The Best Turkish Kuru Fasulye Recipe – Comforting; Flavorful!
Turkish Etli Kuru Fasulye
Today on the Takrecipe website, we’re diving into one of Turkey’s most beloved comfort foods: Etli Kuru Fasulye, a flavorful and hearty white bean and beef stew. This dish is a staple in Turkish cuisine, enjoyed in homes and restaurants alike. Known for its rich, tomato-infused broth and tender slow-cooked beef, this stew is perfect for a satisfying and nutritious meal. Whether paired with pilav (Turkish rice) or a side of crusty bread, this dish is sure to bring warmth and joy to your dining table.
Ingredients (Serves 4)
- 2 cups dried white beans (or 4 cups canned, drained)
- 300g (10 oz) beef, cut into small cubes
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon butter
- 2 tablespoons tomato paste
- 1 teaspoon red pepper paste (optional, for extra flavor)
- 1 teaspoon paprika
- ½ teaspoon ground cumin
- ½ teaspoon black pepper
- 1 teaspoon salt (adjust to taste)
- 1 bay leaf
- 4 cups water or beef broth
- 1 teaspoon sugar (to balance acidity)
- Fresh parsley for garnish
Preparing the Beans
If using dried white beans, rinse them thoroughly and soak them in a large bowl with plenty of water overnight (for at least 8 hours). This helps soften the beans and reduce cooking time. The next day, drain the beans and rinse them again. Boil them in a pot of fresh water for about 20 minutes, then drain. This step helps remove excess starch and improves digestibility.
Cooking the Beef
Heat olive oil and butter in a large pot over medium heat. Add the cubed beef and sauté for about 5-7 minutes, stirring occasionally, until browned on all sides. Add the chopped onion and continue cooking until it turns soft and translucent, about 5 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant.
Adding the Sauce & Spices
Stir in the tomato paste and red pepper paste (if using). Cook for about 1-2 minutes, allowing the flavors to deepen. Sprinkle in the paprika, cumin, black pepper, and salt. Mix well to coat the beef evenly.
Simmering the Stew
Add the drained white beans to the pot, followed by the bay leaf and sugar. Pour in the water or beef broth, ensuring everything is well combined. Bring the stew to a gentle boil over medium-high heat. Reduce the heat to low, cover the pot, and let it simmer for about 1 hour, stirring occasionally. If the stew becomes too thick, add a little more water as needed.
Final Adjustments & Serving
Once the beans and beef are tender, remove the bay leaf and check for seasoning. Adjust salt and spices if necessary. Let the stew rest for 5 minutes before serving. Garnish with freshly chopped parsley and serve with Turkish rice (pilav) or crusty bread.
Tips:
Soak the beans properly
🟢Soaking overnight reduces cooking time and improves texture. If in a hurry, use the quick soak method by boiling the beans for 2 minutes and letting them sit for an hour before cooking.
Use quality beef broth
🟢For a deeper, richer flavor, substitute some of the water with homemade beef broth or bone broth.
Cook low and slow
🟢The longer the stew simmers, the more the flavors will meld together. If time allows, cook it for 90 minutes for the best taste.