Kuru Fasulye

5 from 20 votes

A rich, slow-cooked Turkish stew of white beans and lamb. Simple pantry ingredients, best on a lazy weekend with a bowl of rice on the side.

Prep Time20

Cook Time1

Total Time1 20

Course: Main Course

Cuisine: Turkish

Diet: Gluten Free, Low Lactose

Servings: people

Calories: 314kcal

1 ¼ cups dried white beans (soaked in plenty of water overnight) (250 grams)
1 tablespoon olive oil
1 lb diced lamb (450 grams)
1 large onion (diced)
3 cloves garlic (minced)
2 large tomato (chopped)
1 red chili (optional) (chopped) or chili flakes to taste
1 tablespoon tomato paste
½ tablespoon red pepper paste (optional) (add extra tomato paste if not using red pepper paste)
3 cups beef stock or chicken stock (700 ml)
½ teaspoon freshly ground black pepper
¼ teaspoon cumin
1 teaspoon salt

Soak the beans in plenty of water overnight.
Drain the beans and place them in a pan with fresh water, cook on medium heat for an hour.
Drain the beans again, get rid of the cooking liquid, and set them aside to use later.
Preheat the oven to 180 °C (356° F).
Place a heavy-based pan or dutch oven on medium to high heat.
When hot, add the olive oil and brown the meat.
Add onion and garlic, saute until translucent, and add the tomatoes.
Stir in the tomato paste, chili (optional), and pepper paste (optional, add extra tomato paste instead).
Add the pre-cooked beans along with salt, pepper, and cumin.
Pour in the beef stock or chicken stock and stir well. Make sure there is enough liquid to cover the beans.
Cover the pan with the lid and 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.

You can use beef instead of lamb, or add pastirma (air dried beef popular in Turkey) for a stronger flavor.
The vegetarian version is just as delicious as the meaty one. Add extra vegetables such as carrots, celery, or peppers, use vegetable stock, and you'll have a tasty vegetarian bean stew.
Use dried beans rather than canned when you can. They hold their shape better and take on more flavor from the pot. If you use canned beans, add them straight to the sauce and skip the pre-cooking step.
Don't skip browning the meat first and skimming any foam off the beans while they boil, both steps build a better tasting, cleaner broth.
You can prep it a day or two ahead, the flavor actually gets better as it sits.
Store leftovers in an airtight container in the fridge for up to 3 to 4 days, or freeze for up to 3 months. Reheat gently on the stovetop, adding a splash of water or stock if it has thickened.
Let the stew rest for 5 to 10 minutes off the heat before serving.
If you use shop bought stock, taste before adding extra salt since it is often already salted. Always add salt toward the end of cooking.
Cooking time will vary a little depending on the cut and size of meat you use.