Borlotti Beans in Olive Oil (Barbunya Pilaki)

Method

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1. 1Drain the beans that have soaked overnight. Cover with water by about 5 cm and simmer without salt for 40-50 minutes, until tender but still whole; drain.
2. 2In another pot, heat the olive oil and cook the onion for 5 minutes until soft and translucent. Add the garlic and stir for 1 minute.
3. 3Add the carrot and potato and cook for 3-4 minutes. Stir in the tomato paste for about 1 minute, until fragrant.
4. 4Add the grated tomatoes, cooked beans, sugar, salt and hot water. Bring to a boil, then simmer on low heat with the lid ajar for 25 minutes.
5. 5When the carrots and potatoes are soft and the liquid has thickened into a light sauce, stir in the lemon juice and take the pot off the heat.
6. 6Let cool to room temperature in the pot, then chill for at least 1 hour. Serve sprinkled with parsley and a drizzle of olive oil.