Dairy-Free Barbunya Pilaki (Borlotti Bean Salad)

Instructions

1. 1The night before, place the 1 cup of Borlotti beans in a large bowl and cover them completely with cold water. Let them soak overnight. The next day, drain the soaked beans and place them in a large heavy-bottomed pot. Cover the beans with fresh cold water, ensuring they are submerged by at least 5.08 cm. Bring the water to a boil over high heat, then reduce the heat to low and simmer gently for 60 minutes, or until the beans are tender when pierced with a fork. Drain the beans and set them aside.
2. 2While the beans are cooking, prepare the vegetables. Peel and finely dice the 1 medium Carrot, the 1 medium Onion, and the 1 stalk Celery stalk. Aim for pieces that are about 0.635 cm in size.
3. 3Place a 25.4 cm skillet over medium heat. Add 0.25 cup of Olive oil to the skillet. Once the oil is shimmering, add the diced carrot, onion, and celery. Cook, stirring occasionally, for 10-15 minutes, or until the vegetables are softened and the onion is translucent. Do not let them brown.
4. 4Add the 1 tablespoon of Tomato paste to the skillet with the softened vegetables. Stir well and cook for 2 minutes, stirring constantly, until the tomato paste darkens slightly in color. This helps to deepen its flavor.
5. 5Add the cooked Borlotti beans to the skillet with the vegetables and tomato paste. Stir in the 1 teaspoon of Sugar, the 2 tablespoons of Lemon juice, and the 0.5 teaspoon of Salt. Mix everything together well.
6. 6Reduce the heat to low and let the mixture simmer gently for 15 minutes. This allows the flavors to combine and meld together. Stir occasionally to prevent sticking.
7. 7Remove the skillet from the heat and let the mixture cool completely to room temperature. This is important for the salad to set properly and for the flavors to fully develop.
8. 8Once cooled, finely chop the 0.25 cup of Parsley. Stir the chopped parsley into the borlotti bean mixture. Serve the Dairy-Free Barbunya Pilaki chilled or at room temperature.

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