Countries › Türkiye › Kuru Fasulye - white bean stew

Kuru Fasulye - white bean stew

A fiery stew of white beans slow cooked in a rich tomato, pepper and chilli broth.

30 min

Prep

85 min

Cook

4

Serves

Ingredients

Other

dried white beans ((haricot))320 g

¾ tbsp salt ((24g))1 pieces

extra virgin olive oil ((90g, 9 tbsp))100 ml

onions2 pieces

heaped tbsp tomato paste ((50g))1 pieces

heaped tbsp Biber şalçası ((red pepper paste, 50g))1 pieces

freshly ground black pepper0.5 tsp

water1.1 l

dried red chillies ((or chilli powder to taste))5 pieces

Turkish green pepper ((or 1 small green bell pepper))1 pieces

Şehriyeli Pilav ((to serve))1 pieces

Turkish pickles ((to serve))1 pieces

Method

Add the beans and 1 tbsp (14g) of the salt to a mixing bowl, cover them generously with water and soak overnight.

The next day, heat the olive oil in a casserole (to use a pressure cooker, see Notes below). In the meantime, peel and roughly chop the onions, then sauté them in the oil until they begin to turn golden. Stir in the tomato paste, pepper paste and black pepper and continue frying until the pastes have dissolved into the oil.

Carefully pour in the water to stop the frying, then drain the beans, rinse them and add to the casserole as well. Trim the chillis and green pepper, cut the green pepper into chunks and add both to the casserole. Bring it to a boil, then cover it with a lid and simmer for 75 minutes, stirring every now and then, until the beans are tender. If necessary, top up the water throughout, but you want to have a rich stock by the end that’s not too diluted.

Once tender, season them with the remaining ¾ tbsp (10g) of salt and continue cooking for another 10 minutes to let the beans absorb the salt.

Divide over plates and serve alongside pilav and Turkish pickles.