Kuru Fasulye Recipe - Turkish White Bean Stew

Name: Kuru Fasulye Recipe - Turkish White Bean Stew
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 20 min
Yield: 4 serving
Ingredients: 800 grams tinned haricot beans; 150 grams lamb; 1 large onion; 1 large tomato; 1 green bell pepper; 1 tablespoon tomato puree; 20 grams butter; 500 millilitres meat stock; salt & pepper

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Prep Time
15 mins
Cook Time
15 mins
Additional Time
10 mins
Total Time
1 hr 20 mins
Servings
4
Calories
230 kcal
Course
Main Course
Cuisine
Turkish

Kuru Fasulye Recipe - Turkish White Bean Stew

Griffin Roy

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Kuru fasulye is a wholesome meaty white bean stew that is very popular in Turkey. Both in the home and in lokantas.

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Ingredients

Servings

800 grams tinned haricot beans (400 grams drained)
150 grams lamb (cut into small cubes)
1 large onion (peeled & finely chopped)
1 large tomato (roughly chopped)
1 green bell pepper (seeded & finely chopped - optional)
1 tablespoon tomato puree
20 grams butter (or enough to cover the bottom of your pan)
500 millilitres meat stock (or hot water)
salt & pepper (to season)

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Instructions

First of all, drain your can of beans in a colander and give them a good rinse.
In a deep saucepan, melt your butter over a medium heat and add your onions and peppers (if using).
Sweat the onions until they start to become translucent and start to soften.
Now add your meat to the pan, stir and saute for 15 minutes.
When your meat has browned and started to soften, add your tomato and stir for a few minutes until it starts to break down.
Add your tomato puree, salt and pepper and stir into the mixture.
Now turn the heat to high, pour your water or stock into the pan and stir.
Bring to the boil, cover and reduce to a simmer for 15-20 minutes until the stew is starting to thicken and the lamb has softened.
Now add your haricot beans (kuru fasulye), stir and simmer for a further 10 minutes.
Leave to rest for around 10 minutes and then serve.

Notes

In Turkey, tins of haricot beans are called 'haşlanmış kuru fasulye' which means 'boiled haricot beans.'
These beans are sold in 800 gram tins. When drained, you will have 400 grams. If you can't buy these where you live, you will need 2 x 400 gram tins, drained.
Traditionally, Turkish kuru fasulye recipes use dried beans. If you prefer to use dried beans, soak them overnight - or for at least 8 hours. After this, they will take around 45 minutes to cook and will soften when you boil them.
We have written an etli kuru fasulye recipe (Turkish white bean stew with meat). Lamb is the traditional meat to use but you can also use beef or chicken. Sucuk Turkish sausage is also a popular option.
If you are vegetarian, you can leave the meat out and just follow the simple kuru fasulye recipe. And if you are vegan, you can use oil rather rather butter for cooking.
As with all of our recipes, the calorie count per serving in our kuru fasulye recipe is approximate and meant as a general guide. We have calculated calories based on the use of lamb meat and cooking with butter.