I'm not saying I can teleport myself to Istanbul, but this Turkish bean stew gets me close enough on a weeknight.
I didn't grow up eating this dish, but once I married my Turkish husband, it was inevitable as a new bride to make this dish he loves.
I watched countless videos, tasted versions at restaurants and friends' homes, took notes, and made it again and again in my own kitchen.
The key is to use dried beans, let them simmer low and slow with rich tomato paste and olive oil. Now this is the version I make for my family—simple, delicious, and full of flavor.
Ingredients for Turkish White Bean Stew
- Pre-soaked Beans: Look for dried creamed colored beans like Great Northern or Cannellini.
- Beef: Any cut will work. Cut the meat into 1-inch cubes.
- Onion: For aromatics, and flavor—chop your onion into a small dice.
- Herbs and spices: Dried mint, oregano, garlic powder (can use fresh too), red chili flakes, salt, and pepper.
- Tomato paste and red pepper paste: For an authentic taste.
- Olive oil: Because we are in the Mediterranean, olive oil is the only right choice.
- Fresh parsley: For garnish.
How to Make Turkish White Bean Stew
Start by soaking the dried beans overnight, then rinse and drain.
Brown beef stew meat in olive oil and add sautéed onions, garlic, and spices. Add the beans, water, and seasonings, then simmer until beans are tender and the stew is thickened. Garnish with parsley and serve hot.
How to Serve
To complete this Turkish-style dinner for your family, serve the stew with a side of rice, cacik, or kisir (a traditional Turkish bulgur salad).
If you love this kuru fasulye, then I highly recommend my Turkish bulgur soup. Similar notes, but it's vegetarian and made with mint. So good.
And of course, no meal would be complete without a cup of Turkish coffee.
Leftover Stew?
To store leftover Turkish white bean stew, let it cool completely before transferring it to an airtight container or resealable bag. Refrigerate within 2 hours and enjoy within 3 days.
I'd love to know how your Turkish white Bean Stew turns out in the comments!
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Kuru Fasulye Recipe (Turkish White Bean Stew)
- Total Time: 9 hours 20 minutes
- Yield: 6 Servings 1x
- Diet: Gluten Free
Description
Slow-simmered Turkish white bean stew (Kuru Fasulye) with tender, creamy beans in a rich tomato sauce.
Ingredients
- 2 cups dried creamed colored beans like Great Northern or Cannellini.
- 2 tablespoons olive oil
- 1 pound beef stew meat
- 1 teaspoon sea salt + a generous pinch, divided
- ¼ teaspoon black pepper + a pinch, divided
- 1 medium onion, small dice
- 2 teaspoons granulated garlic (or 3 cloves garlic, minced)
- 1 teaspoon dried oregano
- 1 teaspoon dried mint
- ¼ teaspoon red pepper flakes
- 1 tablespoon Turkish red pepper paste
- 1 tablespoon tomato paste
- 6 cups water
- fresh chopped parsley for garnish
Instructions
- Soak the beans: Rinse the beans thoroughly under cold water. Place them in a large bowl, cover with plenty of cold water, and let them soak overnight in the refrigerator. ( If you’re short on time, use the quick soak method: boil the beans for 3 minutes, then remove from heat and let them soak for 1 hour before cooking.)
- Drain and rinse: The next day, drain the beans and rinse them again with cold water.
- Brown the meat: In a large pot or Dutch oven over medium-high heat, heat the olive oil. Add the beef stew meat and season with a generous pinch of salt and pepper—brown on all sides.
- Sauté the aromatics: Add the onion, garlic, oregano, mint, red pepper flakes, 1 teaspoon salt, ¼ teaspoon black pepper. Sauté until the onions have softened. Add the Turkish red pepper paste, and tomato paste to the pot. Continue to sauté until fragrant, about 2-3 minutes.
- Simmer the stew: Add the soaked beans and water. Bring to a boil, then reduce heat to low and simmer for 1 hour and 20 minutes or until the beans are tender and the stew has thickened.
- Serve: Garnish with fresh chopped parsley and serve hot.
- Prep Time: soak bean overnight 8 hours
- Cook Time: 1 hour 20 minutes
- Category: Main Course, Soups and Stews
- Method: Simmering/ Slow Cooking on Stove
- Cuisine: Turkish
Jill says
The best, most authentic recipe on the internet!
Musa says
You guys should make this recipe in a clay pot. It changes the flavor. So good.
Jenny says
I made the recipe with chicken thighs. I didn't have beef or have to cook it as long. I highly recommend it.
Alisha says
What can I sub for the Turkish pepper paste?
Ali says
Hi Alisha, you can omit it entirely or you can roast one red bell pepper— blend it up into a paste then add it to the stew. Either way would still be delicious!