Kuru fasulye (Turkish white bean stew) — ingredients and method
A fixture of the Turkish table: beans soaked overnight, simmered in a tomato-and-onion base and served with rice. Copy the ingredients to your room, tick off what's missing at the shop, and keep the steps handy so you don't forget the soak.
Serves 4 · 1½ hr + soaking
In short
Classic kuru fasulye for 4 takes 2 cups of dried white beans, 1 large onion, tomato and pepper paste and a little oil, plus about 1½ hours of cooking after an overnight soak. Soak the beans for 8–12 hours, boil them for 10 minutes and discard the water, then simmer 60–75 minutes in fresh water with the sautéed onion and pastes, salting only in the last 15–20 minutes.
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Ingredients
- Dried white beans2 cups
- Onion1 large
- Vegetable oil3 tbsp
- Butter1 tbsp
- Tomato paste1 tbsp
- Pepper paste1 tbsp
- Chili flakes1 tsp
- Water5 cups, hot
- Salt1 tsp
- Black pepper½ tsp
- Rice1 cup, for the pilaf
- Pickled vegetablesto serve
Method
Rinse the beans and soak them in plenty of cold water for 8–12 hours, or overnight. In hot weather, soak them in the fridge.
Drain, cover with fresh water and boil hard for 10 minutes; drain again and rinse. Don't reuse the soaking or boiling water.
In a clean pot, heat the oil and butter and cook the finely chopped onion for 5 minutes until soft. Stir in both pastes and cook for 1–2 minutes until fragrant.
Add the beans and chili flakes, stir, then pour in enough hot water to cover the beans by two fingers' width. Bring to the boil and skim off the foam.
Simmer on low with the lid slightly ajar for 60–75 minutes (about 30 minutes in a pressure cooker), until the beans are completely soft.
Add the salt and pepper in the last 15–20 minutes; salting earlier can toughen the skins. The sauce should be thick but still loose.
Rest for 10 minutes. Meanwhile cook rice pilaf separately, and serve the beans hot with the pilaf and pickles.
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Frequently asked questions
How long should dried beans soak, and do I discard the soaking water?
8–12 hours, or overnight, is enough; in hot weather soak them in the fridge. Discard the soaking water, boil the beans hard for 10 minutes and discard that water too, then cook them in fresh water.
Why won't my beans soften?
The most common reason is old beans; those more than a year old take much longer to soften. Adding salt or acid (tomato, lemon) too early can also keep them firm, so salt at the end and make sure they soak long enough.
How long do cooked beans keep, and can I freeze them?
They keep 3–4 days in the fridge; don't leave them out for more than 2 hours. Cooled portions freeze for 2–3 months, and should be reheated until bubbling hot.
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Of course. The ready-made list is just a starting point: delete, add, move items between categories.
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As long as you use it. A list is only deleted after a month without any activity; even opening the room resets the clock.
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