Kuru Fasulye Recipe

I love this recipe because it’s the perfect mix of comforting and flavorful—seriously, who knew a pot of beans could be this exciting? Plus, it’s packed with wholesome ingredients, and the aroma of spices like cumin and paprika simmering away is just the cozy, homey vibe I crave.

Kuru Fasulye is a dish close to my heart, primarily due to its delicious simplicity. It is a dish enjoyed by many across Turkey and the Anatolian lands.

Its main ingredient is white beans, which are not really beans in the sense of common legumes. Beans are generally called fasulye in Turkish.

But the Turkish word for beans, and derivate forms of it, such as fasulye, used in the context of Yemek (food), is generally a code word for the classical Turkish stews that have been cooked for centuries.

Ingredients

White beans, when dried, are packed with protein and fiber.

Olive oil: Contributes good fats and brings out great taste.

Onion: Lays down a sweet, aromatic, and generally agreeable flavor.

It is a wonderful base for many types of dishes.

It is used in the preparation of stocks, soups, and sauces.

Garlic: Delivers a flavorful and savory effect.

Tomato Paste: Deepens the savory, umami flavor.

Paprika: Provides gentle warmth and vibrant hue.

Cumin: Imparts warm earthiness.

Provide acidity; provide sweetness.

That’s what tomatoes do.

Parsley: Provides a lively, fresh garnish.

Ingredient Quantities

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• 2 cups dried white beans (cannellini or navy beans)
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon tomato paste
• 1 teaspoon red pepper paste (optional)
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• 1 teaspoon cumin
• 1/2 teaspoon black pepper
• Salt, to taste
• 2 medium tomatoes, peeled and chopped
• 2 green peppers, chopped
• 1 to 2 teaspoons sugar (optional, to balance acidity)
• 4 cups water or vegetable stock
• 1/4 cup chopped parsley (for garnish)
• Lemon wedges (for serving)

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Instructions

1. Wash the dried white beans under cold water until they are clean, and then place them in a bowl big enough to hold the beans and enough water to cover the beans by at least 2 inches. Let them soak in the water overnight.

2. Remove the soaked beans from the water and set them aside. In a large pot, place the beans and cover them with fresh water. Bring it to a boil, then reduce the heat to medium and let it simmer for 30-45 minutes. You want the beans tender but not falling apart; they hold up their shape nicely. Drain and set aside.

3. In the same saucepan, warm the olive oil over medium heat. Toss in the diced onion and cook until mellow and clear, about 5-7 minutes.

4. Add the minced garlic, along with the tomato paste and red pepper paste (if using). Stir these in, then allow them to cook for another 2-3 minutes, accompanied by a fairly constant stir to ensure even cooking and odor development. They should become very fragrant undisturbed at the end.

5. Add the paprika, dried oregano, cumin, black pepper, and salt to the pot. Stir well to combine all the spices with the onion mixture.

6. Stir in the diced tomatoes and green bell peppers. Continue to cook for 5-7 more minutes. Cook until the tomatoes soften and break apart.

7. Place the cooked beans back in the pot and pour in the water or vegetable stock. Heat to a boil over medium-high flame, then lower the heat, cover the pot, and let it simmer for 25-30 minutes. All the flavors meld beautifully as you stir occasionally and check the seasoning.

If the soup seems too thick, stir in a little water or stock. If it’s too thin, let it cook uncovered for a few minutes. Add more salt or sugar to get the balance just right if you sense any acidity in the flavor.

8. Once the beans are warm through and the sauce has thickened to your desired consistency, remove the pot from the heat.

9. Prepare the Kuru Fasulye by adding chopped parsley as a garnish and serving it with lemon wedges on the side.

10. Savor this filling meal with crusty bread or rice for a dish that’s sure to satisfy. Given its heft and richness, you might even be tempted to save some for dinner.

Equipment Needed

1. Colander (for washing beans)
2. Large mixing bowl (for soaking beans)
3. Large pot or saucepan (for cooking beans and soup)
4. Measuring cups and spoons
5. Wooden spoon or spatula (for stirring)
6. Chef’s knife (for chopping onions, garlic, tomatoes, and peppers)
7. Cutting board
8. Ladle (for serving the soup)

FAQ

• Q: Can I use canned beans instead of dried beans?
  
  A: Yes, you can use canned beans. Be sure to rinse and drain them well, and adjust the cooking time since they cook faster than dried beans.
• Q: Is the red pepper paste necessary for this recipe?
  
  A: No, the red pepper paste is optional. It adds a mild kick, but you can skip it if you prefer a milder flavor.
• Q: Can I substitute another type of bean?
  
  A: Yes, while cannellini or navy beans are traditional, other white beans like great northern beans or even chickpeas can work as substitutes.
• Q: How do I peel the tomatoes?
  
  A: To peel tomatoes, score a small ‘X’ on the bottom of each, blanch them in boiling water for about 30 seconds, and then transfer them to an ice bath. The skins should slip off easily.
• Q: Can I make this dish in advance?
  
  A: Yes, Kuru Fasulye can be made in advance and actually tastes better the next day as the flavors have more time to meld together.
• Q: What can I serve this dish with?
  
  A: Kuru Fasulye is traditionally served with rice, crusty bread, or a side of salad. Lemon wedges are also a common accompaniment to enhance the flavors.
• Q: Is it possible to make this recipe vegan?
  
  A: Yes, this recipe is already vegan as written. Just ensure your vegetable stock or any additional ingredients are vegan-compliant.

Substitutions and Variations

Two cups of dried white beans (substituting with dried chickpeas will yield a different texture and flavor)
Two tablespoons of olive oil (can be substituted with sunflower oil or vegetable oil)
Chop 1 medium onion finely. If you want a milder flavor, you can substitute shallots for onions.
Mince 3 cloves of garlic. (You can substitute garlic powder, using 1 teaspoon for 3 cloves.)
1 tablespoon tomato paste (can be substituted with 1/2 cup canned crushed tomatoes)

Pro Tips

1. Soak the Beans with Baking Soda Adding a teaspoon of baking soda to the soaking water can help soften the beans more effectively, reducing their cooking time and resulting in a creamier texture.

2. Use Homemade Stock For enhanced flavor, consider using homemade vegetable stock instead of water or commercial stock. This adds depth and richness to the dish.

3. Roast the Spices Before adding them to the mix, lightly toast the paprika, cumin, and oregano in a dry pan for about 1 minute. This releases their oils and enhances their flavors.

4. Sweat the Onions Longer Allow the onions to cook a bit longer before adding the garlic, around 10-15 minutes. Carmelizing the onions slightly will give the dish a sweeter undertone.

5. Adjust the Acidity Experiment with the sugar and lemon juice balance. Start with half the sugar and gradually add more if needed, and squeeze lemon juice to taste when serving to balance out the flavors.