Turkish Kuru Fasulye (beans in tomato sauce)

Name: Turkish Kuru Fasulye (beans in tomato sauce)
Total time: 14400 s
Yield: 4 servings
Cuisine: British
Ingredients: 2 cups dried haricot bean (ideally Ispir Seker Fasulye but these aren’t readily available outside Turkey); 2 medium onions; 3 tablespoons good quality olive oil; 1 large clove of garlic; 1/2 red pepper (in Turkey 2 x long green sweet peppers but they are not readily available in the UK); 200 g lamb diced into 1cm cubes; 1 cup bean stock (saved from the par boiled beans); 2 cups lamb/meat bone broth (this isn’t essential, most Turkish recipes use water but I find using meat stock gives a tastier sauce); 1/2 tsp sugar; 1/2 tsp salt; 1/2 tablespoon tomato paste; 1 tablespoon passata or a grated tomato

52_eats @beril_52eats

United Kingdom

This is a Turkish staple and the ultimate comfort food for long cold nights. It is always paired with buttery steamed rice, Turkish pickles (tursu) and yoghourt.

52_eats @beril_52eats

United Kingdom

This is a Turkish staple and the ultimate comfort food for long cold nights. It is always paired with buttery steamed rice, Turkish pickles (tursu) and yoghourt.

Saved

Ingredients

4 hours

4 servings

2 cupsdried haricot bean (ideally Ispir Seker Fasulye but these aren’t readily available outside Turkey)
2medium onions
3 tablespoonsgood quality olive oil
1large clove of garlic
1/2red pepper (in Turkey 2 x long green sweet peppers but they are not readily available in the UK)
200 glamb diced into 1cm cubes
1 cupbean stock (saved from the par boiled beans)
2 cupslamb/meat bone broth (this isn’t essential, most Turkish recipes use water but I find using meat stock gives a tastier sauce)
1/2 tspsugar
1/2 tspsalt
1/2 tablespoontomato paste
1 tablespoonpassata or a grated tomato

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Steps

4 hours

1

Wash the dried beans and leave them overnight in water. Add a teaspoon of salt to this water.
2

Boil the beans until they are aldente. Cooking time here varies on bean variety and soaking time. Test at 30mins, 45mins and 1hour. Taste one and if it still has some bite to it then this is done. Make sure you remove the white foam as it cooks.
3

Sauté the meat, set aside when lightly browned. Add oil and slowly cook finely chopped onions. The onions need to become translucent and almost sticky- do not brown the onions.
4

Add the tomato purée and the passata/grated tomato to the onions and cook for a couple of minutes on low heat.
5

Add the sautéed meat back in.
6

Add in the sieved beans (keep some of the bean stock!) Add the finely chopped pepper, sugar, salt, bean and meat stock/water
7

Cover bring to the boil and simmer for 30 mins on the hob. cook on the hob or transfer to an ovenproof dish with a lid and cook at 170C for at least 1-2 hours. Keep testing your beans every 45 mins until they are soft and to your preferred taste. These beans need to be served ideally in a slightly liquid sauce so if it’s getting dry as it cooks add more liquid.