Name: Kuru Fasulye
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Cuisine: Turkish
Ingredients: 2 cups dried white beans (navy beans or kidney beans); 3 tablespoons olive oil or vegetable oil; 1 large onion, finely chopped; 2 cloves garlic, minced; 2 large tomatoes, peeled and chopped (or 1 can diced tomatoes); 1 tablespoon tomato paste; 1 teaspoon paprika; 1/2 teaspoon cumin; 1 teaspoon dried thyme or oregano; Salt, to taste; Black pepper, to taste; 3 cups water or vegetable broth; 1 red bell pepper, finely chopped (optional); 1 tablespoon fresh parsley, chopped (optional, for garnish); 1 tablespoon lemon juice or vinegar (optional)

Turkish white bean stew with meat (Kuru fasulye)

Why You’ll Love Kuru Fasulye Recipe

I like this recipe because it’s nourishing, affordable, and packed with flavor. I enjoy how the beans absorb the tomato and spice mixture, creating a creamy texture without any cream. I also appreciate how flexible it is, whether I serve it as a main dish or alongside rice or bread.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

2 cups dried white beans (such as navy beans or kidney beans)
3 tablespoons olive oil or vegetable oil
1 large onion, finely chopped
2 cloves garlic, minced
2 large tomatoes, peeled and chopped (or 1 can of diced tomatoes)
1 tablespoon tomato paste
1 teaspoon paprika
½ teaspoon cumin
1 teaspoon dried thyme or oregano
Salt, to taste
Black pepper, to taste
3 cups water or vegetable broth
Optional: 1 red bell pepper, finely chopped
Optional: 1 tablespoon fresh parsley, chopped, for garnish
Optional: 1 tablespoon lemon juice or vinegar, for a touch of acidity

Directions

I begin by soaking the dried beans in plenty of water for at least 6 hours or overnight. When I’m short on time, I use the quick soak method by boiling them briefly and letting them sit for an hour. After soaking, I drain and rinse the beans well.

In a large pot, I heat the olive oil over medium heat and sauté the chopped onion until soft and translucent. I add the garlic and cook it just until fragrant. Next, I stir in the chopped tomatoes and tomato paste, letting them cook down into a thick, rich sauce.

I add the paprika, cumin, thyme or oregano, salt, and black pepper, stirring well so the spices bloom in the sauce. If I’m using red bell pepper, I add it at this stage and cook a few minutes longer.

I add the drained beans and pour in the water or vegetable broth. I bring everything to a boil, then reduce the heat, cover the pot, and let it simmer gently until the beans are tender and the sauce thickens. I stir occasionally and add a little more liquid if needed.

Once the beans are fully cooked, I taste and adjust the seasoning. I remove the pot from the heat and let it rest for about 10 minutes before serving. I garnish with fresh parsley and a splash of lemon juice or vinegar if I want extra brightness.

Servings and Timing

I usually get about 4 to 6 servings from this recipe.

Prep time: 15 minutes
Cook time: 1 hour 15 minutes
Total time: approximately 1 hour and 30 minutes

Variations

I sometimes add the red bell pepper for extra sweetness and color. When I want a richer flavor, I use vegetable broth instead of water. If I’m craving more warmth, I add a pinch of chili flakes or extra paprika.

Storage/Reheating

I store leftover Kuru Fasulye in an airtight container in the refrigerator for up to 4 days. When reheating, I warm it gently on the stove with a splash of water or broth to loosen the sauce. I find the flavors deepen even more after a day.

FAQs

Do I have to soak the beans overnight?

I prefer soaking overnight, but I use the quick soak method when I’m short on time.

Can I use canned beans instead?

I use canned beans in a pinch, but I reduce the cooking time significantly.

Is Kuru Fasulye vegan?

I make it completely vegan by using vegetable oil and vegetable broth.

What should I serve with this dish?

I like serving it with rice, crusty bread, or a simple salad.

Can I freeze Kuru Fasulye?

I freeze it in airtight containers for up to 3 months.

How thick should the sauce be?

I like it thick and stew-like, but I adjust with more liquid if needed.

Can I skip the tomato paste?

I keep it in because it deepens the flavor, but I reduce it slightly if needed.

What beans work best?

I usually use navy beans, but kidney beans also work well.

Why let it rest before serving?

I let it rest so the flavors meld and the sauce thickens naturally.

Can I make this in a pressure cooker?

I use a pressure cooker to shorten the cooking time, adjusting liquid as needed.

Conclusion

I keep coming back to Kuru Fasulye because it’s wholesome, comforting, and full of simple flavors that never disappoint. It’s a dish I enjoy making ahead, sharing with others, and savoring slowly, one warm bowl at a time.