Baked Bean Day. A delicious recipe for this delicious dish
There is a cliché that is repeated all the time. That Fatih Sultan Mehmet left without being able to eat a single dry bean with tomato paste. Because both dry beans and tomatoes, and therefore tomato paste, are flavors that entered our cuisine later. Both came after the discovery of the American continent and over time they have found a place in our cuisine. When we look at the geographical indications map today, we see that there are many varieties of dry beans, and that there are different varieties of dry beans everywhere from Edirne to Ardahan.
Aylin Oney TanISPIR BEAN IS DELICIOUS
One of the most well-known is the İspir bean of Erzurum. Erzurum also has other geographically indicated beans. For example, Narman and Hınıs beans are also tiny, bead-like beans like İspir. We see that many beans are also called sugar beans. Of course, these are beans that are enjoyable to eat like candy rather than having a slightly sweet taste, and the inside is cooked as soft as halva anyway. One of the most sought-after features in dry beans is that the inside is soft and cooked without falling apart, and the skin is thin.
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