Kuru Fasulye (White Bean Stew)

Name: Kuru Fasulye (White Bean Stew)
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Yield: 4 servings
Cuisine: Turkish
Ingredients: 2 cans white beans (cannellini or great northern, 15 oz), drained, rinsed; 1/4 cup olive oil; 1 yellow onion, finely diced; 4 garlic cloves, minced; 2 tbsp tomato paste; 2 tbsp Turkish red pepper paste (biber salcasi) or roasted red pepper puree; 1 can crushed tomatoes; 2 cups vegetable stock; 1 tsp sweet paprika; 1/2 tsp ground cumin; 1 tsp kosher salt; 1/2 tsp black pepper; 1/4 cup fresh flat-leaf parsley, roughly chopped

A hearty Turkish white bean stew slow-simmered in a rich tomato and pepper paste broth with olive oil. This vegan comfort food is a staple of Turkish home cooking, best served over rice.

70 minEasyServes 4330 cal/serving

TurkishDinnerStovetopVeganMediterraneanHigh FiberDairy-FreeEgg-FreeNut-FreeAlcohol-FreeCorn-Free

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Ingredients

2 cans white beans (cannellini or great northern, 15 oz), drained, rinsed
1/4 cup olive oil
1 yellow onion, finely diced
4 garlic cloves, minced
2 tbsp tomato paste
2 tbsp Turkish red pepper paste (biber salcasi) or roasted red pepper puree
1 can crushed tomatoes
2 cups vegetable stock
1 tsp sweet paprika
1/2 tsp ground cumin
1 tsp kosher salt
1/2 tsp black pepper
1/4 cup fresh flat-leaf parsley, roughly chopped

Instructions

1

Heat 1/4 cup olive oil in a large heavy pot or Dutch oven over medium heat. Add 1 finely diced yellow onion and cook, stirring occasionally, until softened and golden, about 8 to 10 minutes.
2

Add 4 minced garlic cloves and cook for 1 minute until fragrant. Stir in 2 tbsp tomato paste and 2 tbsp Turkish red pepper paste (biber salcasi) or roasted red pepper puree and cook for 2 minutes, stirring constantly, until the paste darkens slightly.
3

Pour in 1 can crushed tomatoes and 2 cups vegetable stock. Stir in 1 tsp sweet paprika, 1/2 tsp ground cumin, 1 tsp kosher salt, and 1/2 tsp black pepper. Bring to a gentle boil.
4

Add 2 cans drained, rinsed white beans (cannellini or great northern, 15 oz) and stir to combine. Reduce heat to low, cover partially, and simmer for 35 to 40 minutes, stirring occasionally, until the broth thickens and the beans are very tender.
5

Taste and adjust seasoning. Ladle into bowls and garnish with 1/4 cup roughly chopped fresh flat-leaf parsley. Serve with crusty bread or over white rice.

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Questions

What is Kuru Fasulye (White Bean Stew)?

A hearty Turkish white bean stew slow-simmered in a rich tomato and pepper paste broth with olive oil. This vegan comfort food is a staple of Turkish home cooking, best served over rice. This reference files it under Turkish dinner: made on the stovetop, rated easy and about 70 minutes start to finish.

How long does Kuru Fasulye (White Bean Stew) take?

As written, 70 minutes: 15 of prep and 55 of cooking. The longest single stretch is step 4 (40 minutes): "Reduce heat to low, cover partially, and simmer for 35 to 40 minutes, stirring occasionally, until the broth thickens and the beans are very tender."

Can I use dried beans instead of canned in Kuru Fasulye (White Bean Stew)?

Yes. One 15-ounce can is about one and a half cups of cooked beans, which comes from a generous half cup dried. Soak them overnight and simmer until tender before you start the recipe. As written, the entry for Kuru Fasulye (White Bean Stew) uses 2 cans white beans (cannellini or great northern, 15 oz), drained, rinsed.

How many calories are in Kuru Fasulye (White Bean Stew)?

One serving (the recipe makes 4) is about 330 calories, with 16 g protein, 38 g carbohydrate and 8 g fat, plus 8 g fiber and 480 mg sodium. The figures are estimates computed from the ingredient list.

How long does Kuru Fasulye (White Bean Stew) keep?

Refrigerate what is left of Kuru Fasulye (White Bean Stew) within two hours and eat it within three days. Reheat gently on the stovetop. It also freezes well for up to three months.

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