Barbunya (Pinto Beans with Tomatoes, Carrots)

This is a dish from my childhood… I remember hating this dish (with a passion) for the best part of my young life. Just when I found an appreciation, it was time to leave… Now, I finally found a balanced recipe (my own, from many attempts based on online recipes) that works…. Not better than my mom’s, of course. Is anything really ever better than mom’s though? Or is it the memories associated with those meals that makes it ‘taste’ better? Discussion for another time)

Zeytinyagli Barbunya (Pinto Beans with Tomatoes, Carrots)


  • Pinto Beans, 3-4 cups, soaked overnight
  • Onion, 1 large
  • Anaheim Peppers, 2 of them, chopped
  • Carrots, 3-4 medium ones, cut into mini cylinders or half moons
  • Canned Tomatoes
  • Pepper paste, 2 tbsp
  • Garlic, 5-6 cloves, minced
  • Sugar, 1 teaspoon
  • Italian parsley, handful, chopped
  • Lemon, half of one, juiced
  • Black Pepper, to taste
  • Salt – OPTIONAL

In a pressure cooker, cook the beans to appropriate doneness (8-12 minutes to “firm but not hard, soft but not mushy” consistency). Alternatively, boil the beans in a deep pan with enough water for 20-30 minutes.

In a Dutch oven or a 6-qt pan, heat the oil on medium high heat. Sauté the onions and the garlic for 3 minutes. Add the carrots and sauté for 3 more minutes. Add the pepper paste, tomatoes, sugar, salt (don’t add salt, if on 20/20) and black pepper. Sauté for 3 more minutes. Add the peppers and the beans. Stir well. Add a cup of water. Bring to boil and then turn down the heat. Cover and simmer for 15-20 minutes.

When the cooking period is done, mix in the parsley. After the dish is chilled, stir in the lemon juice. Add more lemon juice and Italian parsley as desired while serving.

Serves 10. Small portions, great soothing taste.

Here is the nutrition information on this recipe:

2 responses to Barbunya (Pinto Beans with Tomatoes, Carrots)

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