Turkish Kidney Bean Salad (Barbunya Pilaki) - cooking recipe

Ingredients

1/2 cup olive oil
2 None onions, chopped
3 cloves garlic, chopped
1 None large potato, cut into small cubes
2 None mild green chilies, seeded, diced
2 None carrots, cut into small cubes
3 x 14 oz cans red kidney beans, drained and rinsed
1 None lemon, juiced, plus extra lemon juice to serve
6 None tomatoes, diced
1/3 cup parsley, chopped

Preparation

Heat oil in a large saucepan on low. Saute onion for 5 minutes, until soft and pale golden. Add garlic, potato, chili and carrot and cook for another 5 minutes. Stir canned beans, lemon juice and tomatoes. Season to taste and cook for another 20 minutes.
Stir in parsley, reserving a little to garnish. Serve at room temperature, sprinkled with reserved parsley and drizzled with a little extra lemon juice.