Turkish beans with pickled tomatoes from Milk Street - The New Home Cooking (page 130) by Christopher Kimball

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Notes about this recipe

  • Eat Your Books

    Can substitute lamb shanks for beef shanks.

  • Cookie24 on August 21, 2019

    I've made this a few times and each time something gets adjusted to please the family tastes. The beans are good even without the pickled tomatoes (family prefers no topping). I've reduced the red pepper flakes (family prefers not so spicy) and omitted the pomegranate molasses when I didn't have any. Also have substituted dill with parsley and cooked it in my slow cooker instead of the oven. Have used Mayocoba beans or Cranberry beans that have been soaked over night with salt. I always add beef base to boost beefy flavor; the most important ingredient besides the beans is the beef shank, it makes the dish. Since I don't always make the tomato topping, I'll serve it with a squeeze of lime or wedges on the side to add some acid.

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