📝 About This Recipe
Widely regarded as Turkey's unofficial national dish, Kuru Fasulye is a soul-warming stew of creamy white beans simmered in a rich, sun-dried tomato and pepper gravy. This slow-cooked masterpiece balances the earthiness of Dermason beans with the aromatic depth of Turkish aromatics and optional cured beef. It is a testament to the beauty of humble ingredients transformed by patience and the gentle heat of a traditional braise.
🥗 Ingredients
The Pulse
- 2 cups Dry White Beans (Dermason or Cannellini variety; soaked overnight)
The Aromatics & Base
- 2 medium Yellow Onion (very finely diced)
- 2 pieces Green Turkish Peppers (Sivri or Italian frying peppers, chopped)
- 3 cloves Garlic (minced)
- 2 tablespoons Butter (unsalted, preferably grass-fed)
- 2 tablespoons Extra Virgin Olive Oil (Turkish or Greek preferred)
The Red Base
- 1.5 tablespoons Turkish Tomato Paste (Domates Salçası)
- 1 tablespoon Turkish Red Pepper Paste (Biber Salçası (mild or hot))
- 4-5 cups Beef or Vegetable Stock (hot, low sodium)
The Protein & Seasoning
- 100 grams Pastırma (Turkish cured beef, thinly sliced and chopped (optional))
- 1 teaspoon Salt (to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1 teaspoon Pul Biber (Aleppo pepper flakes)
- 1 pinch Granulated Sugar (to balance acidity)
👨🍳 Instructions
-
1
Drain the beans that have been soaking for at least 8-12 hours. Rinse them thoroughly under cold running water.
-
2
Place the beans in a large pot, cover with fresh water by at least 3 inches, and bring to a boil. Skim off any white foam that rises to the surface; boil for 15-20 minutes until slightly softened but not cooked through. Drain and set aside.
-
3
In a heavy-bottomed pot or a traditional clay pot (güveç), heat the butter and olive oil over medium heat until the butter starts to foam.
-
4
Add the finely diced onions and chopped green peppers. Sauté for 6-8 minutes until the onions are translucent and starting to turn golden.
-
5
Stir in the minced garlic and cook for another 1 minute until fragrant, being careful not to burn it.
-
6
Add the tomato paste and red pepper paste. This is the 'roasting' stage; cook the pastes for 3 minutes, stirring constantly, to remove the raw metallic taste and deepen the color.
-
7
If using Pastırma, add it to the pot now and sauté for 2 minutes to release its aromatic spices into the oil.
-
8
Add the parboiled beans to the pot. Stir gently for a minute to coat every bean in the rich tomato-pepper base.
-
9
Pour in the hot stock (or water) until the beans are covered by about an inch. Add the sugar, black pepper, and Pul Biber. Do not add all the salt yet, as the beans can become tough.
-
10
Bring the liquid to a gentle simmer. Reduce the heat to low, cover the pot tightly, and let it braise slowly for 60-75 minutes.
-
11
Check the beans periodically. If the liquid reduces too much, add a splash of boiling water. The final consistency should be thick and creamy, not watery.
-
12
Once the beans are buttery soft, add the salt. Stir gently and simmer for another 5 minutes.
-
13
Turn off the heat. Let the dish rest, covered, for at least 15-20 minutes before serving. This 'resting' period allows the flavors to settle and the sauce to thicken perfectly.
💡 Chef's Tips
Always use dried beans rather than canned for the correct texture; the slow release of starch is what thickens the sauce. If you don't have pepper paste, substitute with extra tomato paste and a teaspoon of smoked paprika. Avoid adding salt at the beginning of the process, as it can prevent the bean skins from softening properly. For the most authentic flavor, use a heavy clay pot or a Dutch oven to ensure even, gentle heat distribution. If the sauce is too thin at the end, mash a few beans against the side of the pot and stir them back in.
🍽️ Serving Suggestions
Serve alongside 'Şehriyeli Pirinç Pilavı' (Turkish rice pilaf with orzo). Include a side of 'Cacık' (chilled yogurt with cucumber and mint) to balance the warmth. Offer a plate of 'Turşu' (Turkish pickles), specifically pickled peppers or cabbage. A glass of cold 'Ayran' (salted yogurt drink) is the traditional beverage of choice. Provide crusty sourdough or fresh pide bread to mop up the delicious red sauce.