Turkish Braised Cannellini Beans with Olive Oil & Vegetables

Ingredients:

• 3 tbsp Heraclea Everything Oil EVOO 
• 1 carrot (100g), peeled and diced
• 1 medium-sized potato (150g), peeled and cubed (Yukon Gold or Creamer potatoes work well)
• 2 garlic cloves, finely chopped
• 1 medium white or yellow onion (150g), diced
• 1 tbsp (14g) tomato paste
• 1 (16-ounce) canned fire roasted tomatoes (regular canned tomatoes will also work)
• 1 (14 oz) can Heyday cannellini beans, drained
• 1 tsp sugar
• Juice of 1 lemon
• 1 tsp salt
• 1 tsp ground black pepper
• 2 cups water

To Garnish:

• 1 tbsp Heraclea Lemon Infused Olive Oil
• ¼ cup flat-leaf parsley, roughly chopped
• Squeeze of lemon

Steps:

1. Heat 3 tablespoons of olive oil in a large pot over medium heat. Add the diced carrot and potato; cook for about 3 minutes, until slightly softened. 
2. Stir in the garlic and onion, and sauté for another 2 minutes, stirring to coat the vegetables. Cook over low to medium heat for 10 minutes, until the vegetables are tender.
3. Stir in the tomato paste and canned tomatoes until well combined. 
4. Add the drained beans, sugar, lemon juice, salt, pepper and 2 cups of water. Mix gently, then reduce the heat to low. Cover and simmer for 20 minutes, allowing the flavors to meld.
5. Remove from heat and let cool, covered, in the pot.
6. To serve, plate the beans and drizzle with 1 tablespoon of lemon-infused olive oil. Garnish with chopped parsley and a squeeze of fresh lemon. Serve at room temperature or chilled, ideally with other meze or a slice of crusty bread. The flavor improves as it rests in the fridge.

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