60min 4 ppl
Kuru Fasulye (Turkish White Bean Stew)
123 minutes
4 people
Hardover 60 min or 12+ steps
123 min · 7 steps
Hard: over 60 min or 12+ steps
260 kcalper person
Protein 12g
Carbs 38g
Fats 7g
About this dish
Turkey's classic vegan white bean stew is simmered until the beans are creamy and tender in a rich tomato and pepper sauce, traditionally spooned over rice.
Allergy Info
None
Diet Info
Vegan
Ingredients
Fresh Produce
- Onionfinely chopped1
- Garlic clovescrushed2
- Tomatoesdiced2
- Red Pepperdiced1
Tins & Jars
- Tomato paste2 tbsp
Dried Goods
- Dried cannellini beanssoaked overnight in cold water300 g
- Water800 ml
Spices & Seasonings
- Aleppo pepper1 tsp
- Black pepper0.5 tsp
- Fine sea salt1 tsp
Oils & Condiments
- Olive oil3 tbsp
Utensils
- Large saucepan
- Chopping board
- Sharp knife
Method
1
Drain the soaked beans and rinse them well under cold water.
Approx. 5 minutes
2
Heat the olive oil in a large saucepan and cook the onion until softened.
Approx. 8 minutes
3
Add the garlic and red pepper and cook until fragrant.
Approx. 5 minutes
4
Stir in the tomato paste and diced tomatoes and cook for a few minutes.
Approx. 5 minutes
5
Add the drained beans, Aleppo pepper, black pepper, fine sea salt and water.
Approx. 5 minutes
6
Bring to the boil, then cover and simmer until the beans are completely tender, topping up with water as needed.
Approx. 90 minutes
7
Taste and adjust the seasoning before serving.
Approx. 5 minutes
