Turkish Kuru Fasulye is a classic, comforting dish that’s a staple in Turkish homes. This delicious bean stew is made with soft white beans, simmered in a rich tomato sauce, and can include tender pieces of beef or lamb for added flavor. Whether served as a vegetarian meal or with meat, this dish is often enjoyed with a side of rice and pickles, making it a filling and satisfying main course. Perfect for weeknight dinners or family gatherings, this recipe is easy to follow and full of bold, traditional Turkish flavors.
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Turkish Kuru Fasulye (Stewed White Beans) Recipe
Description
Traditional Turkish Kuru Fasulye is a hearty stew made with white beans, simmered in a rich tomato sauce, with or without meat. This dish is a staple in Turkish cuisine and is typically served with rice. Nutritious and easy to prepare, it’s the perfect comfort food for cold days or whenever you’re craving a taste of authentic Turkish flavors.
Ingredients
Instructions
- Soak the White Beans:
Begin by soaking 2 cups of dried white beans in cold water overnight. This step is essential to soften the beans and reduce cooking time. Make sure to fully cover the beans with water, as they will expand as they soak. The next day, drain and rinse the beans under cold running water to remove any excess starch and set them aside. - own the Meat (Optional):
If you are making the meat version, start by heating 2 tablespoons of olive oil in a large pot over medium heat. Add 200 grams of cubed beef or lamb into the pot and cook, stirring occasionally, until the meat is browned on all sides. This will take around 5-7 minutes. Once the meat is browned, remove it from the pot and set it aside on a plate. This step adds depth and richness to the dish, but can be skipped for a vegetarian version. - Sauté the Onion:
In the same pot (or in fresh oil if no meat was used), add 1 medium onion, finely chopped, and sauté over medium heat until the onion becomes soft and translucent. Stir frequently to ensure even cooking and to prevent the onions from burning. The goal here is to bring out the natural sweetness of the onion, which forms the base of the stew’s flavor. - Add Tomatoes and Spices:
Once the onions are soft and golden, add 2 finely chopped tomatoes (or 1 tablespoon of tomato paste) to the pot. Stir to combine and cook for about 3-4 minutes until the tomatoes break down and create a thick, flavorful base for the stew. If using tomato paste, be sure to cook it for a few minutes to release its deep, concentrated flavor. At this stage, stir in 1 teaspoon of paprika, and season with salt and pepper to taste. The paprika adds a smoky, mildly spicy flavor that complements the richness of the beans and meat. - Add Beans and Liquid:
After the tomato mixture is ready, it’s time to add the soaked white beans to the pot. Stir to coat the beans in the flavorful tomato base. Pour in 4 cups of water or broth, making sure the beans are fully submerged. Broth, whether chicken or vegetable, adds more depth of flavor to the stew, but water works just fine for a lighter taste. If you browned meat earlier, return it to the pot at this point. - Simmer the Stew:
Bring the stew to a gentle boil, then reduce the heat to medium-low and cover the pot. Let it simmer for about 40 minutes, or until the beans are fully tender. Stir occasionally to prevent the beans from sticking to the bottom of the pot, and add more water or broth if necessary to keep the beans covered. The longer the stew simmers, the richer the flavors become. You can check for doneness by tasting a bean—it should be soft but not falling apart. - Serve the Kuru Fasulye:
Once the beans are tender and the flavors have melded together, your Turkish Kuru Fasulye is ready to serve. For an authentic experience, serve it with a side of fluffy rice (pilav) and a wedge of fresh lemon. Garnish with chopped parsley for a pop of color and freshness. This dish is perfect on its own, but it’s even better when enjoyed with crusty bread to soak up the rich, savory sauce.
Notes
- Soak the Beans Overnight: To ensure the beans cook evenly and soften properly, soak them in cold water overnight. This not only reduces the cooking time but also makes the beans easier to digest by minimizing their gas-producing effects.
- Use Broth for Enhanced Flavor: For a richer taste, substitute water with chicken, beef, or vegetable broth. If you’re aiming for a vegetarian dish, vegetable broth adds a deeper flavor that elevates the stew.
- Cook Slowly for Best Results: To achieve tender beans, simmer the stew on low to medium heat. Slow cooking ensures the beans absorb all the rich flavors and reach the perfect texture without becoming mushy.
- Tastes Even Better the Next Day: Like many stews, Kuru Fasulye becomes even more flavorful when allowed to sit overnight. The ingredients meld together, creating a deeper and more complex taste. It’s ideal for making ahead and serving the next day.
- Pair with Rice for a Complete Meal: Traditionally, Kuru Fasulye is served with buttery Turkish rice (pilaf). Complement your meal with a side of tangy pickles and yogurt to enjoy a full Turkish dining experience.
- Customize the Spices to Your Taste: While the recipe includes basic spices like paprika, salt, and pepper, feel free to adjust or add more to suit your preference. Adding cumin or chili flakes can give the dish a unique and bold flavor.
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