This Turkish white bean stew recipe is the perfect hot meal for a hungry family. I gravitate towards this bean stew whenever I want to feed the twins a protein-rich meal. They're never disappointed.
Kuru Fasulye, a hearty Turkish white bean stew, can be a versatile dish, prepared with or without meat. When I lived in Turkey, there was a trend: vegan versions, made with pre-soaked beans, tomato paste, and spices, seemed to be the more common choice.
However, in villages, I was treated to more robust variations, featuring whole chicken or chunks of beef. When I made this Turkish bean stew in the States, I was immediately taken back to all those Turkish homes that welcomed me and my loved ones. It's nostalgia that I will hold onto forever...
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
Making Kuru Fasulye at home is easy and you can find the detailed recipe below. 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 make this a complete Turkish-style dinner for your family, serve this bean stew with a side of rice, cacik, or kisir (Turkish bulgur salad).
If you want to elevate the dinner further try my hummus recipe, beet tzatziki sauce, or my zhoug recipe (spicy cilantro sauce).
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 4 days. For longer storage, portion the stew and freeze it in freezer-safe containers or bags; it can last up to 3 months.
More Crave-Worthy Soups and Stews Recipes
- Turkish Bulgur Soup
- Salmon Soup with Golden Potatoes
- Quick and Easy Clean-Eating Chili
- Rustic Roasted Vegetable Soup
- Mediterranean Bean Stew with Aleppo Pepper and Lamb
Let me know how your Turkish white Bean Stew turns out in the comments!
PrintKuru Fasulye Recipe (Turkish White Bean Stew)
Experience the taste of Turkey with this classic Turkish white bean stew recipe.
- Prep Time: 8 hours
- Cook Time: 1 hour 20 minutes
- Total Time: 9 hours 20 minutes
- Yield: 6 Servings 1x
- Category: Main Course, Soups and Stews
- Cuisine: Turkish
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.
- 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.
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!