Kuru Fasulye — Turkish White Bean Stew

What you’ll need

Ingredients

Ingredient amounts make 4 servings. Nutrition below is for one serving.

• 800 g White beans, fully cooked without salt, drained
• 150 g Onion, peeled
• 100 g Mild green pepper, trimmed and seeded
• 300 g Tomatoes, trimmed
• 40 g Tomato paste, no added salt
• 25 g Olive oil
• 3 g Paprika
• 1 g Ground black pepper
• 4 g Fine salt
• 500 ml Water, plus extra for washing or soaking as directed

Make it

Instructions

1. 1

   Weigh 800 g fully cooked, drained white beans. Do not substitute 800 g dried beans. If starting with dry beans, soak and cook them completely according to safe packet instructions before weighing; that extra time is not included here.

2. 2

   Dice onion, green pepper and tomatoes. Heat all oil in a heavy pot and soften onion and pepper for 8 minutes. Stir in tomato paste, paprika and black pepper for 1 minute.

3. 3

   Add tomato, salt, cooked beans and 500 ml water. Bring to a boil and simmer gently, partly covered, for 25–30 minutes until thickened. Stir carefully so the beans keep their shape; add a little hot water if needed.

4. 4

   Divide the full stew evenly into four portions. Bread, rice, pickles and meat additions are separate. Cool leftovers promptly in shallow containers and refrigerate.