Cozy Bowls of Kuru Fasulye: A Taste of Turkish Home Cooking, Turkey

 

Dry Beans – Turkish White Bean Casserole

 

Here is a comforting and soothing recipe for Kuru Fasulye.

A beloved Turkish white bean stew that is simple, filling, and full of homemade flavors.

It is usually served with rice and pickles for a truly traditional experience.

Serves: 4–6

Prepared Time: 10 minutes (+ soaking time)

Cooking Time: 60–90 minutes (or faster in a pressure cooker)

Total Time: ~1.5–2 hours

Ingredients:

·         2 cups dry white beans (dried beans or cannellini)

·         1 large onion, finely chopped

·         2–3 tablespoons olive oil or butter (or a combination)

·         1 tablespoon tomato paste

·         1–2 tomatoes, grated (or 1/2 cup crushed tomatoes)

·         1 teaspoon red pepper paste (pepper paste, optional but traditional)

·         1 teaspoon red pepper powder

·         Salt and pepper, to taste

·         4–5 cups water or vegetable/broth

Optional additions:

·         1–2 green peppers or mild hot peppers, minced

·         1–2 cloves garlic, minced

·         For a meaty version, cook/sauté sucuk (Turkish sausage) or pastırma (cured beef)

Instructions:

Soak Beans:

Wash beans in plenty of water and soak overnight.

Or: Boil beans for 5 minutes; turn off heat, cover and let sit for 1 hour.

Drain before using.

Cook Base:

Heat oil or butter in a large saucepan.

Sauté onions until soft and golden.

Add tomato paste (or pepper paste if using).

Cook for 1-2 minutes to bring out the flavor.

Add grated tomatoes and cook for a few more minutes until thickened.

Add Beans and Bring to a Boil:

Stir in soaked beans, paprika, salt, and pepper.

Add enough water or broth to just cover beans (about 4-5 cups).

Bring to a boil, then reduce heat and simmer on low, partially covered, for 1-1.5 hours, until beans are tender.

Add more water if needed.

When beans are tender, taste and adjust seasonings.

Stew should be thick but still slightly watery.

Traditional Serving:

Serve hot with fluffy Turkish pilaf (pilaf)

Add pickles or crusty bread

Optional: Drizzle with olive oil or sprinkle with Aleppo pepper or sumac before serving