Kuru Fasulye: Classic Turkish Stew


Kuru fasulye is Turkish for ‘”dried beans,” but the translation doesn’t begin to describe this stew’s deliciousness or versatility.

This basic Turkish dish has many variations. Lamb is often an ingredient; some recipes leave out the tomato, call for beef stock vs. water. We specify canned cannellini—serious cooks may swear by dried beans soaked overnight, then cooked, but with canned beans, this becomes a quick weekday meal. By experimenting, you may sacrifice a bit of authenticity—or not. Typically, kuru fasulye is served with Turkish rice, or pilaf, on the side (white rice works, too) and a sour pickle, such as a cornichon.

Serves 4



1 15 oz. can cannellini beans (we like Scalfani brand)
1 large onion
1 red or green bell pepper
2 tablespoons olive oil
1 medium tomato, chopped
1-2 tablespoons tomato paste
1 splash of Sriracha or a sprinkle of chili or red pepper flakes (optional)
2 cups hot water

To make:
Rinse beans, drain. Finely chop onion and pepper.
In a heavy pot, heat olive oil, add onion and pepper, and cook over medium heat until vegetables have softened.
Add tomato, and cook, stirring, 2-3 minutes, until tomato has softened.
Stir in tomato paste, a splash of Sriracha or a few chilli or red pepper flakes, if using, and salt and pepper to taste. Add water, bring to a boil, cover, and simmer over low heat for 15-20 minutes, until liquid starts to thicken.
Add beans and simmer for 10 minutes.
Serve with a baguette or rice on the side.

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