Kuru Fasulye

5 from 20 votes

Perfect comfort food for lazy Sunday lunch when paired with buttery and fluffy Turkish Rice Pilaf

Prep Time20

Cook Time1

Total Time1 20

Course: Main Course

Cuisine: Turkish

Diet: Gluten Free, Low Lactose

Servings: people

Calories: 314kcal

1 ¼ cups dried white beans (soaked in plenty of water overnight) (250 grams)
1 tablespoon olive oil
1 lb diced lamb (450 grams)
1 large onion (diced)
3 cloves garlic (minced)
2 large tomato (chopped)
1 red chili (optional) (chopped) or chili flakes to taste
1 tablespoon tomato paste
½ tablespoon red pepper paste (optional) (add extra tomato paste if not using red pepper paste)
3 cups beef stock or chicken stock (700 ml)
½ teaspoon freshly ground black pepper
¼ teaspoon cumin
1 teaspoon salt

Soak the beans in plenty of water overnight.
Drain the beans and place them in a pan with fresh water, cook on medium heat for an hour.
Drain the beans again, get rid of the cooking liquid, and set them aside to use later.
Preheat the oven to 180 °C (356° F).
Place a heavy-based pan or dutch oven on medium to high heat.
When hot, add the olive oil and brown the meat.
Add onion and garlic, saute until translucent, and add the tomatoes.
Stir in the tomato paste, chili (optional), and pepper paste (optional, add extra tomato paste instead).
Add the pre-cooked beans along with salt, pepper, and cumin.
Pour in the beef stock or chicken stock and stir well. Make sure there is enough liquid to cover the beans.
Cover the pan with the lid and cook in the oven for 1 hour or until the meat and beans are soft. Make sure to check every 20 to 30 minutes and give it a stir.

You can use beef instead of lamb or add pastirma (air-dried beef popular in Turkey) for a stronger flavor.
The vegetarian version is as delicious as the meaty one. Add some extra vegetables such as carrots, celery, or peppers, use vegetable stock and you have a delicious vegetarian bean stew.
You can prep it ahead, making it a perfect meal for a busy day.
Make sure to check every 20 to 30 minutes and give it a stir to provide even cooking.
If you use shop-bought stock, taste your stew before adding any extra salt as they already contain some. Always add salt at the end of the cooking process for slow-cooked dishes.
The cooking time might vary depending on the meat cut and size you use.