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.
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.