Turkish Beans (Kuru Fasulye)
2 servings
30 minutes
Turkish beans (Kuru Fasulye) is a hearty and aromatic dish of Turkish cuisine often referred to as a 'national comfort food.' Its roots trace back to the Ottoman era and it remains an integral part of Turkish gastronomy today. This simple yet nutritious stew made from white beans, tomato paste, and fragrant spices is slowly simmered to perfect tenderness. The flavor is rich with a slight tang from the tomatoes and spiciness from red pepper. Sour notes of lemon and freshness of parsley make it even more expressive. Traditionally served with flatbread and often accompanied by rice or Turkish pickles, this dish warms and brings people together at the table, filling the home with comfort and Eastern aromas.
1
Soak the beans in water overnight. The beans swell up to twice their size, so add more water.
- White beans: 1 glass
2
In the morning, drain the water, fill with fresh water, and boil the beans for 2 hours. Leave in the pot for a day to finish cooking.
- White beans: 1 glass
3
Drain the water again, fill the beans with fresh water. Bring to a boil and continue cooking over medium heat.
- White beans: 1 glass
4
While the beans are boiling, finely chop the chili pepper and onion and sauté them in vegetable oil.
- Chili pepper: 1 piece
- Onion: 1 head
- Vegetable oil: 3 tablespoons
5
Add tomato paste to the onion and pepper, mix. Fry a little longer until the onion is soft.
- Tomato paste: 3 tablespoons
6
Add onion and pepper to the white beans, cook the dish for another 20-30 minutes.
- Onion: 1 head
- Chili pepper: 1 piece
- White beans: 1 glass
7
Add salt and red pepper closer to the end.
- Salt: to taste
- Ground red pepper: 1 teaspoon
8
Before serving on a plate, place a couple of thin lemon slices and sprinkle with fresh parsley. Serve with fresh flatbread.
- Lemon: 4 pieces
- Parsley: to taste