Large Fire Beans with Carob Syrup

Rating: 4.0 / 5.00 (1 Votes)

Total time: 45 min

Servings: 8.0 (servings)



1. soak beans in a large baking bowl covered with enough cold water for one night. Drain and rinse beans, place in a saucepan and cover with enough water. Add bay leaves and peppercorns and cook for half an hour uncovered.

In the meantime, finely dice the bacon. Peel and dice the onion. Peel the garlic and press it smooth with a wide knife blade.

Heat the oil in a frying pan over medium-high heat. Saute bacon, onion and garlic until translucent. Fold in tomatoes, sugar, 1 tsp salt and enough pepper to taste and gently toss for 8-10 minutes.

Stir the sauce with the orange zest into the beans and cook everything together for 1 to 1 and a quarter hours over medium heat uncovered. 1/2hour before end of cooking time, stir in carob syrup and continue cooking until beans are tender. Lift the beans out of the saucepan with a skimmer, arrange them on a platter, pour a little of the cooking juices over them and all around, and drizzle olive oil. Serve lukewarm with the remaining sauce.

Carob syrup made from carob is available in Turkish grocery stores under the name “Keci Boynuzu Pekmezi” or can be ordered there. It will keep in the refrigerator for about a week.

Our tip: Use a bacon with a strong flavor – this will give this dish a special touch!

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