Kuru fasulye – white bean stew

Name: Kuru fasulye – white bean stew
Total time: 90 min
Yield: 4
Cuisine: Turkish
Ingredients: 400 g dried white beans (or 2 tins); 1 onion, 2 cloves garlic; 1 tbsp tomato paste, 1 tbsp biber salçası; 3 tbsp butter; 1 tsp pul biber, salt, pepper; Optional: 200 g diced beef (halal) or 2 sucuk; Rice to serve

Kuru fasulye is the national dish for many Turks: white beans slowly braised with onions, pastes and butter. Rice, cacık and pickled peppers are part of the meal.

Time: 90 minServings: 4Difficulty: easy

Method

Soak the beans overnight, drain and pre-cook in fresh water for 45 minutes (tinned beans: just rinse).
Soften onion and garlic in butter, brown the meat briefly if using.
Stir in the pastes, add the beans and cover with 700 ml water.
Cover and simmer over low heat for 40 minutes until the sauce is creamy, season.
Serve with rice, cacık and pickled peppers.

Tip from the storeDried beans from İspir or dermason beans are available loose and packed – they turn especially creamy.

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