Fasulye Pilaki (White Bean Salad in Olive Oil with Tomato and Parsley)
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
Opens Equal House and puts it on the night you choose. No app yet? It’s free, and the recipe comes with you when you install it.
Ingredients
- 800 g tinned cannellini beans, drained
- 2 carrots, cubed
- 1 onion, finely chopped
- 2 ripe plum tomatoes
- 4 tbsp olive oil
- 1 lemon, juiced
- 3 tbsp flat-leaf parsley, chopped
Nutrition (per serving)
- Calories
- 369 kcal
- Protein
- 15.4 g
- Carbohydrate
- 35.6 g
- of which sugars
- 6.8 g
- Fat
- 14.8 g
- of which saturates
- 2.1 g
- Fibre
- 14.3 g
- Salt
- 1.25 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a pan and cook the onion and carrots for 8 minutes until softened.
- 2
Add the ripe plum tomatoes, roughly chopped, and cook for 5 minutes until starting to break down.
- 3
Stir in the tinned cannellini beans and 100ml water, cover and simmer for 10 minutes.
- 4
Take off the heat and leave to cool to room temperature, or chill if you have time.
- 5
Stir in the lemon juice and flat-leaf parsley just before serving.
Plan your meals — and share the cooking
Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.
Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.