Kuru Fasülye – Turkish White Bean Stew
Throw all your ingredients in one pot and you'll have your quick and easy Turkish stew, Kuru Fasülye.
- 500-600 g Lamb or Beef (cut in small pieces)
- 3 can White Beans (or 2 cups dried)
- 2 medium Onions (peeled and diced)
- 1 can chopped Tomatoes
- 1 tbsp hot pepper paste
- 1 tbsp tomato puree
- 1 tsp black pepper
- Salt (to taste)
- 3 tbsp Ghee
- 1 drizzle Olive oil
- Juice of a whole lemon
- 1
Fry the onions in ghee until lightly golden (3-4 min), add the meat and allow to fry on low heat together until the meat has taken some colour (5 min).
- 2
If using dry and pre-soaked beans, now is the time to add them to the pot. Otherwise go ahead and add the chopped tomatoes with 5-6 cups of water, pepper paste, salt and pepper, place the lid on the pot and allow to cook for 1 hour.
- 3
If the meat is cooked at this point, add the white beans, allow the mixture to simmer together for 15 minutes before taking off the heat and serving this along with fresh bread or rice and some slices of lemon.
- 4
If you have used dry beans then ensuring the beans as well as the meat is cooked, is key.
- 5
Also keep an eye on the liquid level in the pot, you don't want your stew to be completely dry but you don't want it to be runny like soup either. Add more water if needed and if you have added too much then boiling the stew on medium to high heat without the lid will reduce the water substantially.
- 2