Kuru Fasulye
Turkish white beans slow-cooked with onion, tomato paste and pepper paste, turning out thick, tender and rich.
Ingredients
- dried white beans300 g
- onion1 pcs
- olive oil3 tbsp
- tomato paste1 tbsp
- sweet pepper paste0.5 tbsp
- cold water for soaking2000 ml
- hot water for stewing700 ml
- salt1 to taste
- ground black pepper1 to taste
Instructions
Rinse the dried white beans, cover with 2 L of cold water and leave to soak overnight, about 8–12 hours.
The next day, drain the soaking water and rinse the beans.
Heat 3 tbsp olive oil in a heavy pot, add the finely chopped onion and sauté for 5–7 minutes over medium heat until soft.
Add the tomato paste and sweet pepper paste, stir and cook for 1–2 minutes to bring out their flavor.
Add the beans, pour in 700 ml hot water, and season with salt and black pepper. Bring to a boil, cover with a lid and simmer over low heat for 60–75 minutes, until the beans are tender and the sauce has thickened. Add a little more hot water if needed.
Remove the pot from the heat and let the dish rest, covered, for 10 minutes to let the sauce settle. Serve the kuru fasulye hot, with Turkish rice pilaf if desired.
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