Kuru Fasulye
User Reviews
5
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Prep Time
20 mins
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Cook Time
1 hr
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Total Time
1 hr 20 mins
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Servings
4 people
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Calories
314 kcal
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Course
Main Course
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Cuisine
Turkish
Kuru Fasulye
Description
Kuru Fasulye combines soaked and pre-cooked white beans with browned lamb cooked alongside onions, garlic, fresh tomatoes, and chili to build deep flavors. Tomato paste and optional red pepper paste are stirred in to enrich the sauce’s thickness and spice level. The stew is then covered with broth and slowly cooked in the oven, allowing the ingredients to meld and the meat to become tender over the course of about an hour.
The spices include cumin and freshly ground black pepper together with seasoning salt added towards the end to manage the overall saltiness. If using store-bought stock, it is recommended to add salt at the end to avoid oversalting. Regular stirring during cooking ensures even heat distribution and prevents sticking. This method yields a generous stew with a thick, flavorful broth and tender morsels of meat and beans.
Kuru Fasulye can be made vegetarian by substituting vegetable stock and adding extra vegetables such as carrots, celery, or peppers, providing a satisfying stew without meat. It also lends itself well to advance preparation and reheating, making it a suitable meal for busy days. Adding pastirma, a type of air-dried beef, can intensify the flavor if desired.
Ingredients
- 250 g Haricot Beans soaked in plenty of water overnight, dried white beans, such as cannelini or navy beans
- 1 tablespoon olive oil
- 400 g lamb diced
- 1 large onion (diced)
- 3 cloves garlic (minced)
- 2 large tomato (chopped)
- 1 red Chili pepper chopped) or chili flakes to taste, optional
- 1 tablespoon tomato paste
- ½ tablespoon red pepper paste add extra tomato paste if not using red pepper paste, optional
- 700 ml beef stock or chicken stock
- ½ teaspoon black pepper freshly ground
- ¼ teaspoon cumin
- 1 teaspoon salt
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.
Notes
- To make a vegetarian version, use vegetable stock and add extra vegetables like carrots, celery, or peppers.
- Pre-soak the beans overnight and pre-cook them to ensure tenderness in the stew.
- Stir the stew every 20 to 30 minutes during oven cooking to prevent sticking and ensure even cooking.
- If using store-bought stock, taste before salting since it may already be salty; add salt at the end of cooking.
- Cooking times may vary depending on the cut and size of the meat; adjust accordingly for tenderness.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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