Borlotti beans in olive oil (Zeytinyağlı barbunya)

1. Soak the beans overnight, then par-boil them the next day in fresh water for 40 minutes (they should still be firm) and drain.

2. In a pot, soften the chopped onion in the olive oil, add the sliced garlic and tomato purée and fry for 1 minute.

3. Add the diced carrot and potato and the grated tomatoes and cook for 3 minutes.

4. Add the beans, sugar and salt, pour in enough hot water to just cover and simmer covered over low heat for 40 minutes until the beans are creamy and tender.

5. Let it cool in the pot; don't pour off the liquid.

6. Serve cold, generously sprinkled with parsley.

Tip: Best in early summer with fresh shelled borlotti – no soaking needed, just 40 minutes' cooking. Barbunya is one of the stars of the Turkish olive oil meze table.