Turkish Kuru Fasulye Recipe
Authentic Turkish kuru fasulye made with white beans, tender beef, onions, tomato paste, and simple Turkish seasonings. This hearty white bean stew is slow-cooked until creamy, rich, and comforting.
Ingredients
- 500 g dried white beans soaked overnight
- 300 g beef chuck or stewing beef cut into bite-sized cubes
- 1 large yellow onion finely diced
- 2 tablespoons olive oil
- 2 tablespoons Turkish tomato paste
- 1 tablespoon Turkish red pepper paste optional but recommended
- 1 teaspoon salt adjust to taste
- ½ teaspoon black pepper
- ½ teaspoon paprika optional
- 1 bay leaf optional
- 1.2 liters hot water or low-sodium beef stock
Instructions
- Soak the beans
- Rinse the dried white beans under cold water. Place them in a large bowl, cover with plenty of cold water, and soak for 12–16 hours. Drain and rinse before cooking.
- Brown the beef
- Heat olive oil in a large heavy-bottomed pot over medium heat. Add the beef cubes in a single layer and brown for 6–8 minutes, turning occasionally.
- Cook the onion
- Add the diced onion and cook for about 5 minutes until soft and translucent.
- Add the pastes
- Stir in the tomato paste and red pepper paste. Cook for 2 minutes to remove the raw paste flavor and deepen the color of the stew.
- Add beans and liquid
- Add the soaked beans, hot water or beef stock, and bay leaf if using. Bring to a gentle boil.
- Simmer slowly
- Reduce the heat to low, partially cover the pot, and simmer for 1½–2 hours, stirring occasionally.
- Season near the end
- When the beans are almost tender, add salt, black pepper, and paprika if using. Continue simmering for 10–15 minutes.
- Adjust consistency
- If the stew is too thick, add a little hot water. If it is too thin, simmer uncovered until the broth becomes rich and slightly thick.
- Rest before serving
- Remove from heat and let the stew rest for 10–15 minutes before serving.
Notes
Use Navy Beans, Great Northern Beans, or small white beans if Turkish beans are unavailable.
Do not use the soaking water for cooking.
Avoid adding salt too early, especially if your beans are old.
For canned beans, use about 3 cans drained white beans and add them during the final 20 minutes.
For a vegetarian version, omit beef and use vegetable stock.
Kuru fasulye tastes even better the next day.
Serve traditionally with Turkish rice pilaf, cacık, pickles, fresh bread, or ayran.
Storage:
Refrigerate in an airtight container for up to 4 days.
Freeze for up to 3 months.
Reheat gently over medium-low heat with a splash of hot water or stock if needed.