This Turkish bean stew is a staple of casual home cooking. Kuru Fasülye is usually served with rice pilaf and sometimes accompanied by cacik. I LOVE cacik! It is watered down salted yogurt with chopped up cucumbers. I like to spoon it over my pilaf, then have a bite of Kuru Fasülye. You can also just eat it with a spoon as a side. Something about the warm beans, soft pilaf and cool yogurt is just fantastic.
2 cups of cooked white beans --I use dried beans. I think it tastes better that way.
Pour a good swirl of olive oil in the pan. at least 4 or 5 tablespoons.
2 tablespoons tomato paste
2 chopped onions
2 chopped red peppers (bell or sweet)
3 chopped tomatoes
2-3 cups of water
1 teaspoons of red pepper flakes
1 teaspoon of black pepper
2 teaspoons of salt
Treat your beans normally. If you used dried beans, soak beans them in water over night and then the next day, boil them until they are soft.
If you use canned beans, drain and rinse them.
In a pan, add the oil and the onions and peppers and sauté until onions are translucent and the peppers are soft. Add the tomato paste (about 10 minutes.)
Drain the beans whether they were dried or canned, pour into the pot with the onions and peppers. Add the tomatoes and then the water. Make sure the water covers the beans.
Add the peppers and salt. Simmer for 30 minutes or until the stew has thicken.
Serve with rice pilaf
1-2 cucumbers shredded
2 cups of yogurt
1 cup of water
salt to taste (about a teaspoon)
Combine ingredients and mix well.