A rich, tomato-based Turkish white bean stew simmered with onion and a touch of pepper paste, Turkey's unofficial national dish.
Kuru fasulye -- literally 'dry beans' -- is often called Turkey's national dish, a deeply savory stew of white beans simmered in a tomato and pepper-paste-based sauce with onion, and traditionally a small amount of cubed beef or pastirma for depth. It's the dish Turkish households and lokanta (casual restaurants) serve constantly, valued for being both economical and deeply satisfying, almost always paired with rice pilaf and pickled vegetables. The technique that separates memorable kuru fasulye from an average bean stew is the base: onions sauteed slowly until translucent, then tomato paste and biber salcasi (Turkish red pepper paste) cooked down until they darken and turn fragrant, building a savory backbone before the beans and liquid go in. Dried beans, soaked overnight, hold their shape far better through the long simmer than canned beans, absorbing the sauce's flavor as they finish cooking rather than turning mushy. Served hot with a side of bulgur or rice pilaf and a plate of pickles (turşu), kuru fasulye is comfort food at its most fundamental in Turkey -- the dish people say they miss most when they're away from home.
Serves 5
Heat olive oil in a heavy pot over medium heat. Add onion and cook 6-7 minutes until soft and translucent.
If using, add beef or pastirma and cook until browned on all sides, about 5 minutes.
Stir in tomato paste and red pepper paste, cooking 2 minutes until darkened and fragrant. Add grated tomato and cook 3 more minutes.
Drain soaked beans and add to the pot with water or stock. Bring to a boil, then reduce to a simmer.
Cover partially and simmer 75-90 minutes, stirring occasionally, until beans are fully tender and the sauce has thickened.
Season with salt, pepper, and red pepper flakes in the last 10 minutes. Serve hot over or alongside rice pilaf.
Soak the dried beans a full 8-12 hours -- unsoaked or under-soaked beans take far longer to cook and can stay tough even after an hour of simmering.
Cook the tomato and pepper pastes until they visibly darken; this step builds the deep savory base that makes kuru fasulye distinctive.
Add salt only after the beans are mostly tender -- salting too early can toughen the bean skins and slow their cooking.
Etli kuru fasulye: use cubed lamb or beef shank for a heartier, more traditional Sunday-dinner version.
Make it vegetarian by omitting the meat and using vegetable stock, still rich thanks to the pepper paste base.
Add a bay leaf and a few whole black peppercorns to the simmer for extra aromatic depth.
Refrigerate up to 4 days in an airtight container; the flavor improves the next day. Freezes well up to 3 months. Reheat gently on the stovetop, adding a splash of water if it has thickened too much.
Kuru fasulye is widely regarded as Turkey's unofficial national dish, deeply tied to the Ottoman-era lokanta (eatery) tradition and still one of the most commonly ordered dishes at esnaf lokantasi (tradesmen's restaurants) across the country today.
Yes, though the texture and flavor won't be quite as deep -- use 3 cans, drained and rinsed, and reduce simmer time to about 30 minutes.
They likely weren't soaked long enough, or your water is very hard/mineral-rich, which can slow bean cooking. Soak longer next time and consider adding a pinch of baking soda to the soaking water.
Substitute with extra tomato paste plus a pinch of smoked paprika and a small amount of harissa or chili paste for a similar depth and mild heat.
Per serving (380g / 13.4 oz) · 5 servings total
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