Kuru 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
Scale
- 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.