Kuru fasulye – Turkish beans in tomato sauce Recipe
Kuru fasulye is a thick dish of white beans stewed in an aromatic tomato sauce, often considered the “national lunch dish” in Turkey. It’s usually served with rice and pickles as a hearty, home-style meal. The flavor is reminiscent of Polish baked beans and vegetable goulash combined, but milder and more tomato-forward.
Kuru fasulye is one of the most beloved home-style dishes in Turkey: simple, inexpensive and deeply comforting. Slowly stewed beans in a rich tomato sauce develop a creamy texture and a full, rounded flavor that tastes even better the next day.
Chef's tips
Do not overcook the beans in the first boiling stage – they should still be slightly firm, as they will finish cooking in the sauce. If you have time, let the finished dish rest for 15–20 minutes off the heat; the flavors will meld and the sauce will thicken naturally.
How to serve
Serve in deep bowls with a generous portion of fluffy white rice or bulgur on the side. Add pickled cucumbers, pickled peppers or a simple salad of tomatoes, onions and parsley with lemon juice. A dollop of thick yogurt also pairs very well.
Ingredients
- white beans dried, e.g. butter beans - 300 g
- onion medium - 2 pieces
- garlic - 3 cloves
- vegetable oil - 3 tablespoons
- butter optional - 20 g
- tomato paste - 2 tablespoons
- canned tomatoes chopped or whole - 400 g
- bay leaf - 2 pieces
- ground cumin - 0.5 teaspoons
- sweet paprika powder - 1 teaspoon
- salt to taste
- black pepper to taste
- water for cooking the beans and the sauce - 800 ml
Preparation
- Rinse the beans in a sieve, cover with plenty of cold water in a pot and leave to soak overnight (at least 8 hours).
- The next day, drain the water, rinse the beans, then cover with fresh water so they are submerged by a few centimeters. Bring to a boil, skim off the foam, reduce the heat and cook for 30–40 minutes, until the beans are almost tender but still slightly firm in the center. Drain, reserving about 200 ml of the cooking water.
- Peel the onion and dice it finely. Peel the garlic and chop it finely.
- In a large pot, heat the oil with the butter over medium heat. Add the onion and fry for 6–8 minutes, stirring, until very soft and lightly browned around the edges.
- Add the garlic and fry for another 1–2 minutes, until it becomes very fragrant but not browned.
- Add the tomato paste, sweet paprika and cumin. Stir for about 1 minute, until the paste lightly fries and darkens a bit.
- Pour in the canned tomatoes (if whole, crush them with a spoon), add the bay leaves, the drained beans and about 200 ml of the bean cooking water (or plain water).
- Bring to a boil, then reduce the heat to low and simmer covered for 25–30 minutes, until the beans are completely tender and the sauce has thickened. Stir gently from time to time so nothing sticks to the bottom.
- Season with salt and pepper to taste. If the sauce is too thick, add a little water; if it’s too thin, cook for a few minutes uncovered until it thickens.
- Remove the bay leaves before serving.
Storage
Kuru fasulye świetnie nadaje się do przechowywania – smaki się pogłębiają. Trzymaj w lodówce do 4 dni lub zamroź na 2–3 miesiące. Po rozmrożeniu podgrzej na małym ogniu, w razie potrzeby dolewając odrobinę wody.
