking for opportunities to try new dishes. I borrowed 'The New Middle Eastern Vegetarian' cookbook by Sally Butcher from the library. As the book's name suggests it has vegetarian recipes from the Middle East and after reading through the book a couple of times, I am tempted to try almost all the recipes :-) This Turkish Everyday beans recipe, Fasulye Pilaki, is traditionally made with white beans like navy or cannellini or Fasulye....


34 serving

Total time

75 minutes




  • 1 cup Navy Beans (Dry Cannellini or - (or use 1 14oz. can of beans))
  • 1 onion (- medium, finely chopped)
  • 2 celery (- sticks, finely diced (I didn't use any))
  • 1 carrot (- large, peeled and finely diced)
  • 2 chilies (Green - chopped (optional))
  • 1 potato (- medium, peeled and finely diced)
  • 2 cloves garlic (- , minced)
  • 1 tbsp lemon zest
  • 2 tbsp lemon juice (- (from 1 lemon))
  • 3 tbsp parsley (- , chopped)
  • to taste Salt Pepper (&)


  1. Soak the beans overnight. Drain and rinse them. Place them in a saucepan with fresh water and bring to a boil, lower the heat and simmer for 35~40 minutes or until they are cooked. Drain and set aside. Alternately the beans can be cooked in the pressure cooker for 3~5 whistles, then drain and set aside.
  2. Heat 3tbsp olive oil in a pan, add onions, celery, carrots and chilies. Cook for 5 minutes, stirring occasionally. Then add the potatoes and garlic. Cook for a minute.
  3. Next add ¼cup of water and the cooked beans. Lower the heat and let the beans simmer for 20 minutes or until the veggies are cooked and the beans are very tender. Remove the pan from heat.
  4. Whisk 2tbsp olive oil with lemon zest and lemon juice. Stir this into the beans. Garnish with chopped parsley and serve.
  5. View the recipe instructions at Cook's Hideout

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