Kuru Fasulye (Turkish Beans)
Kuru fasulye is a comforting and flavorful Turkish bean stew made with white beans, tender meat, and aromatic spices. This Turkish dish can be enjoyed with various meats or as a vegetarian option. Traditionally served with Turkish rice or bulgur pilav, kuru fasulye makes for a satisfying and wholesome meal that can be easily prepared and customized to suit your taste preferences.
- Prep time
- 8 hr 10 min
- Cook time
- 1 hr 45 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 400 grams dried white beans ((cannelini beans or navy beans))
- 1 tablespoon olive oil
- 400 grams diced beef
- 57 grams butter
- 2 small onions (diced)
- 2 tablespoons tomato paste
- 1 teaspoon pepper paste (see the note 5 below)
- 1 tomato
- 1/4 cup diced green peppers
- 1/2 cup water
- 1½ teaspoons salt
- 1 teaspoon cumin
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 4 cups water
Instructions
- 1
Thoroughly rinse the white beans.
- 2
Place the rinsed beans in a large pot or bowl.
- 3
Cover the beans with a generous amount of water (we use 8 cups) and allow them to soak for a minimum of 8 hours or overnight. This process helps the beans cook faster.
- 4
Drain and set aside the soaked beans, discarding the water used for soaking.
- 5
In a large pot, add the beans and cover them with 4 cups of room temperature water. Bring to a boil without a lid.
- 6
Once boiling, lower the heat to medium-low. Partially cover the pot and simmer until the beans are tender, which should take about 35-40 minutes. Start checking at 30 minutes as cooking times can vary based on bean type.
- 7
Skim off any foam from the surface once or twice during cooking.
- 8
In a large saucepan or Dutch oven, heat olive oil over medium heat.
- 9
Add diced beef and cook on medium-high heat for about 5 minutes or until it releases its juices.
- 10
Stir well, then lower the heat. Cover and simmer on medium-low for approximately 20 minutes, ensuring there's enough juice in the pan. If dry, add 1/4 cup of water and continue to cook covered for an additional 20-25 minutes until tender. Regularly check and add water if needed.
- 11
Note: If using lamb, cooking time is typically shorter, around 30 minutes.
- 12
When the meat is tender, add butter to the pot, stirring until melted.
- 13
Add diced onion, cover, and cook on medium-low heat about 5 minutes or until soft, stirring occasionally.
- 14
Mix in tomato paste and red pepper paste, cooking for 2-3 minutes with constant stirring.
- 15
Introduce diced pepper and tomato, stir well, and cook covered for 3 minutes on medium-low heat.
- 16
Add 1/2 cup of water to the pot, stirring thoroughly.
- 17
Incorporate the cooked beans along with their cooking water and all spices, stirring well.
- 18
Bring the mixture to a boil over medium-high heat, then reduce to medium-low and simmer for 10 minutes.
- 19
Allow the stew to rest for 15 minutes before serving.
- 20
Serve with Turkish Rice or Bulgur Pilav and Cacik.