Kuru Fasulye (Turkish White Bean Stew)

About This Recipe

Kuru fasulye, meaning 'dried beans', is Turkey's unofficial national dish. Large white beans are slow-cooked with onion, tomato, tomato paste and meat until completely tender in a rich, savoury sauce. It is always served with white rice pilav and frequently with a tart salad of raw onion, sumac and parsley, plus pickled chillies or turnip pickle. The dish appears on menus of lokanta restaurants and is carried in thermoses by school children. Every Turkish family has a version, often using their grandmother's tomato paste or village beans.

Ingredients

Serves 6

• 400 gdried white beans (cannellini or borlotti)
• 300 glamb shoulder or beef, diced
• 1 largeonion, finely chopped
• 3garlic cloves, minced
• 400 gcanned chopped tomatoes
• 2 tbsptomato paste
• 3 tbspolive oil or butter
• 1 litrehot water or meat stock
• to tastesalt and black pepper
• 1 tsppul biber (Aleppo pepper flakes)
• 1 tspdried mint

Instructions

1. 1

   Soak beans

   Cover beans with cold water and soak overnight (at least 8 hours). Drain and rinse.

2. 2

   Parboil beans

   Cover soaked beans with fresh cold water and boil for 20 minutes. Drain and set aside.

3. 3

   Brown meat

   Heat oil in a heavy pot over high heat. Brown meat in batches until coloured. Remove and set aside.

4. 4

   Sauté aromatics

   Sauté onion until golden, about 10 minutes. Add garlic and tomato paste, cook 2 minutes more.

5. 5

   Build the stew

   Return meat to the pot. Add chopped tomatoes, parboiled beans, stock, pul biber, salt and pepper. Bring to a boil, then reduce to a low simmer.

6. 6

   Slow cook

   Cover and simmer for 60–80 minutes until beans are completely tender and broth has thickened. Stir in dried mint in the last 5 minutes.

7. 7

   Serve

   Ladle into bowls alongside white rice pilav and raw onion sprinkled with sumac and parsley.

Variations

• •

  Vegetarian kuru fasulye: omit meat and use vegetable stock for an equally satisfying plant-based version.

• •

  Pastırma kuru fasulye: add 100 g thin-sliced pastırma (cured beef) for deep umami flavour.

• •

  Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.

• •

  Lighter: reduce the fat by a third and finish with a squeeze of citrus or a splash of vinegar to keep brightness without losing body.

Storage

Excellent the next day — flavour improves overnight. Keeps in the fridge for 4 days or freezes well for up to 3 months.

Frequently Asked Questions