Kuru Fasulye (Turkish White Bean Stew)
Hearty Turkish white bean stew cooked with tomato, onion and lamb — a national comfort food served with rice pilav and pickles.
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
Soak beans
Cover beans with cold water and soak overnight (at least 8 hours). Drain and rinse.
- 2
Parboil beans
Cover soaked beans with fresh cold water and boil for 20 minutes. Drain and set aside.
- 3
Brown meat
Heat oil in a heavy pot over high heat. Brown meat in batches until coloured. Remove and set aside.
- 4
Sauté aromatics
Sauté onion until golden, about 10 minutes. Add garlic and tomato paste, cook 2 minutes more.
- 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
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
Serve
Ladle into bowls alongside white rice pilav and raw onion sprinkled with sumac and parsley.
Pro Tips
- →
Don't add salt until the beans are fully tender — salt added too early can make bean skins tough.
- →
A pressure cooker reduces the cooking time to 30–40 minutes at full pressure.
- →
The beans should absorb most of the liquid; if too soupy, simmer uncovered for 10 minutes.
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.
Storage
Excellent the next day — flavour improves overnight. Keeps in the fridge for 4 days or freezes well for up to 3 months.
History & Origin
Beans arrived in Ottoman cuisine after being brought from the Americas in the 16th century. Within a century, beans had become a staple crop across Anatolia. In the early Turkish Republic, kuru fasulye with pilav became the canonical dish of military canteens, schools and worker kitchens — cementing its status as national comfort food.
Frequently Asked Questions
Can I use canned beans?
Yes — drain and rinse 2 cans (800 g) of white beans. Skip the soaking and parboiling and reduce total cooking time to 30 minutes.
How do I prevent beans from becoming mushy?
Don't over-soak, don't cook at a rolling boil, and don't add acidic tomatoes until the beans are nearly tender.
What is the best cut of meat?
Lamb shoulder is traditional. Beef chuck or shin works equally well. Bone-in pieces add extra flavour to the broth.
Nutrition Facts
Per serving · 6 servings total
Time Summary
Have Questions?
Ask our AI cooking assistant anything about this recipe — substitutions, techniques, scaling.
Chat with AI Chef →More Turkish Recipes
Community
Join the conversation
Sign in to leave a comment and save your favourite recipes