Zeytinyağlı Barbunya (Pinto beans in olive oil)

2 cups dried pinto or cranberry beans
3 large cloves of garlic, smashed lightly so as to break slightly
Olive oil
1 potato, diced large
1 onion, chopped (not too small)
4 large tomatoes, diced or 1 small can unsalted tomato purée
1 carrot, sliced
Tomato paste

salt
Chopped parsley, for serving

Cooking Instructions:

The night before: soak the beans in cold water overnight. Or, if you are going to make this at night, you can start to soak the beans in the morning. They should soak for at least 8 hours.

When the beans have soaked for at least 8 hours, drain and rinse them. Put them in a large pot with cold water, and bring the water to a boil. Reduce heat to a slow boil and cook until beans are cooked but not soft. They should not be mushy, just crushable. They will be cooked again, so we do not want them to be mushy. When they are ready, drain them and run cold water over them for a few seconds to stop the cooking.

In the same pot, heat half a cup of olive oil. Add onion and cook until softened. Now add tomatoes, carrot, potato, and garlic. Stir and cook one minute. Add beans. Add water to the level of the beans, add about a tablespoon of tomato paste, and stir. Bring to a slow boil and cook until potatoes are cooked through. Add salt to taste (approx 1-2 tablespoons is probably the right amount) and cool. Serve cold with chopped parsley on top and lemon wedges.