Bean age
Older dried beans take much longer. Do not stop after a minute, but try a bean and adjust the cooking time.
Turkish Recipe
Etli Kuru Fasulye
Dried beans are soaked overnight and precooked separately, just slightly tender. Only then do they braise with the already tender 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 bean stew with beef
Kuru Fasulye is a traditional Turkish dish, often served with rice, bread and pickled vegetables in Lokantas. Etli Kuru Fasulye is made with cubes of beef. Dried beans are soaked overnight and boiled just short of the tomato, because acidity can prolong their cooking time. Meat is braised separately with onions and pepper pulp until it is almost tender. Only in the last phase do beans and meat combine to a creamy, but not mushy, stew.
Lunch
One-Pot Recipes
Dinner
Meat
Recipe
Etli Kuru Fasulye
Etli Kuru Fasulye is a Turkish stew made from white beans, tender beef, onions, tomato and pepper sauce - classic with rice and pickles.
Ingredients
6 servings
Method
-
1
Soak beans overnight
Sort the beans, rinse thoroughly and soak in plenty of cold water for 12 hours. Drain the soaking water completely.
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2
Precook the beans until just tender
Boil the beans in fresh water, remove the foam and cook gently for 35 to 50 minutes. They should be soft inside but retain their shape. Drain.
-
3
Brown beef in portions
Heat butter and oil in a heavy saucepan. Pat the meat dry and sauté it in three portions to brown it instead of cooking in its own juice.
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4
Roast onions and marrow
Fry the onions in the same pan for 6 minutes until soft. Add the garlic, tomato paste, paprika paste and Pul Biber and stir for 2 minutes.
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5
Braise meat almost tender
Return the meat, add the chopped tomatoes, bay leaf and 700 ml of hot water. Cover and simmer gently for 50 to 60 minutes.
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6
Add beans to tender meat first
Fold in the pre-cooked beans and add more hot water if necessary. Liquid should cover the ingredients just a little.
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7
Stew ready
Simmer gently, open or half covered, for another 25 to 30 minutes until the meat and beans are soft and the sauce is creamy.
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8
Rest for a moment
Remove the bay leaves and leave the stew to rest for 10 minutes beside the heat. Serve with the pilaf and pickled vegetables.
Kitchen know-how
Tips for Etli Kuru Fasulye
acid only after pre-cooking
Tomato and pepper pulp can slow down the softening of the beans, so the soft beans are added to the sauce later.
Variations
How to adapt this recipe
Leave out the beef and sauté 300 g of sucuk in slices. Cook the beans in the sauce until soft and add sucuk for the last 15 minutes.
Leave out meat and use vegetable stock. 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 and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Etli Kuru Fasulye
The causes are often old beans, hard water or acidity added too early. Precook without tomatoes and adjust the time according to actual softness.
Yes. Add about 1.2 kg of drained beans only during the last 20 minutes. Soaking and pre-cooking are then eliminated.
This makes it easier to control the salt content after boiling down. Acid, not a small amount of salt, is the most important factor for hard beans.
Yes. After one night, sauce, meat and beans combine particularly well. When warming up, add a little water and heat through completely.
Rice or bulgur pilaf, fresh bread and pickled peppers or cucumbers form a typical, balanced dish.
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