Sucuklu Kuru Fasulye, or Turkish White Beans Stew

Happy New Year, my dear readers and followers!

Have you made any resolutions on this NY? Mines were to squeeze 48 hrs of productivity in every single day of 2015, strive to travel and explore more and also to continue eating healthy and exercise regularly!

As the Siberian colds are coming to our (and not only our) part of the world and my rather warm city is looking for some -10C temperatures this week I thought this could be a good time to share a simple hearty recipe of Kuru Fasulye or Turkish White Bean Stew.

Serve with yogurt, pickles and bread

Some foods here, in Turkey, make me regret that I haven’t moved here earlier! Although it is a really, and I mean really difficult environment for low-fat eating :)) , since I’ve achieved my perfect form and weigh I let myself indulge into these foods from time to time. They include içli köfte, patlıcan ezme, lahmacun and all of the variations of kuru fasulye.

This heavenly bean stew makes you so-so warm inside, which is so needed during cold months. Also it is quite easy to make and it can also be precooked, stored in the fridge and reheated in small portions during the week. May I say, it tastes even better on the 2nd day after all the spices and flavours had time to mingle in the pot :)

Now, for the options: from the same recipe you can make etli kuru fasulye (with beef), sucuklu kuru fasukye (with smoked dried sausage), pastırmalı kuru fasulye (well, with pastirma, pastrami, basturma oh-I-am-so-confused-how-to-call-it), or without any meats. But even if you go for the latter, I suggest adding just a few pieces of pastirma or smoked sausage for the flavour and full-ness of the taste.

So here we go – Making Turkish Bean stew with smoked sausage and pastirma. I call this a deluxe version of kuru fasulye ;)

1 can of white beans – 400 gr (I’m sorry I don’t bother with soaking beans for the whole night and boiling them later, preferring the canned version, and it turns out still great!)
8-10 slices of sucuk, cut in quarters (not too thick slices though)
2-3 long pieces of pastirma
1 tbsp of red pepper paste
1 tsp of tomato paste
2 large fresh tomatoes (or canned tomatoes if available, but I always use fresh ones), chopped without skin
1 large onion, chopped
Red pepper flakes, to taste
Red pepper powder, to taste
Black pepper, to taste
2 cups of boiling water
1/2 chicken stock cube (optional)
1 tsp butter (totally skippable, but I like to add it at the end)

Tip: I’m using a pan and a pot, because the pot I have has a thin bottom and is not really okay for sauté-ing ingredients in the beginning. Feel free to cook it all in one dish if possible! This way there’ll be less cleaning)

Prepare all of the ingredients. Cut small pieces of sucuk, chop fresh onion. Put tomatoes in a boiling hot water for one minute so you can easily remove the skin, chop them finely and preserve the juices as well. Wash the canned beans under cold water.

Preheat some olive oil and sauté onions until golden, add sucuk keep frying on medium heat for 2-3 minutes more, add pastirma for another minute or so, now add tomatoes and juices, stir well and let cook for a couple of minutes. Add pepper and tomato paste, cook for another minute and transfer to a pot. Add beans, red peppers (I add at least 1-1,5 tsp of each for a rather spicy dish) and black pepper. Mix chicken stock in a cup of boiling water, add to the pot, then add another cup of water. The liquid in the pot should cover rest of the ingredients and be higher by approximately two fingers.

Saute onionsSucuk

Add pastirma to pan

Add tomatos

Now, if you are using chicken stock cube omit the salt – sucuk is very salty and chicken stock as well and it will be salty enough to serve. If skipping the chicken stock, add salt to taste.

Cover the pot and let simmer for 20-25 minutes. Add half tsp of butter (if using). Yes, I know, this is dish is a carb-explosion but it is sooooo tasty and good. Turn off and let sit for 10-15 more minutes before serving (it will be very hot!).

Serve in bowls with fresh onions, pickles, yogurt on a side and bread to soak up the juices. Store in the fridge, covered, reheat in small portions as needed (in our home it never last for longer than two days, because it’s so irresistible).

Afiyet olsun!

Serve with yogurt, pickles and bread

2 thoughts on “Sucuklu Kuru Fasulye, or Turkish White Beans Stew

  1. Pingback: Turkish Red Lentil Soup – süzme or not süzme? | Tasty Traveling

  2. Pingback: Semaine ensoleillée et petit tour au Piémont | La semaine d'une gourmette

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