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Turkish inspired beans and potatoes

Turkish spiced beans and potatoes

Turkish flavors in a classic beans and potato potage
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Prep Time 10 minutes
Cook Time 40 minutes
Resting time 20 minutes
Total Time 1 hour 10 minutes
Servings 4 servings
Calories 550 kcal

Equipment

  • 1 Large pot standard stainless or iron pot
  • 1 Knife chopping things

Ingredients
  

  • 2 tbsp olive oil extra virgin
  • 2 whole onions diced medium sized yellow or white
  • 4 cloves garlic fresh
  • 2 tbsp black pepper freshly ground
  • 2 tbsp course salt
  • 3 wholle potatoes peeled, cut into large pieces
  • 15 ounces kidney beans dark red, strained
  • 15 ounces mixed beans kidney, black, pinto beans do not strain
  • 15 ounces garbanzo beans strained
  • 4 ounces wine cheap white, great use for boxed wine
  • 4 ounces water

Instructions
 

  • Smash and dice 4 cloves of garlic into a hot pot with olive oil and salt, sweat the garlic until it softens (estimated 5-10 minutes)
    garlic
  • Add 2 diced medium sized onions, sweat until they begin to stick to the bottom of the pan, deglaze with a glass of cheap white wine
    onions
  • Add Turkish styled spices
    Turkish Baharat
  • Slow simmer for up to 10 minutes, adding a glass of water to continue sweating the onions and garlic
  • Add black pepper to taste preference (2 tbsp default), stir continuously
    black pepper
  • Add peeled, chopped potatoes, cover and cook at a medium heat
    potato
  • Add canned beans, cover and cook at a medium heat
    Beans
  • Let sit at a very low heat, up to 30 minutes longer before turning off the heat

Notes

This entire pot has an estimated 2200 calories, with a total fat of around 34 grams, with approximately 3.8 grams of saturated fat and most of that is from the olive oil. If you believe the oleic acid is good for you and you're not drastically controlling saturated fat intake you can leave the olive oil in.
At 4 servings, we're only talking about <1 gram of saturated fat per serving, and a mere 550 calories. Add 100 for wine, and you're at 650 calories for a meal.
Nice!
It is easy to substitute water for the olive oil and sweat the onions and garlic without oil. It will modify the flavor slightly, but you can save an estimated 240 calories. Cutting olive oil will cut out 60 calories a serving.
This dish is very flavorful, while maintaining a bit of a goulash vibe (sans pasta and meat).