Kuru fasulye (tomato white bean stew with beef)

Turkey's "national dish": a tomato white bean stew that's always served with rice pilaf and pickles. On the lunch menu at every lokanta.

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Method

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1. Soak the beans in plenty of cold water overnight.
2. The next day, drain, pre-cook in fresh water for 30 minutes, then drain. ⏱ Timer: 30 min
3. In a pot, brown the meat in the oil and butter over high heat, then add the onion and cook until translucent.
4. Stir in the tomato paste, pepper paste and grated tomato, and fry for 2 minutes. ⏱ Timer: 2 min
5. Add the beans and pul biber, pour in enough hot water to cover by two fingers, and cook covered over low heat for 1-1.5 hours, until the beans are creamy-soft and the meat is tender. ⏱ Timer: 1 h
6. Season with salt and pepper (add salt only towards the end, so the beans don't toughen), and cook for another 10 minutes to thicken the sauce. ⏱ Timer: 10 min
7. Serve with rice pilaf and pickles.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• With canned beans it's ready in 30 minutes: braise the meat tender first, then add the beans only at the end.
• Also often made without meat, just with olive oil.

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