Turkish
Kuru Fasulye
A homely Turkish white bean stew simmered with onion, tomato paste, pepper paste, and a little butter until the broth turns glossy and red. It is traditionally served hot with plain rice, pickles, and a piece of bread for the sauce.
Ingredients
- Dried white beans, preferably Turkish şeker fasulye or cannellini3/4 cup
- Water for soakingas needed
- Unsalted butter1 tbsp
- Olive oil or sunflower oil1 tbsp
- Yellow onion, finely chopped1 small
- Tomato paste1 tbsp
- Turkish red pepper paste, mild or hot1 tsp
- Ripe tomato, grated1 small
- Fine salt3/4 tsp, plus more to taste
- Sugar1/4 tsp
- Freshly ground black pepper1/4 tsp
- Hot water or light bean cooking water2 to 2 1/2 cups
- Dried red chili flakes, optional1/4 tsp
Method
- Rinse the dried beans, cover them generously with cold water, and soak overnight at room temperature.
- Drain the soaked beans, place them in a pot, cover with fresh water, and bring to a boil.
- Skim off any foam, then simmer the beans for 30 to 40 minutes until they are just tender but not falling apart.
- Drain the beans, reserving a little of the cooking water if it tastes clean and not bitter.
- In a heavy saucepan, heat the butter and oil over medium heat until the butter foams.
- Add the chopped onion and cook slowly for 8 to 10 minutes until soft, sweet, and lightly golden.
- Stir in the tomato paste and red pepper paste, and fry for 2 minutes until the oil turns red and the raw smell disappears.
- Add the grated tomato and cook for 4 to 5 minutes until it thickens into the paste mixture.
- Add the drained beans, salt, sugar, black pepper, and chili flakes if using, then stir gently to coat the beans without breaking them.
- Pour in enough hot water or light bean cooking water to cover the beans by about 2 cm.
- Bring to a gentle boil, then reduce the heat to low, cover partially, and simmer for 35 to 45 minutes until the beans are very tender and the sauce is lightly thickened.
- Taste and adjust the salt, then rest the stew off the heat for 10 minutes before serving.
Common questions
Can I substitute another bean if I can’t find Turkish şeker fasulye?
Yes. Cannellini beans are the closest easy substitute: they stay creamy without collapsing. Great Northern or navy beans also work, but they soften faster, so check them earlier and reduce the final simmer if needed.
How long should I soak and cook the beans for the best texture?
Soak overnight, about 8 to 12 hours, then boil and simmer until just tender, usually 30 to 40 minutes depending on age and size. Older beans can take longer, so test often; they should still hold their shape.
What are the most common mistakes when making kuru fasulye?
Overcooking the beans is the biggest mistake, because they can turn mushy in the sauce. Also avoid undercooking the onion and tomato paste mixture; it should be sweet and cooked through, not sharp or raw-tasting.
How should I store leftovers, and does kuru fasulye reheat well?
It stores very well. Cool quickly, refrigerate in a covered container for up to 4 days, or freeze for up to 3 months. Reheat gently on the stove with a splash of water, since the sauce thickens as it sits.
What should I serve with kuru fasulye?
It’s most commonly served with plain white rice or buttery pilaf to soak up the sauce. Add pickles, sliced onions, or a simple salad on the side. Bread also works well for a more casual meal.