Einsteiger

Kuru Fasulye (Turkish White Bean Stew)

Name: Kuru Fasulye (Turkish White Bean Stew)
Total time: 1 h 30 min
Yield: 4
Cuisine: Turkish
Ingredients: 300 g Dried white beans (cannellini or haricot), soaked overnight; 1 Onion, chopped; 1 Green pepper, chopped; 2 cloves Garlic; 3 tbsp (45 ml) Olive oil; 1 tbsp (15 ml) Tomato paste; 1 tbsp (15 ml) Red pepper paste (biber salçası); 1 Tomato, grated; 1 tsp (5 ml) Turkish red pepper flakes (pul biber); 1.5 tsp (7.5 ml) Salt; 750 ml Hot water

White beans simmered soft in a deep red sauce of onion, pepper paste and tomato until creamy — the plain, beloved everyday stew that Turks eat over rice and call, only half-jokingly, the national dish.

Quelle

Rezept von Turkish home kitchens · 🏺 Traditionell · Household and neighbourhood cooking carried across Türkiye — no single author owns these dishes

Turkish · traditional dish — An ownerless traditional dish, so no individual cook is credited. The cited article documents kuru fasulye as a Turkish stew of dried white beans in a tomato-and-pepper sauce, an everyday staple eaten with rice. Quantities and step wording here are this book's own.

Hintergrund auf Wikipedia ↗

Zubereitung im Video · 3 Videos

Hungry Man Kitchen EmreDishcovery Turkish Cuisine Engineers

⏱ 90 Min.🍽 4 Portionen🔥 300 kcal🇹🇷 Türkei🌶️

VeganVegetarischLaktosefreiGlutenfreiNussfreiHalal

Zubereitung

Drain the soaked beans, put them in a pot with fresh water, bring to the boil, then simmer 40–50 minutes until almost tender, skimming any foam. Drain, keeping the beans. (Skip this step for tinned beans.)
In a wide pot, heat the olive oil and soften the onion and green pepper over medium heat.
Add the garlic and cook until fragrant.
Stir in the tomato paste and red pepper paste and cook 1–2 minutes so they lose their raw edge and darken slightly.
💡 Frying the pastes for a minute before adding liquid deepens their flavour — raw paste tastes flat and sour.
Add the grated tomato and pepper flakes and cook 2 minutes.
Tip in the beans and turn them through the sauce.
Pour in the hot water and add the salt.
Bring to a gentle simmer, half-cover, and cook 20–30 minutes until the beans are completely soft and the sauce has thickened around them.
Check a bean is creamy inside; if not, simmer a little longer with a splash more water.
Taste and adjust the salt, then rest off the heat 10 minutes so the sauce clings.
Serve hot over rice pilaf, with pickles or raw onion on the side.

💡 Tipps

A spoon of butter stirred in at the end makes it richer, but then it is no longer vegan.
Classically simmered with cubes of lamb or slices of pastırma for a meaty version.