Taking into account bean age
Older dried beans need much longer. Do not stop after a fixed minute, but try a bean and adjust the cooking time.
Turkish Recipe
Etli Kuru Fasulye
Dried beans are soaked overnight and cooked slightly softly separately. Only then do they stew with the already delicate beef in the spicy sauce.
Total time
14 hr 25 min
Calories
650 kcal
Servings
6 servings
Difficulty
Medium
Why this recipe works
Turkish white beans stew with beef
Kuru Fasulye is part of Turkish home cooking and is often served in Lokantas with rice, bread and pickled vegetables. For Etli Kuru Fasulye, beef cubes are added. Dried beans are soaked overnight and cooked barely softly at first without tomatoes, because acid can prolong their cooking time. The meat stews separately with onions and paprika until it is almost tender. Only in the last phase, beans and meat combine to form a sour but not mushy stew.
Lunch
One-Pot Recipes
Dinner
Meat
Recipe
Etli Kuru Fasulye
Etli Kuru Fasulye is a Turkish stew of white beans, delicate beef, onions, tomato and paprika purée – classic to rice and pickles.
Ingredients
6 servings
Method
-
1
Soak the beans overnight
Read the beans, rinse thoroughly and soak in plenty of cold water for 12 hours. Then drain the soaking water completely.
-
2
Precook the beans slightly softly
Boil beans with fresh water, remove foam and cook quietly for 35 to 50 minutes. They should be almost soft inside, but keep their shape. Drain.
-
3
Portioned tanning of beef
Heat butter and oil in a heavy pot. Dice the meat dry and fry it vigorously in three portions so that it browns instead of cooking in its own juice.
-
4
Roast onions and marc
Fry onions softly in the same pot for 6 minutes. Add garlic, tomato paste, paprika paste and pul biber and stir for 2 minutes.
-
5
braise the meat almost tenderly
Return meat, add chopped tomatoes, bay leaf and 700 ml of hot water. Covered for 50 to 60 minutes.
-
6
Add beans to the tender meat
Add pre-cooked beans and add further hot water if necessary. Liquid should cover the ingredients scarcely.
-
7
Connect stew ready
Simmer gently for another 25 to 30 minutes, open or half covered, until meat and beans are soft and the sauce is whole. Salt and pepper only now.
-
8
Let it rest for a while
Remove bay leaf and let the stew rest next to the stove for 10 minutes. Serve with pilaw and pickled vegetables.
Kitchen know-how
Tips for Etli Kuru Fasulye
Acid only after precooking
Tomato and paprika marrow can slow down the softening of the beans. Therefore, the barely soft beans only come into the sauce later.
Variations
How to adapt this recipe
Leave out beef and fry 300 g sucuk in slices. Cook beans soft in the sauce and add sucuk during the last 15 minutes.
Leave out meat and use vegetable broth. Fry a finely diced carrot together with the onions and replace butter with olive oil.
Nutrition per serving
650kcal
65.0 gCarbohydrates
47.0 gProtein
21.0 gFat
Values are estimates per serving and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Etli Kuru Fasulye
Causes are often old beans, hard water or too early added acidity. Boil without tomatoes and adjust the time after actual softness.
Yes. Add about 1.2 kg of drained beans during the last 20 minutes. Soak and precook.
This makes it easier to control the salt content after boiling. The decisive factor for hard beans is acid, not a small amount of salt.
Yes. After one night, sauce, meat and beans combine particularly well. When warmed up, add some water and heat completely.
Rice or bulgurpilaw, fresh bread and sour peppers or cucumbers form a typical, balanced plate.
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