black-eyed peas with a parsley and tomato sauce

börülce

 

Although Turks are among the most committed carnivores you will come across, there is a still a great fondness for lentil and legume dishes in Turkish cuisine. Black-eyed peas are considered a delicacy, more expensive than regular beans, and are cooked with care. This is a beatiful recipe that shows them off nicely. It has an astonishing amount of parsley in it – a whole bunch – but trust me, it works. Make sure you put it all in. The swig of worchestershire sauce at the end is not quite traditional, but gives it that great kick. The village ladies highly approved.

 

500g beans

1 tbsp of olive oil

2 onions

1 teaspoon dried thyme

1 can diced tomatoes

2 tablespoons of tomato paste

600ml chicken stock

1 tsp sugar

1 bunch parsley, chopped finely stalks and all

1 ½ teaspoons salt

Cracked pepper to taste

 2 tablespoons olive oil

1 tablespoon Worchestershire sauce (İngiltere Sosu)

 

 

NOTE: this recipe requires prep the night before

 

 

Soak the beans in cold water overnight.

 

 

The next day, heat the olive oil in a large pot, and add the onions and thyme. Fry over low heat until the onions are softened.

 

 

Turn up the heat, and add the diced tomatoes, tomato paste, chicken stock, sugar and beans and stir well until combined. Bring to the boil, then lower the heat, cover, and leave to simmer for 45 minutes.

 

 

Stir through the parsley, salt, pepper, extra olive oil and Worchester sauce if using to season.

 

 

Serve hot with crusty bread and a side salad.

 

 

SERVES 4