Kuru Fasulye

Name: Kuru Fasulye
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 4 people
Ingredients: 250 g dried white beans such as haricot, cannelini or navy beans; 1 tablespoon olive oil; 400 g Diced lamb; 1 large onion; 3 cloves garlic; 2 large tomato; 1 red chili (optional); 1 tablespoon tomato paste; ½ tablespoon red pepper paste (optional); 700 ml beef stock or chicken stock; ½ teaspoon freshly ground black pepper; ¼ teaspoon cumin; 1 teaspoon salt

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5.0

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Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Servings
4 people
Calories
314 kcal
Course
Main Course
Cuisine
Turkish

Kuru Fasulye

Dana Farley

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

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Ingredients

Servings

250 g dried white beans such as haricot, cannelini or navy beans (soaked in plenty of water overnight)
1 tablespoon olive oil
400 g Diced lamb
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)
700 ml beef stock or chicken stock
½ teaspoon freshly ground black pepper
¼ teaspoon cumin
1 teaspoon salt

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Instructions

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.

Equipments used:

Notes

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.

Nutrition Information

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Calories 314kcal (16%) Carbohydrates 27g (9%) Protein 30g (60%) Fat 10g (15%) Saturated Fat 3g (15%) Polyunsaturated Fat 1g Monounsaturated Fat 5g Cholesterol 65mg (22%) Sodium 1031mg (43%) Potassium 1173mg (34%) Fiber 9g (36%) Sugar 6g (12%) Vitamin A 822IU (16%) Vitamin C 17mg (19%) Calcium 91mg (9%) Iron 4mg (22%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 314 kcal

% Daily Value*

Calories	314kcal	16%
Carbohydrates	27g	9%
Protein	30g	60%
Fat	10g	15%
Saturated Fat	3g	15%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	5g	25%
Cholesterol	65mg	22%
Sodium	1031mg	43%
Potassium	1173mg	25%
Fiber	9g	36%
Sugar	6g	12%
Vitamin A	822IU	16%
Vitamin C	17mg	19%
Calcium	91mg	9%
Iron	4mg	22%