Kuru fasulye is the white bean stew that has defined Turkish home cooking since Ottoman times. It is served in lokantas with rice pilav as a weekday meal. Its simplicity hides the slow cooking technique that transforms dried legumes into cream.
Mediterranean
Kuru fasulye estofado de alubias
Kuru fasulye Turkish bean stew: traditional step-by-step recipe, with chef tips and clear timings.
- Turkey
- MAIN COURSES
- Vegan
- Vegetarian
- Light
- Low fat
- High fiber
- easy
20 min
Tiempo de Preparación
6
Servings
Nutrición por ración
- Calories 310 kcal
- Protein 14 g
- Fiber 12 g
- Carbohydrates 48 g
- Fat 8 g
- Sodium 520 mg
Story behind the dish
Preparation
Kuru fasulye bean stew is a Turkish preparation with easy difficulty. Reserve about 110 minutes in total (20 for mise en place and preparation, 90 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 400 g of dried white beans.
- Have ready: 2 chopped onions.
- Have ready: 2 sliced carrots.
- Have ready: 3 tablespoons of tomato paste.
- Have ready: 1 teaspoon of sweet paprika.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
-
Soak the beans for 8 hours; Drain and cook in a pot with water…
Soak the beans for 8 hours; Drain and cook in a pot with fresh water for 45 minutes.
-
Heat oil and sauté onion and carrot until soft.
Heat oil and fry onion and carrot until softened.
-
Add tomato paste
Add tomato paste, paprika and sugar; cook 2 minutes.
-
Add drained beans
Add drained beans, bay leaf and broth; cook over low heat 40 minutes.
-
Adjust salt and pepper when the sauce thickens and the beans are...
Adjust salt and pepper when the sauce thickens and the beans are creamy. Taste before serving: the balance between salt, acidity and fat defines the final result.
Taste before serving: the balance between salt, acidity and fat defines the final result
-
Serve in a deep plate with parsley
Serve in a deep plate with parsley, white rice and pickles on the side.
Chef's tips
- Test for salt and doneness before serving; the last adjustment makes the difference.
- Use fresh and seasonal ingredients: the quality of the product is noticeable in the final result.
Variations
- Version with whole wheat pasta or brown rice for greater fiber content.
Community
Kitchen conversations
Share how it turned out, ask questions, or reply to other cooks.
Be the first to share your experience with this recipe.