Barbunya (Turkish Cranberry Bean Stew)

Ingredients

• 1 cup Dried Cranberry Beans
• 6 cups Water
• 1 medium Onion
• 2 medium Carrot
• 2 medium Potato
• 1 can Diced Tomatoes
• 1 tbsp Tomato Paste
• 1/4 cup Olive Oil
• 1 tsp Sugar
• 1 tsp Salt
• 1/2 tsp Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Soak the cranberry beans in water overnight.
2. 2Drain the soaked beans and place them in a large pot. Add 6 cups of fresh water and bring to a boil. Reduce heat and simmer for 30 minutes.
3. 3In a separate skillet, heat olive oil over medium heat. Add chopped onion and sauté until softened.
4. 4Add diced carrots and potatoes and cook for 5 minutes.
5. 5Stir in diced tomatoes, tomato paste, sugar, salt, and pepper. Cook for 5 minutes.
6. 6Add the tomato mixture to the pot with the beans. Simmer for another 30 minutes, or until the beans and vegetables are tender.
7. 7Serve warm.

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