A lokanta or 'tradesmen's restaurant' is where you can find delicious home-cooked style food in Turkey – such as this roasted vegetable stew with butterbeans.


  • 1 large onion, roughly chopped

  • 6 peppers, assorted red and yellow, deseeded and quartered

  • 400g tomatoes assorted sizes and colours

  • 20 thyme sprigs

  • 8tbsp olive oil

  • 2 x 400g tins butter beans

  • 2tsp ground allspice

  • 350g green beans

  • Salt and freshly ground black pepper


  • 1.

    Preheat the oven to 200C/180C Fan /Gas 6.

  • 2.

    Transfer the onion and other vegetables to a roasting tin with the whole thyme sprigs and trickle over the olive oil. Roast the vegetables for 1 hour.

  • 3.

    Add the butter beans and ground allspice to the roasting tray and mix well, making sure that any dry parts are well coated in olive oil. Bake for a further 30 minutes.

  • 4.

    Cut the stem ends off the green beans. Cook in a pan of boiling salted water for 4 minutes. Remove and refresh in a bowl of iced water.

  • 5.

    Fold the green beans into the roasted vegetables. Season with salt and pepper and serve.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 582kj
  • Fat Total 29g
  • Saturated Fat 4g
  • Protein 19g
  • Carbohydrate 67g
  • Sugar 14g
  • Sodium 1498mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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