April 27, 2015

Last weekend I went to visit my parents. My mom and I had a lovely morning roaming the farmers market. I wasn’t looking for anything in particular – so I just bought food that I didn’t know or looked funny :) Part of my booty were those cool looking cherry [barlotty] beans. After burying some in my parents garden – let’s see if any of them will ever grow – I started to roam my recipe books and finally the internet for a recipe that asks for cherry beans. Finally I found this lovely turkish stew. The beans give it a very hearty, almost sweet flavor. It can be eaten either cold as a pre dish [refined with some yoghurt] or warm with rice.

Since I bought the beans for the pretty color I was a bit bummed to find out that they loose all their color while cooking. Fortunately they are really delicious and seem to not get as crumbly as many other kinds of beans. The beans grow in Styria, but I haven’t seen them on any other farmers markets. But if you know a turkish supermarket in your neighborhood ask them for ‘Barbunya Fasülye’ – if you manage to pronounce it :) This recipe is definitely worth a try!


  • 200g cherry [barlotti] beans [dried]
  • 2 medium onions
  • 2 medium potatoes
  • 2 medium carrots
  • 3 cloves garlic
  • 2 tablespoons tomato paste
  • 6 tablespoons oliv oil
  • 1.2 l water
  • 1 tablespoon salt
  • pinch sugar
  • parsley


_ place beans in plenty of water over night [they will shrivel and grow to twice their size]


_ finely chop onions, carrots and potatoes

_ mince the garlic

_ fetch a large pot and heat the olive oil

_ first sauté the onions

_ then carrots and potatoes

_ finally add the garlic

_ after a few minutes add the tomato paste, drained beans, salt and sugar

_ top up with hot water

_ simmer for about 40 minutes

_ season with more salt and sugar if necessary

_ turn off the heat, cover and leave the stew for a good half an hour

_ serve topped with plenty of parsley

fox_cherry_bean_stew fox_cherry_bean_stew

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