Plaki means vegetables cooked in olive oil. Armenians consider White Bean Plaki a hearty Lenten main dish that can be eaten hot or cold. When not fasting, Plaki is especially lovely when served alongside grilled beef or lamb.
¼ cup olive oil
2 small cloves garlic, finely chopped
1 large onion, coarsely chopped
2 pounds potato, cut into bite-sized pieces
3 carrots, cut into bite-sized pieces
3 stalks celery, diced
1 can (14.5oz) white kidney beans, drained and rinsed well
¼ cup chopped fresh flat-leaf parsley
3 tablespoons tomato paste
1 ½ teaspoon salt
½ teaspoon ground cumin
Pinch of cayenne
Juice of 1 lemon
1. Sauté the olive oil, garlic, and onion over medium heat in a large pot until the onions are tender.
2. Add 2 ½ cups water, potatoes, carrots, celery, white kidney beans, parsley, and tomato paste. Bring to a boil, then lower the heat, cover loosely, and simmer until the potatoes and carrots are cooked through and much of the liquid is absorbed, about 30 minutes.
3. Stir in the salt, cumin, cayenne, and lemon juice. Cook another 5 minutes before serving.