"Gourmand's corner
Sunday, May 14, 2006
Zeytinyağlı Barbunya (Barlotti Beans in Olive Oil):
The pink and meaty barlotti, or pinto, beans are used for this garlicky, oily dish, which is served with yogurt and lots of bread to soak up the oil. If using fresh beans, shell them and boil them in water for 15 minutes to get rid of the gas, before proceeding with the recipe."
More:Gourmand's corner - Turkish Daily News May 14, 2006
