Baking Hermann
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Kuru Fasulye (White Bean Stew)

Contrary to belief, the national dish of Turkey is not Kebab, Lahmacun or Menemen. Instead, many locals will name Kuru Fasulye, a fiery stew of white beans that have been slow-cooked in a rich tomato, pepper and chilli broth.

Contrary to belief, the national dish of Turkey is not Kebab, Lahmacun or Menemen. Instead, many locals will name Kuru Fasulye, a fiery stew of white beans that have been slow-cooked in a rich tomato, pepper and chilli broth.

Although you’ll often find Kuru Fasulye prepared as a bean and beef stew, the plant-based version is just as traditional and served across many lokantas. It’s incredibly easy to prepare, but takes some time to cook, since you’re working with dried legumes. The reward are perfectly stewed beans coated in a thick, spicy sauce. The ultimate comfort food.

serves 4 if served with rice

Ingredients

  • 320g dried white beans (cannellini)

  • 2 tbsp salt

  • 90g extra virgin olive oil (100 ml, 8 tbsp)

  • 2 onions

  • 1 heaped tbsp tomato paste (50g)

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

  • 1/2 tsp freshly ground black pepper

  • 1.3l water

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

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

  • Freshly steamed rice & Turkish pickles to serve

Method

Add the beans and 1 tbsp 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. 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 90 minutes, stirring 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 1 tbsp of salt and continue cooking for another 15 minutes to let the beans absorb the salt.

Divide over plates and serve alongside freshly steamed rice and Turkish pickles.

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Kuru Fasulye (White Bean Stew)

Contrary to belief, the national dish of Turkey is not Kebab, Lahmacun or Menemen. Instead, many locals will name Kuru Fasulye, a fiery stew of white beans that have been slow-cooked in a rich tomato, pepper and chilli broth.
Active Time 30 minutes
Total Time 2 hours 15 minutes
+ Soaking Overnight 12 hours
Course Mains
Cuisine Turkish
Servings 4 (if served with rice)

Ingredients
  

  • 320 g dried white beans (cannellini)
  • 2 tbsp salt
  • 100 ml extra virgin olive oil (90g, 9 tbsp)
  • 2 onions
  • 1 heaped tbsp tomato paste (50g)
  • 1 heaped tbsp Biber şalçası (red pepper paste, 50g)
  • 1/2 tsp freshly ground black pepper
  • 1.3 l water
  • 5 dried red chillies (or chilli powder to taste)
  • 1 Turkish green pepper (or 1 small green bell pepper)
  • Freshly steamed rice & Turkish pickles to serve

Instructions
 

  • Add the beans and 1 tbsp 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. 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 90 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 1 tbsp of salt and continue cooking for another 15 minutes to let the beans absorb the salt.
  • Divide over plates and serve alongside freshly steamed rice and Turkish pickles.
Print Recipe

4 Comments

  1. Lisa

    Hi! Love your content- just wondering if you have any suggestions if I cannot have oil?

    Reply
    • Julius Fiedler

      You could actually use leave it out. Just dry fry the onion for a little bit, then add the pastes and water together. Let me know if that worked.

      Reply
  2. Deirdre

    Hi!

    If I want to use a shortcut with tinned white beans how much liquid should I use?

    Thanks!

    Reply
    • Julius Fiedler

      I haven’t tested it with tinned beans, but once you add them, just about cover them with water, season well and then cook for another 10-15 mins.

      Reply

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