Kuru Fasulye — Turkish White Bean Stew

Shopping list

• 400 g dried white beans (haricot or cannellini) — soaked overnight and drained

  Sub
• 3 tbsp olive oil

  Sub
• 1 piece onion — finely chopped

  Sub
• 3 clove garlic — minced

  Sub
• 2 tbsp tomato purée

  Sub
• 400 g tinned chopped tomatoes

  Sub
• 2 tsp sweet paprika

  Sub
• 1 tsp dried oregano

  Sub
• 2 piece bay leaf

  Sub
• 1.5 tsp salt — or to taste

  Sub
• 0.5 tsp black pepper — freshly ground

  Sub
• 800 ml water

  Sub
• 3 tbsp fresh parsley — chopped, for garnish

  Sub

Step by step

1. 1

   Place the soaked and drained beans in a large heavy-bottomed pot. Cover with the 800ml water and bring to the boil over high heat. Reduce heat to medium-low and simmer for 45– 60 minutes, until beans are almost tender but not fully soft. Skim any foam that rises.

2. 2

   Meanwhile, heat the olive oil in a separate frying pan over medium heat. Add the chopped onion and sauté for 6– 7 minutes until softened and translucent.

3. 3

   Add the minced garlic to the onions and cook for another minute until fragrant.

4. 4

   Stir in the tomato purée, sweet paprika, and dried oregano. Cook for 2 minutes, stirring constantly, to deepen the flavour.

5. 5

   Pour the onion-tomato mixture into the pot with the beans. Add the tinned chopped tomatoes, bay leaves, salt, and black pepper. Stir well.

6. 6

   Bring the stew back to a gentle simmer. Cover partially and cook for 30– 40 minutes, stirring occasionally, until the beans are completely tender and the sauce has thickened. Add a splash of water if it becomes too thick.

7. 7

   Taste and adjust seasoning. Remove the bay leaves. Serve hot, garnished with chopped fresh parsley, alongside rice or crusty bread.