Kuru Fasulye

Kuru Fasulye is one of the dishes you'll find on nearly every Turkish home table, and once you taste it, you'll understand why. It's white beans and lamb, simmered in a rich tomato sauce.

You don't need anything special to make it, just a handful of pantry staples and a big enough pot. Most of the cooking time is hands-off in the oven, so you get a full pot of flavor without spending your whole afternoon at the stove.

Jump to:

• Why This Recipe Works?
• Ingredients You'll Need
• HOW TO MAKE KURU FASULYE
• Recipe Tips From the Chef
• Making Kuru Fasulye Ahead of Time
• Storage and Reheating Instructions
• Serving Suggestions
• Recipe FAQs
• Related Recipes
• Kuru Fasulye

In Turkey, every "lokanta" (a small restaurant that serves cheap, cheerful but tasty ready-made meals) has this famous dish on its menu. I have been to one of them in Istanbul that only serves "Kuru Fasulye and Turkish Rice" dished up together.

If you'd rather watch than read, here's a quick video that walks through the whole process.

Kuru Fasulye is usually served with crusty sourdough bread and Pickled Cucumber - Salatalik Tursusu on the side. They only had the vegetarian version and it tasted so good we all asked for a second bowl.

There are many different variations of this popular bean stew and my favorite is the one cooked with lamb. You can use beef instead of lamb or add pastirma (air-dried beef popular in Turkey) for a stronger flavor.

The vegetarian version of Kuru Fasulye is just as delicious as the meaty one. Add some extra vegetables such as carrots, celery, or peppers, use vegetable stock, and you'll have a delicious vegetarian bean stew.

Why This Recipe Works?

• This stew comes together with a handful of ingredients you probably already have in your pantry or fridge.

• The hands-on prep is only about 20 minutes, even though the beans need to soak overnight, so it's easy to start on a lazy Sunday.

• It gets richer the longer it sits, which makes it great comfort food on a cold night.

• Everything cooks in one pot, so there's barely any washing up once you're done.

• The oven does most of the work, so you're not standing over the stove stirring for an hour.

• Using dried beans instead of canned gives a creamier texture that holds up better in the finished stew.

• It works just as well without the meat, so it is easy to make a vegetarian version for the whole table.

• It's a budget-friendly dish that's long been known in Turkey as a humble, affordable staple, and the vegetarian version costs even less to make since there's no meat involved.

Ingredients You'll Need

Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.

• White beans - You can use any type of white beans such as navy beans, haricot, or cannellini. They all have different cooking times so make sure you cook them until soft and almost falling apart.

• Olive oil - It is necessary to sauté the onions. You can use butter instead for extra richness.

• Lamb - Any part of lamb works for this dish, but I like the shoulder best for stews. You can use diced beef instead too, chuck or brisket are good choices since they're well marbled and hold up well in a slow-cooked stew, just note the cooking time may run a bit longer. Omit the meat to make this dish vegetarian-friendly.

• Onion - You can use a large size brown, yellow, or white onion. Peel and cut into small dice before adding to the dish.

• Garlic - Fresh garlic is a great flavoring that adds sweetness and nuttiness to dishes. You can turn it into a paste with a mortar and pestle or grate using a Microplane zester before adding it to the dish.

• Tomatoes - You can use canned tomatoes if you don't have fresh ones. Add a teaspoon of sugar if using canned tomatoes to balance the acidity.

• Tomato paste - It is the staple of Turkish cooking. It adds an umami flavor to the dishes and bright red color. You can find it in Turkish or Middle Eastern shops.

• Red pepper paste - Same as tomato paste, it adds an umami flavor and a bright red color to the stew. You can find it in Turkish or Middle Eastern shops.

• Stock - I use Basic Homemade Vegetable Stock for the vegetarian version. I prefer using Homemade Beef Stock but Chicken Bone Broth works great as well. You can use stock cubes if you don't have any stock in hand. Make sure you don't add too much salt as ready-made stocks and stock cubes contain salt already. Use enough liquid to cover the beans and the meat.

HOW TO MAKE KURU FASULYE

Soak and Pre-cook the Beans

Soaking the beans overnight is necessary and helps to reduce the cooking time of Kuru Fasulye. Use plenty of water as they will double in size when soaked.

Place the beans in a large enough pan and then add plenty of cold water.

Cook the beans for about an hour or until they are "al dente". They will get cooked further with the meat. The cooking time depends on the type of bean you are using. I used haricot beans for this recipe. Skim off any foam that rises to the top while they cook, it keeps the broth cleaner. Drain the beans and then discard the cooking liquid.

Prepare the Tomatoey Meat Sauce

Preheat the oven to 356 °F - 180 °C. Put a Dutch oven or heavy-based pan on high heat and then add olive oil.

I prefer using a Dutch oven for stews, slow-cooked meat, or even bread. They are perfect for slow cooking because of how heavy they are. They retain and distribute heat evenly which makes them ideal for searing meat at high heat and maintaining low and slow temperatures for a long time. When the pan is hot enough, brown the meat. Do it in batches if necessary.

Turn the heat down to medium to low, add the onions and garlic, and then sauté them until translucent.

Add the tomatoes and then stir in the tomato paste, chili (optional), and pepper paste (optional). You can add extra tomato paste if you don't have pepper paste. Also, replace red chili with chili flakes or totally skip it if you don't like spicy.

Sauté for a minute before pouring in the stock.

Add the pre-cooked beans, salt, cumin, and freshly ground black pepper.

Cover the pan with a lid or tin foil and then cook in the oven for 1 hour or until the meat and beans are soft.

Make sure to check every 20 to 30 minutes and give it a stir to provide even cooking.

Recipe Tips From the Chef

• Use homemade stock for the deepest flavor. If you use shop-bought stock, taste your stew before adding extra salt since it's often already salted.

• Skim off any foam that rises to the top while the beans are boiling. It keeps the broth cleaner and the finished stew looking better.

• Don't skip browning the meat first. It builds a deeper, savory base for the whole stew.

• Use dried beans instead of canned if you can. They hold their shape better and take on more flavor from the pot as they cook.

• Let the stew rest for 5 to 10 minutes off the heat before serving. It's traditionally eaten warm rather than piping hot, and the short rest gives the flavors time to settle.

• Always add salt toward the end of cooking for slow-cooked dishes like this one.

Making Kuru Fasulye Ahead of Time

You can make Kuru Fasulye (Turkish White Bean Stew) ahead of time. In fact, it is often recommended to make it a day or two in advance, as the flavors tend to deepen and become even more delicious over time.

Storage and Reheating Instructions

Once the stew has finished cooking, let it cool to room temperature and then store it in an airtight container in the refrigerator for up to 3-4 days.

It also freezes well, so portion it into airtight containers or freezer bags and keep it frozen for up to 3 months.

Thaw it in the fridge overnight before reheating. When you are ready to serve it, simply reheat it on the stovetop over low to medium heat until it is hot all the way through.

Serving Suggestions

The traditional way to serve this stew is with Turkish rice and some mixed pickles, or a glass of Ayran (Turkish Yogurt Drink) on the side.

A bowl of Cacik works well too, the cool yogurt balances the rich sauce. You can also serve it with some crusty bread or Bazlama.

A sprinkle of fresh parsley or red pepper flakes on top just before serving adds a nice finishing touch. Try it with a bowl of Mujadara or Bulgur Pilaf for a lighter option.

Recipe FAQs

Related Recipes

For more hearty stew recipes why not try:

Did you make this recipe? Please let me know how it turned out! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.

I hope you enjoy the process of making this delicious Kuru Fasulye as much as you enjoy eating it! 🙂