Kuru Fasulye — Turkish White Bean Stew
A beloved Turkish comfort dish, kuru fasulye is made with tender white beans in a rich tomato-and-pepper sauce. This meatless home-style version lets the beans remain the star. Serve it with rice pilav, pickles, and raw onion.
SERVES
4–6
PREP
15 minutes, plus overnight soaking
COOK
About 1 hour 15 minutes
INGREDIENTS
• 2 cups (about 400 g) dried white beans
• 2 tablespoons butter or olive oil
• 1 large onion, finely diced
• 1 tablespoon tomato paste
• 1 tablespoon mild Turkish red pepper paste (tatlı biber salçası), optional
• 1 teaspoon sweet paprika or pul biber
• 4 cups hot water, plus more as needed
• 1 teaspoon salt, or to taste
• Freshly ground black pepper
METHOD
1. Soak the beans. Rinse and sort the beans, then cover them generously with cool water. Leave overnight for 8–12 hours.
2. Par-cook the beans. Drain, place in a pot, and cover with fresh water. Bring to a gentle boil and cook for 20–30 minutes, until beginning to soften but not fully tender. Drain.
3. Build the sauce. In a heavy pot, melt the butter over medium heat. Add the onion and cook for 6–8 minutes, stirring, until soft and lightly golden.
4. Fry the pastes. Add the tomato paste, pepper paste, and paprika. Cook for 1–2 minutes, stirring, until fragrant and a shade darker.
5. Simmer gently. Add the drained beans and 4 cups hot water. Bring just to a boil, then lower the heat. Partially cover and simmer for 40–55 minutes, until the beans are creamy inside and the sauce has thickened. Add a little hot water if needed.
6. Season and rest. Add salt and black pepper during the final 10 minutes. Remove from the heat and let the stew rest, covered, for 15 minutes before serving.
HOW TO SERVE IT
The classic pairing is pirinç pilavı (Turkish rice pilaf). Add crunchy pickles, raw onion, and fresh bread. A spoonful of plain yogurt is also welcome.
COOK'S NOTES
• Bean age affects cooking time: older beans can take longer to soften.
• Keep the simmer gentle so the beans stay intact.
• For etli kuru fasulye, brown 250 g diced lamb or beef before adding the onion.
• The stew tastes even better the next day; refrigerate for up to 3 days.
WATCH
Turkish Kuru Fasulye — White Bean Stew:
https://www.youtube.com/watch?v=wHGzMcLkIW4
CULTURAL NOTE
Kuru fasulye is a fixture of Turkish home cooking and lokanta menus. Its best-known companion is rice pilav—a simple, filling combination enjoyed across Türkiye.
