Everyday Turkish Favorites (Season 2, Episode 20)

white beans

🥗Healthier: cannellini beans

💰Cheaper: navy beans

Cannellini beans offer a similar texture with slightly fewer calories.

pickled tomatoes

🥗Healthier: fresh tomatoes

💰Cheaper: canned tomatoes

Fresh tomatoes provide a lighter option, while canned are more budget-friendly.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has similar health benefits, while canola oil is often less expensive.

vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar adds flavor while white vinegar is more economical.

Soak dried beans overnight in 3 quarts of cold water with 1.5 tablespoons of kosher salt.

Drain and rinse the soaked beans.

Add the soaked beans to a pot with 5.5 cups of fresh water.

Add 4 tablespoons of salted butter, 8 smashed garlic cloves, thyme sprigs, bay leaves, 1 teaspoon of paprika, and 1 teaspoon of red chili flakes to the pot.

Bring the mixture to a boil on the stovetop.

Transfer the pot to the oven and braise at 325°F for 1 hour and 15 minutes.

After 1 hour and 15 minutes, add canned diced tomatoes and 2 teaspoons of kosher salt to the pot, stir, and cover.

Return the pot to the oven for another hour and 15 minutes.

Prepare pickled tomatoes by seeding and coring them, then cutting them into quarter-inch dice.

In a bowl, mix the diced tomatoes with 3 tablespoons of cider vinegar, 1 tablespoon of chopped dill, 1 teaspoon of Aleppo pepper, 1 teaspoon of sugar, and 0.5 teaspoon of salt.

Refrigerate the pickled tomatoes for about an hour until ready to serve with the beans.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens