Turkish-Style White Bean Stew Recipe
Known as Kuru Fasulye in Turkey, this is the ultimate winter comfort food.
Prep Time20 mins
Cook Time1 hr 15 mins
Total Time1 hr 35 mins
- 1 pound dry cannellini beans
- 3 Tablespoons unsalted butter or olive oil, or a combination
- 2 large onions
- 1 green bell pepper
- 1/2 pound lamb (or beef or chicken), chopped into small chunks, or omit this for vegetarian
- 2 Tablespoons red pepper paste (recipe below)
- 1 teaspoon sea salt
- Water or beef stock
- 1 large tomato
Rinse beans and drain. Soak the beans in water to cover 12-24 hours. Drain.
Dice the onions and green bell pepper. In a large soup pot, heat butter and/or oil over medium heat. Cook onions and pepper in the butter until onions are golden. Add the meat to the pan and brown it. Add the soaked beans, pepper puree, and salt. Add water or stock until it just covers the beans.
Bring to a boil, cover and lower heat to a simmer. Cook until beans become tender. Dice tomato, adding to pot after beans are soft.