This Kuru Fasulye Recipe (Turkish Beans) comes together in about 1 hour and is made using just one pot, perfect for a easy weeknight dinner that your family will love! You can easily switch up the ingredients to suit your palate or even use it as a ‘clean out the fridge’ dish to finish up leftovers. Trust me; it’s a versatile, satisfying meal that’ll warm your heart!
Ingredients Breakdown
- 400 grams dried white beans (cannellini beans or navy beans)
- 1 tablespoon olive oil
- 400 grams diced beef
- 57 grams butter
- 2 small onions (diced)
- 2 tablespoons tomato paste
- 1 teaspoon pepper paste (optional)
- 1 tomato (chopped)
- 1/4 cup diced green peppers
- 1/2 cup water
- 1½ teaspoons salt
- 1 teaspoon cumin
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 4 cups water
Let’s Get Cooking!
How to Make Kuru Fasulye
Soaking the Beans : Start by rinsing your beans well under cold water. Then, soak them in a bowl covered with plenty of water for at least 8 hours or overnight, this helps to soften them and speeds up the cooking process later. If you’re short on time (who isn’t?), you can quick-soak them by boiling for 5 minutes, then letting them sit for an hour.
Cooking the Beans : In a large pot, add your soaked beans, cover them with fresh water, and bring them to a boil. Reduce the heat and let them simmer until tender, this usually takes about 45-50 minutes. You’ll know they’re ready when they’re soft but still hold their shape. Drain and set aside.
Cooking the Meat : In the same pot, add the olive oil and butter over medium heat. Once melted, toss in the diced beef. Cook until browned on all sides, about 5-7 minutes, scraping the yummy bits off the bottom of the pot as you go. This is where the magic happens!
Assembling the Stew : Add the diced onions to the pot and cook until they are translucent, stirring regularly, that’s about 3-4 minutes. Then, toss in the tomato paste and pepper paste if using, cook for another minute until fragrant. Add the chopped fresh tomato, diced green peppers, cumin, black pepper, paprika, salt, and a couple of pinches of extra salt and pepper. Stir it all together!
Combine Everything : Now, it’s time to add your beans back to the pot along with the 4 cups of water. Bring to a simmer and then reduce the heat, letting it cook gently for about 20-25 minutes. Stir occasionally and enjoy the mouthwatering aroma, they’re loaded with tons of flavor!
Final Touches : Before you serve, taste and adjust seasoning if necessary. If you prefer a thicker stew, you can mash a few beans against the side of the pot. This will give you a creamier texture. Serve hot, and enjoy the wholesome goodness!
Why Kuru Fasulye Holds a Special Place in My Heart
This is my go-to recipe when I need something quick and semi-homemade, but packed with flavor! It’s pure comfort food for me, and I simply adore how versatile it can be. Whether it’s chilly outside or just a busy weeknight, Kuru Fasulye comes to the rescue. You can use whatever you’ve got on hand, making it the best way to stretch your groceries!
If you loved this Kuru Fasulye recipe, be sure to check out my Turkish Chicken Skewered Kebab, my Homemade Manti (Turkish Dumplings), or my Gözleme!
What Makes This Recipe Special
Quick & Easy
This Kuru Fasulye recipe truly comes together in under an hour, making it ideal for busy weeknights when you don’t want to spend hours in the kitchen.
Budget-Friendly
Using affordable, everyday ingredients, this dish won’t break the bank. You’ll find everything you need right in your pantry or local grocery store!
Crowd-Pleaser
I promise, the whole family will love it! It’s a satisfying and hearty dish that everyone can enjoy.
Customizable
The secret to a delicious Kuru Fasulye is its flexibility! You can easily modify the ingredients depending on what you have in your fridge. Love carrots? Toss them in! Want it spicier? Add some heat!
Comfort Food
It’s loaded with tons of flavor and warmth. This is the perfect dish to gather everyone around the table for a cozy meal.
Serving Suggestions
Kuru Fasulye is delightful enjoyed alongside rice or warm crusty bread. You could also pair it with a simple, fresh green salad or yogurt to balance the spices.
Storage and Reheating
- Storing Leftovers: The Kuru Fasulye can be stored in an airtight container in the refrigerator for up to 3-4 days.
- Reheating Instructions: To reheat, simply warm it up gently in a stove pot over low heat, stirring occasionally, or microwave in a safe dish until heated through.
- Freezer Friendly: Yes! This dish freezes beautifully. Store it in a freezer-safe container for up to 3 months. When ready to eat, just thaw overnight in the refrigerator and reheat on the stove.
Food is really about bringing people together, isn’t it? I hope you enjoy this Kuru Fasulye as much as my family does. Give it a try, and let me know what you think! Happy cooking! Follow us on Pinterest for daily meal inspiration!
Kuru Fasulye (Turkish Beans)
Ingredients
Method
- Rinse the beans under cold water and soak in a bowl covered with plenty of water for at least 8 hours or overnight.
- If pressed for time, quick-soak by boiling for 5 minutes and letting them sit for an hour.
- In a large pot, add soaked beans and cover with fresh water. Bring to a boil.
- Reduce heat and simmer until tender for about 45-50 minutes, then drain and set aside.
- In the same pot, heat olive oil and butter over medium heat. Add the diced beef and cook until browned on all sides for about 5-7 minutes.
- Add diced onions to the pot and cook until translucent, about 3-4 minutes.
- Stir in tomato paste and optional pepper paste, cooking for another minute.
- Add chopped tomato, diced green peppers, cumin, black pepper, paprika, and salt. Mix well.
- Return the beans to the pot along with the 4 cups of water. Bring to a simmer.
- Reduce heat and cook gently for about 20-25 minutes, stirring occasionally.
- Taste and adjust seasoning if necessary. For a thicker stew, mash a few beans against the pot.
- Serve hot and enjoy!