Kuru Fasulye (Turkish White Bean Stew)
This authentic Turkish bean stew features tender white beans and beef in a rich tomato sauce. A comforting, protein-packed dish that's perfect for cold weather and freezes beautifully.
Ingredients
- 400 grams dried white beans Cannellini or navy beans
- 1 tablespoon olive oil
- 400 grams diced beef cut into 1-inch cubes
- 57 grams butter
- 2 small onions diced
- 2 tablespoons tomato paste
- 1 teaspoon pepper paste
- 1 fresh tomato diced
- ¼ cup green peppers diced
- ½ cup water for stew base
- 4 cups water for cooking beans
- 1½ teaspoons salt
- 1 teaspoon cumin
- 1 teaspoon black pepper
- 1 teaspoon paprika
Instructions
- Preparing the Beans:
- Rinse dried white beans thoroughly under cold water.
- Place beans in a large bowl and cover with 8 cups of water. Soak for at least 8 hours or overnight.
- Drain soaking water and rinse beans again.
- Transfer beans to a pot with 4 cups fresh water. Bring to a rolling boil.
- Reduce heat to medium-low and simmer partially covered for 35-40 minutes, skimming foam occasionally.
- Beans should be creamy inside but hold their shape. Reserve cooking liquid.
- Cooking the Beef:
- Heat olive oil in a Dutch oven over medium heat.
- Add diced beef and cook over medium-high heat for 5 minutes until it releases juices.
- Reduce heat to medium-low, cover, and cook for 20 minutes, checking occasionally.
- Add ¼ cup water if pan looks dry. Continue cooking for another 20-25 minutes until beef is fork-tender.
- Building the Stew:
- Add butter to the tender beef and let it melt.
- Add diced onions, cover, and cook over medium-low heat for 5 minutes until translucent, stirring occasionally.
- Stir in tomato paste and pepper paste. Cook uncovered for 2-3 minutes, stirring constantly, until color deepens.
- Add diced peppers and tomato. Stir well, cover, and cook for 3 minutes on medium-low.
- Add ½ cup water and stir to combine.
- Add cooked beans along with all their cooking liquid.
- Add salt, cumin, black pepper, and paprika. Stir everything together.
- Increase heat to medium-high and bring to a boil.
- Immediately reduce heat to medium-low and simmer gently for 10 minutes.
- Remove from heat and let rest for 15 minutes before serving.
Notes
Essential Tips:
Never skip the overnight soaking - it ensures even cooking and proper texture.
Always save the bean cooking liquid. It contains starches that naturally thicken the stew.
Skim foam while cooking beans for a cleaner-tasting broth.
Monitor beef closely and add water as needed to prevent drying out.
The stew tastes even better the next day as flavors deepen. Variations: Lamb Version: Substitute lamb chops for beef. Cook for 30 minutes until tender.
With Pastırma: Add sliced Turkish cured meat after cooking onions. Sauté briefly before adding other ingredients.
With Sucuk: Add sliced Turkish sausage after onions and peppers. Omit butter as sucuk provides fat.
Vegetarian: Omit meat entirely. Add diced carrots or celery after onions soften for extra heartiness. Storage: Refrigerate in airtight containers for 3-4 days.
Freeze for up to 3 months in freezer-safe containers.
Reheat gently over low-medium heat, adding water if too thick. Serving Suggestions:
Serve with Turkish rice pilaf or bulgur pilaf, cacık (Turkish yogurt dip), pickled vegetables, fresh bread, and shepherd salad. Garnish with fresh parsley or dill and red pepper flakes.
Substitutions: If pepper paste is unavailable, use an extra tablespoon of tomato paste.
Canned beans can be used in a pinch, but add them later and reduce simmering time to prevent mushiness.
Claude is AI and can make mistakes. Please double-check responses.
Always save the bean cooking liquid. It contains starches that naturally thicken the stew.
Skim foam while cooking beans for a cleaner-tasting broth.
Monitor beef closely and add water as needed to prevent drying out.
The stew tastes even better the next day as flavors deepen. Variations: Lamb Version: Substitute lamb chops for beef. Cook for 30 minutes until tender.
With Pastırma: Add sliced Turkish cured meat after cooking onions. Sauté briefly before adding other ingredients.
With Sucuk: Add sliced Turkish sausage after onions and peppers. Omit butter as sucuk provides fat.
Vegetarian: Omit meat entirely. Add diced carrots or celery after onions soften for extra heartiness. Storage: Refrigerate in airtight containers for 3-4 days.
Freeze for up to 3 months in freezer-safe containers.
Reheat gently over low-medium heat, adding water if too thick. Serving Suggestions:
Serve with Turkish rice pilaf or bulgur pilaf, cacık (Turkish yogurt dip), pickled vegetables, fresh bread, and shepherd salad. Garnish with fresh parsley or dill and red pepper flakes.
Substitutions: If pepper paste is unavailable, use an extra tablespoon of tomato paste.
Canned beans can be used in a pinch, but add them later and reduce simmering time to prevent mushiness.
Claude is AI and can make mistakes. Please double-check responses.