Turkish Barbunya Pilaki Salad | Rich Autumn Pinto Bean Bowl

Rinse the pinto beans thoroughly in a colander under cold water, then drain well. (If using dry pinto beans, soak them in plenty of water overnight, then the next day cook in lightly salted water until tender, but not too soft so they do not fall apart).

Peel the carrots and cut them into rounds about half a centimeter thick. Finely dice the onion, and peel and thinly slice the garlic cloves.

Heat half of the extra virgin olive oil (approx. 30 ml) in a deep pan. Add the finely chopped onion and sliced carrots, then sauté over medium heat for 5-6 minutes until the onion is translucent and the carrots soften slightly.